I love India. And Goa, in Southern India, is my absolute favourite. Hot, hot heat, unrivalled beaches, a varied and vibrant culture and an incredible food scene. I was out there in February of 2012 and took an Indian cookery class led by a local chef. It was fantastic. Indian food is so so different to that which is served up in UK or western restaurants – the stuff we eat here is just a hundred miles from what real, authentic Indian cuisine actually is.
This recipe is a delicious and healthy(ish) vegetarian curry that packs a punch in flavour. Paneer is an Indian cheese; hard in texture and fairly bland in taste. It absorbs spicing wonderfully.
This recipe is a delicious and healthy(ish) vegetarian curry that packs a punch in flavour. Paneer is an Indian cheese; hard in texture and fairly bland in taste. It absorbs spicing wonderfully.
Recipes
Ingredients (Serves 4):
150 ml milk
5 cloves garlic, minced
Inch piece of ginger, finely chopped
500g boiled spinach, boiled for 10 mins and blended or chopped finely. (or one of those big tins of blended spinach)
500g paneer, cubed
½ medium onion, chopped
1 tomato, diced
Vegetable oil
Tumeric powder
Coriander powder
Cumin powder
Garam masala
Chilli powder (optional)
Fresh coriander
Ghee/ unsalted butter
Method:
1. Heat 1 tbsp vegetable oil on high heat for 30 seconds. Add the garlic and ginger and fry on medium heat until the garlic is light brown and toasted.
2. Add the onions and fry for a few minutes, then the tomatoes and fry for 3 -4 minutes until the tomatoes are soft.
3. Add the spinach puree and the paneer cubes.
4. Add the milk.
5. Add ½ tsp turmeric powder, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala, ½ tsp salt. If you want some heat add a pinch of chilli powder.
6. Add 3 tbsp of chopped fresh coriander.
7. Add 1 tbsp of ghee or unsalted butter. Cook for 2 – 3 mins on medium heat.
8. Serve.
Ingredients (Serves 4):
150 ml milk
5 cloves garlic, minced
Inch piece of ginger, finely chopped
500g boiled spinach, boiled for 10 mins and blended or chopped finely. (or one of those big tins of blended spinach)
500g paneer, cubed
½ medium onion, chopped
1 tomato, diced
Vegetable oil
Tumeric powder
Coriander powder
Cumin powder
Garam masala
Chilli powder (optional)
Fresh coriander
Ghee/ unsalted butter
Method:
1. Heat 1 tbsp vegetable oil on high heat for 30 seconds. Add the garlic and ginger and fry on medium heat until the garlic is light brown and toasted.
2. Add the onions and fry for a few minutes, then the tomatoes and fry for 3 -4 minutes until the tomatoes are soft.
3. Add the spinach puree and the paneer cubes.
4. Add the milk.
5. Add ½ tsp turmeric powder, ½ tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala, ½ tsp salt. If you want some heat add a pinch of chilli powder.
6. Add 3 tbsp of chopped fresh coriander.
7. Add 1 tbsp of ghee or unsalted butter. Cook for 2 – 3 mins on medium heat.
8. Serve.
Fresh Tomatoes
Onions, garlic and tomatoes – saute
In with the spinach
mmmm. pop eye would have a field day.
In with the spices!
