Ingredients
1 packet tofu
2 tbsp tomato puree
3 tbsp natural yoghurt (we used creme fraiche)
50 g fromage frais (we used more creme fraiche)
1 1/2 tsp garam masala
1 tsp crushed garlic (1 clove)
1 tsp grated fresh root ginger (we used powdered)
1 tbsp chilli powder
1/4 tsp ground turmeric
1 tsp salt
1 tsp granulated sugar (we used brown)
2 tsp oil
1 in cinnamon stick
2 black peppercorns
1 1/4 cups water
115g paneer
75g frozen peas, thawed

Method
Mix the tomato puree, yoghurt, garam masala, garlic, ginger, chilli powder, turmeric, salt and sugar in a bowl.

Heat the oil and whole spices in a wok. Then pour the yoghurt mixture into the oil.

Lower the heat and cook gently for about 3 minutes, then add the water and bring to a simmer.

Add the tofu. Stir fry for 2 minutes, then cover and cook for about 10 minutes over a medium heat.

Add the cubed paneer, mix well and cook for a further 5-7 minutes.

Stir in the creme fraiche and peas and heat through. Serve with plain brown rice.

Add the remaining creme fraiche to Lina’s plate. She will still fail to eat it all.

Curry Concocted By Penguin
200g tofu, marinaded in oil, salt, onion powder, coriander, paprika, etc. (thankyou Tesco).
1 onion, finely chopped
150 ml cream
1 tsp cumin seeds
1 tsp each of turmeric, garam masala, cumin
1 tsp mustard seeds
2 tbsps fresh coriander

Fry the seeds and onions in olive oil until the onion is soft.
Add the tofu and fry until it starts browning.
Move everything into saucepan from frying pan.
Add cream and spices, stir and simmer.

Chop the coriander finely and use to garnish.

Chapatis are the same as from this post, but I made double the quantity, since the curry was potato-less this time.

This supper started off as an intended Potato and Feta warm salad, but I then realised that the recipe that had prompted the thought of the salad sounded good and the Penguin agreed. The recipe was for a Potato methi (fenugreek) curry on 6bittersweets. We went to Tesco on the basis that if we could find fenugreek we would make the curry, and if not, we’d stick with the salad. No fenugreek, but we found some fresh coriander, and then I suggested we make chapatis to go with the curry.
Then the Penguin informed me that the curry was very hot and nobly dashed across to the pay-as-you-go-pantry (Tesco-over-the-road) for creme fraiche, which I stirred liberally through my now-nothing-like-the-original-recipe curry.
The chapatis also involved an adaptation, as none of the shops around here seem to stock wholemeal flour, let alone chapati flour, so I used plain flour in a Good Food Channel recipe. I also halved the quantities.

Potato coriander and creme fraiche curry (serves 2)
1/2 a bag of baby new potatoes (left over)
1 medium onion
A little under half a handful of fresh coriander (most of a ramekin-full)
1 tsp cumin seed
1 tsp red chili powder
1/2 tsp turmeric
Creme fraiche to taste

Chop the potatoes and boil until soft.
Dice the onion, chop the coriander and measure out the spices.

Heat 1 tsp of oil in a pan over medium-high heat until hot. Add the spices.
Then add the onion and coriander and mix well. Cook until soft.
Stir in the potatoes.
Serve, stirring creme fraiche through to taste.

Chapatis (makes 4 chapatis)
100 g plain flour
40 ml warm water
2 tbsp butter

Make a well in the flour in a bowl, pour in the water and mix into a dough. I added a little extra water.
Knead the dough on a floured surface for 5 minutes until smooth and elastic (or bored).
Put the dough back into the bowl, cover with clingfilm and leave for 10 minutes (while chopping the onions).
Divide the dough into 4 balls and roll each out very thinly on a floured surface.
Heat a dry frying pan until hot over a medium heat.
Cook each chapati for 30 seconds on one side, then on the second side for 1 minute until it starts to puff up, then around 30 seconds on the first side again, pressing it with a spatula.
Smear the chapati with butter.

The Penguin did most of the curry-preparation and took the photo.