It's a tale of three curries

Most dinners I make from scratch, but I like to try a few new standbys to have in the cupboard.  Today's venture into the unknown was a tin of mataar paneer, from an Asian supermarket in Bradford.  It was OK, the flavour was fine but the paneer was squishy ... much better if you fry it off in cubes first and then add to a pea curry - but, perfectly acceptable for a curry related emergency.

With it we had basmati rice, channa dhal and a mushroom tikka massala.



Basmati rice
Ghee
Onion
Garlic
Ginger
Tikka massala paste
Cumin seeds
Turmeric
coriander
chilli flakes
Tin of tomatoes
Mushrooms
Spinach
Tin of mataar paneer
Yogurt

From start to finish ...

1.  Cook basmati rice.
2.  Chop two onions and fry in ghee in 2 frying pans.
3.  Add crushed garlic and grated ginger to both pans.
4.  Start the channa dhal by adding spices and frying off gently, then tip in drained chickpeas.  Stir around for a minute, then add a tin of chopped tomatoes, half a tin of water and simmer gently.
5.  For the mushroom curry add a tablespoon of tikka masala paste, cook out then add mushrooms.  When the mushrooms release their water add a handful of spinach to wilt.
6.  Put the mataar paneer on to heat through.
7.  When the spinach has wilted turn off the heat and leave to cool for 1 minute.  Stir in natural yogurt.
8.  Serve, scoff - the veg dodger wasn't thrilled at meat free, but mixed the three curries together and declared it really tasty.