FODMAP friendly paneer curry - George Eats

Ingredients

• 60ml (3 tablespoons)* neutral oil or ghee
• 50-75g (1 bunch) spring onion greens (chopped)
• 1-2 leek greens (thoroughly washed and chopped)
• 1 small red capsicum chopped
• 1 small green capsicum chopped
• 2-3 large carrots (reasonably finely chopped)
• 50 g ginger chopped
• 1 x 400g tin of plain tomatoes (any sort are fine as long as they are unflavoured (Roma/Plum are slightly lower in fructose) )
• 2 teaspoons ground garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/4-1/2 teaspoon Asfoetida (hing powder, optional (see notes))
• 250-500ml (1- 2 cups)* water
• 1 tablespoon* paprika (optional, see notes) ((4 US, British and NZ teaspoons))
• 1 tablespoon* cumin powder ((4 US, British and NZ teaspoons))
• 2 tablespoons* garam masala ((8 US, British and NZ teaspoons))
• 1 tablespoon* fenugreek seeds (optional) ((4 US, British and NZ teaspoons))
• 1 tablespoon* coriander powder ((4 US, British and NZ teaspoons))
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri chilli (see notes)
• 50g (2 tablespoons)* tomato paste
• Juice of 1 smaller lemon
• Seeds of 10-20 cardamom pods (discard the pods and keep the small black seeds)
• 1 quantity of homemade lactose free paneer (see notes)
• 125-250 ml (1/2 - 1 cup)* lactose free full cream (you could also use yoghurt milk or a plant based substitute (see notes)
• Seasoning to taste
• Pinch of sugar, if necessary