Name: Dhal and paneer vegetable curry
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon ghee; 1 medium brown onion (150g), chopped finely; 2 clove garlic, crushed; 2 centimetre (3/4-inch) piece fresh ginger (10g), grated; 2 teaspoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoon garam masala; 2 cardamom pods, bruised; 2 tablespoon mild curry paste; 1 cup (200g) yellow split peas; 2 x 410g (13 ounces) canned crushed tomatoes; 2 cup 2 cups (500ml) vegetable stock; (500ml) water; 250 gram (8 ounces) cabbage, chopped coarsely; 2 medium carrots (240g), cut into2cm (¾-inch) pieces; 1/2 cup (60g) frozen peas; 200 gram (6 1/2 ounces) paneer cheese, cut into 2cm (¾-inch) pieces; 1/3 cup loosely packed fresh coriander (cilantro) leaves

Dhal and paneer vegetable curry

Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly

Ingredients

2 tablespoon ghee

1 medium brown onion (150g), chopped finely

2 clove garlic, crushed

2 centimetre (3/4-inch) piece fresh ginger (10g), grated

2 teaspoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground turmeric

2 teaspoon garam masala

2 cardamom pods, bruised

2 tablespoon mild curry paste

1 cup (200g) yellow split peas

2 x 410g (13 ounces) canned crushed tomatoes

2 cup 2 cups (500ml) vegetable stock

(500ml) water

250 gram (8 ounces) cabbage, chopped coarsely

2 medium carrots (240g), cut into2cm (¾-inch) pieces

1/2 cup (60g) frozen peas

200 gram (6 1/2 ounces) paneer cheese, cut into 2cm (¾-inch) pieces

1/3 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Heat ghee in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add curry paste; cook, stirring, until fragrant.

2.Add split peas, undrained tomatoes, stock and the water; bring to the boil. Reduce heat; simmer, covered, 30 minutes, stirring occasionally. Uncover, add cabbage and carrot; cook, stirring occasionally, about 30 minutes or until split peas soften.

3.Add frozen peas and cheese; cook, uncovered, about 5 minutes or until cheese is heated through. Serve curry sprinkled with coriander.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy