长豆南瓜咖喱配奶酪块Long Bean and Pumpkin Curry with Paneer Crumble

用搅拌机将材料A搅拌成糊状。Finely grind paste A in a food processor.

用小火加热1汤匙油，放入自制奶酪，用锅铲弄碎奶酪，煎至浅金黄色后，放在一边冷却备用。Heat 1 tbsp oil over low heat and fry paneer, breaking up into small pieces, and then stirring in circles to get roundish crumbles. Fry till very light golden. Set aside to cool.

用小火加热油爆香香料B。Heat remaining oil over low heat and fry Spices B till fragrant. Be careful not to burn them.

加入材料A，以中火煎至出油。放入番茄炒至软后加入适量的水/鸡汤，添加香料C拌炒均匀，最后加入剩余的水/鸡汤，盖上盖子以小火焖煮，直到番茄变得非常软烂，再以盐和糖调味。Add Paste A and fry over medium heat till oil separates. Add tomatoes, fry till soft. Add some of the water/chicken stock to loosen up. Add Spices C. Combine well. Add remaining water/ chicken stock. Simmer covered, till tomatoes are really soft and almost disintegrated. Season with salt and sugar to taste.

加入南瓜和咖喱酱混合，以小火焖熟后加入长豆，继续焖煮至熟透。Add pumpkin. Combine with curry sauce and simmer over low heat till just tender. Add long beans and simmer till cooked.

加入淡奶和水继续煮至咖喱变稠，如有需要可以再调味。Add evaporated milk, water and simmer till curry is slightly thickened. Season if needed.

装盘后放入奶酪碎，再撒上一些香菜碎作点缀，搭配米饭或烤馕一同享用。Remove from heat. Top with paneer crumbles. Garnish with coriander and serve with rice or naan.