A taste of Gujarat, India with this recipe - Sabzi and Paneer Makni (Creamy Paneer Curry) - from Yorkshire vegetarian Indian restaurant, Prashad.

  • 4
  • Easy


  • 3-4 cloves of garlic, soaked and peeled
  • 4cm root ginger, peeled and roughly chopped
  • Pinch salt
  • Sunflower oil for deep frying, plus an extra 100ml
  • 365g paneer cheese, cut into 2x1cm batons
  • 6cm cinnamon stick
  • 2 large Indian bay leaves
  • 4 cloves
  • 6 whole black peppercorns
  • 1 fresh cardamom pod, seeds only
  • 1 medium onion, cut into ½ cm dice
  • 90g French beans, cut into ½ cm dice
  • 6 chestnut mushrooms, cut in ½ cm dice
  • 1tsp medium red chilli powder
  • 1tsp turmeric
  • 2tsp garam masala
  • 2tsp ground coriander
  • ½ tsp ground cumin
  • 2tsp salt
  • 1 handful fresh coriander, washed and finely chopped
  • 7 medium vine tomatoes, washed and blended to a smooth pulp
  • 60ml warm water
  • 5tsp double cream


Crush the garlic and ginger together with a pinch of salt using a pestle and mortar to make a fine masala paste.

Heat the frying oil – about 10cm deep – in a large pan over a high heat (or in a deep fat fryer if you have one) and when you think it is hot enough, test the temperature by dropping a little paneer into the oil. When it is up to temperature, the paneer will quickly spring back up to float on the surface.

Reduce the heat to medium. Carefully put the paneer batons in the hot oil and fry for one minute until they start to go brown at the edges and slightly crispy.

As each one is ready, remove from the pan using a slotted spoon and place on absorbent kitchen towel until all the batons have been fried.

Now put the paneer pieces into a bowl of cold water and leave to soak for three minutes. Remove from the water, squeeze the paneer gently with your hands to remove any remaining water and place on a clean sheet of kitchen towel until needed.

Heat the 100ml of sunflower oil in a large thick-based frying pan on full heat for 1½ minutes.

Add the cinnamon, bay leaves, cloves, peppercorns and cardamom and swirl them through the warm oil for about 40 seconds to let the spices release their magic.

Add the onion and stir through. Cook for two minutes, then stir in the beans and cook for a further two minutes. Add the mushrooms and cook for 1½ minutes.

Turn the heat down to medium, stir in the masala paste and cook for one minute.

Increase the heat back to high, stir again and cook for 1½ minutes.

Stir in the chilli powder, turmeric, garam masala, ground coriander, ground cumin, salt and half the fresh coriander, then the blended tomatoes, then the warm water. Simmer for two minutes.

Reduce the heat to medium again, cover and cook for 12 minutes, stirring every couple of minutes.

Stir in the double cream, recover and cook for one more minute before removing from the heat and leave to rest covered for 10 minutes.

Reheat on a medium heat until piping hot, sprinkle with the remaining fresh coriander.

About The Author

Since Kaushy and Mohan Patel opened Prashad 22 years ago serving authentic vegetarian Gujarati and South Indian food, it has grown from a small deli in Bradford to a 80+ seat restaurant, which has gained recognition from Gordon Ramsay as Finalists on Channel 4’s Ramsay’s Best Restaurant 2010. They have also been named in The Michelin Guide and The Good Food Guide as well as winning numerous awards.

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