Vegetable Curry

Step 1

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.

Step 2

Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.

Step 3

When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well.

Step 4

Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.

Step 5

Add paneer ,mix well and cock for a minute. Fill tomatoes with the mixture. Top with grated cheese and chopped coriander.

Step 6

Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.