Tried Waitrose Paneer kadhai yesterday. Couldn't be bothered cooking.

Well paneer isn't paneer if it isn't browned, IMO.

The paneer in this dish looked uncooked and tasted utterly bland !

Mad keen on them.. usually buy Barts freeze dried, but it's dead expensive so gonna stock up in Rushholme today..

Just wondering how long fresh will keep ??

In fridge or ??

Thanks chaps,

Yes Paul I thought most of the ingredients should be good for you, so I guess one needs to think about the oil, cream, yoghurt, sugar content. I need to lose weight, so it looks like I will be looking to use as little oil as possible, and chasing smokey and deep flavours, rather than BIR  " swimming in oil " style

Also salt, but I'm already on top of that. BTW I heard a top doctor discussing salt on radio 4 recently, and he recommended that EVERYONE should aim for 3g or less a day, which is half the RDA. He says tribes who eat natural diets routinely have BP ridiculously lower than western diets, and you can't have too low a BP, so long as you are not light headed when you get up etc.

That said, my first " experiment " with BIR went off the recipe, due to lack of raw ingredients, and involved lots of cream.. quite far from the BIR but tasted nice anyway I licked the plate. That's something I like about curry -you can deviate in many different directions and still end up with something edible 

Just off up to the curry mile today, going to pick up some tinned lotus roots (trying to recreate the awesome lotus root curry I used to get from gaylords) and that Jalpur spice.


Base sauce : onion, tomato, shitloads of garlic, chunk of ginger, red pepper.. simmered for 40 minute by this stage covered..


30 mins later uncovered, water added as needed, garam masala, curry leaves, cumin powder, fresh coriander


Frying up some okra, pepper, butter beans, more garlic, tumeric, chilli, cumin seeds, curry lea ves


Forgot to blend the base, mashed the two togethr, 1/2 tin coconut milk, sugar, salt,  cream


Slop as served on Mumtaz Saffron rice with coriander and oops, more cream
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