PANEER CURRY WITH PRUNES - Cuisine Magazine - From New Zealand to the World

Name: PANEER CURRY WITH PRUNES - Cuisine Magazine - From New Zealand to the World
Ingredients: canola oil for deep-frying, plus another 4 tablespoons of canola or grape seed oil for frying; 500g paneer cheese; 2 onions, finely chopped; 200g pitted prunes, halved; 2 cloves, crushed; 500ml coconut milk; 75g tomato paste (concentrated purée); 50ml maple syrup; ½ cinnamon stick; 1 teaspoon hot curry powder; ½ teaspoon chilli flakes; 1 pinch cayenne pepper; 1 tablespoon sea salt; 1 tablespoon flaked almonds; 1 tablespoon pepitas (pumpkin seeds); 1 spring onion, green parts only, sliced thinly; grated zest of 1 untreated lemon; coriander leaves, to serve; 500g Japanese short-grain rice; 1 teaspoon sea salt

www.cuisine.co.nz

PANEER CURRY WITH PRUNES Extract from Tel Aviv Serves 4 as a main dish Ingredients FOR THE CURRY canola oil […]

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Ingredients

canola oil for deep-frying, plus another 4 tablespoons of canola or grape seed oil for frying
500g paneer cheese
2 onions, finely chopped
200g pitted prunes, halved
2 cloves, crushed
500ml coconut milk
75g tomato paste (concentrated purée)
50ml maple syrup
½ cinnamon stick
1 teaspoon hot curry powder
½ teaspoon chilli flakes
1 pinch cayenne pepper
1 tablespoon sea salt
1 tablespoon flaked almonds
1 tablespoon pepitas (pumpkin seeds)
1 spring onion, green parts only, sliced thinly
grated zest of 1 untreated lemon
coriander leaves, to serve
500g Japanese short-grain rice
1 teaspoon sea salt