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Spice Route: Indian recipes
Paneer Curry & Spinach Paratha
Matar Paneer (Paneer and Pea Curry)
Serves 4-6
Ingredients: 100ml approx 7 tbs ghee or vegetable oil, 300g Paneer, 1 inch cubes, 1 cinnamon stick, 2 -bay leaves, I large onion, chopped, 2 cloves garlic, peeled and chopped, 1 inch piece of ginger, peeled and finely chopped, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder, 1 tsp garam masala, 1/2 tsp ground turmeric, 1 x 400g can of peeled chopped tomatoes, 300g peas
Method: Heat the oil in a heavy pan over a medium to high heat. Fry the Paneer cubes, turning them in the oil, for about 5 minutes, or until golden brown. Remove from the pan to a plate using a slotted spoon. Add the cinnamon and bay leaves to the hot oil, fry for 30 seconds, then turn the heat down to medium, add the onion, garlic, and ginger and fry for about five minutes until soft and golden. Add the dry spices to the pan, stir, and cook for a minute or two until fragrant. Add the tomatoes, peas and paneer. Bring to the boil, reduce the heat and simmer for 5 minutes, or until the peas are cooked
Palak Paratha (Spinach Paratha)
Makes 10
Ingredients: 500g fresh spinach leaves, tough stalks removed, 2 green chillies, chopped, 500g wholemeal flour, 1 tsp salt, 10 tbs ghee or vegetable oil
Method: Wash the spinach, and place in a pan over a medium to high heat with only the water that remains clinging to the leaves. Wilt the spinach for 2 minutes, or until all the leaves have softened, and then refresh in cold water and drain well. Place the spinach and chopped chilli in a food processor and blend to a fine paste. Place the flour and salt into a large bowl. Add the spinach and mix to a soft dough, adding a little water if necessary. Leave the dough to rest in the bowl, covered with a damp tea towel, for 30 minutes. Divide the dough into ten pieces and roll each into a ball. Roll the balls out on a lightly floured surface to rounds approximately 7 inches in diameter. Heat a heavy pan over a medium heat. Place a paratha in the pan and cook for about a minute, until you begin to see bubbles on the surface. Flip the paratha, and brush or drizzle the surface with ghee. Cook for 30 seconds, then flip and brush again with ghee, and cook until both sides are golden brown. Keep warm while you cook the rest
Matar Paneer (Paneer and Pea Curry)
Serves 4-6
Ingredients: 100ml approx 7 tbs ghee or vegetable oil, 300g Paneer, 1 inch cubes, 1 cinnamon stick, 2 -bay leaves, I large onion, chopped, 2 cloves garlic, peeled and chopped, 1 inch piece of ginger, peeled and finely chopped, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder, 1 tsp garam masala, 1/2 tsp ground turmeric, 1 x 400g can of peeled chopped tomatoes, 300g peas
Method: Heat the oil in a heavy pan over a medium to high heat. Fry the Paneer cubes, turning them in the oil, for about 5 minutes, or until golden brown. Remove from the pan to a plate using a slotted spoon. Add the cinnamon and bay leaves to the hot oil, fry for 30 seconds, then turn the heat down to medium, add the onion, garlic, and ginger and fry for about five minutes until soft and golden. Add the dry spices to the pan, stir, and cook for a minute or two until fragrant. Add the tomatoes, peas and paneer. Bring to the boil, reduce the heat and simmer for 5 minutes, or until the peas are cooked
Palak Paratha (Spinach Paratha)
Makes 10
Ingredients: 500g fresh spinach leaves, tough stalks removed, 2 green chillies, chopped, 500g wholemeal flour, 1 tsp salt, 10 tbs ghee or vegetable oil
Method: Wash the spinach, and place in a pan over a medium to high heat with only the water that remains clinging to the leaves. Wilt the spinach for 2 minutes, or until all the leaves have softened, and then refresh in cold water and drain well. Place the spinach and chopped chilli in a food processor and blend to a fine paste. Place the flour and salt into a large bowl. Add the spinach and mix to a soft dough, adding a little water if necessary. Leave the dough to rest in the bowl, covered with a damp tea towel, for 30 minutes. Divide the dough into ten pieces and roll each into a ball. Roll the balls out on a lightly floured surface to rounds approximately 7 inches in diameter. Heat a heavy pan over a medium heat. Place a paratha in the pan and cook for about a minute, until you begin to see bubbles on the surface. Flip the paratha, and brush or drizzle the surface with ghee. Cook for 30 seconds, then flip and brush again with ghee, and cook until both sides are golden brown. Keep warm while you cook the rest
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