This is what happens when you date a Sri Lankan, you start to research curry recipes with the intent of getting the compliment, “this is almost as good as my mothers.”
That’s right, all I had to do was add more salt, to get as close as I could get to mom’s curry recipe.
That sounds pretty good to me.
I use Arvinda’s spices and they are the best. She also has great recipes online for curries,
Also this blogger knows her curries,
I used their recipes as my base, and changed them enough to make them work for me.
- Bag of fresh spinach
- Package of paneer cheese – cubed
- 2 medium onions
- 1 lrg tomato -diced
- 1/2 can tomato puree
- 1 1/2 inch ginger
- 5 cloves garlic
- hot chili pepper – 1 for mild heat, 2-3 for hotter curries
- 1 tsp fennel seeds
- 2 tbsp coriander powder
- 1 1/2 tsp curry powder (I used Arvinda’s curry masala)
- salt/pepper to taste
- Coconut milk
Preheat oven to 400 degrees. Coat the chili peppers in a bit of oil and roast until soft. Sautee the diced onions in a frying pan until soft. Add the garlic and ginger and fry until aromatic. Add the fennel seeds, coriander and curry powder and “tamper” until aromatic, but not burned. Dice the roasted chili’s into small pieces and add them to the hot frying pan with the spices and stir. Add the diced tomatoes and a little bit of water and stir until soft and broken down. I cover the frying pan with a lid to let them cook fully, but if you are doing this be sure you add enough water for the curry not to burn. Add the tomato paste and stir well until incorporated. Add the spinach and stir until it wilts and bit more water if the curry is dry, and let cook a bit on low heat to allow flavors to blend. Salt and pepper to taste.
Take off heat and cool.
Once the curry is cool enough transfer to blender and puree. Mix with water or vegetable broth to attain desired consistency.
Return curry back to frying pan and gently fold in the diced paneer cubes and coconut milk. Allow to cook on low heat for about 10 minutes for flavors to blend and develop.