So after all the sweet things recently, I thought we should try for more veggies.
I delved into Nigella Lawson’s Feast cookbook and made the Muttar Paneer and Aloo Gobi from her curry banquet.
I had never eaten Muttar Paneer before but I had seen the paneer cheese beaconing from next to the halomi. I have looked at the recipe many times and it felt right for tonight. It was lovely. I soaked up all the lovely juices with the naan. The Aloo Gobi was really nicely spiced. The potatoes could have been browned up a bit more but the boys were hungry and so was I.
125ml vegetable oil (I used a lot less)
1 x 227g packet paneer
2 cloves garlic
2.5cm fresh ginger
1 tsp garam masala
1 tsp tumeric
500g frozen peas
1 tsp tomato puree
250ml vegetable stock
Put the oil into a frying pan. Nigella suggests the frying pan you will continue cooking in but the paneer splatters a lot. I used a saucepan and then didn’t need as much oil. Cut the paneer into 1 cm cubes. Fry until golden and drain on paper towel and set aside.
Pour all but 2 tablespoons of the oil out of the pan. Peel and cut the onion in half, peel the garlic and ginger and slice them roughly. Put them in the food processor and blitz to a course pulp. Fry gently in the frypan with a touch of salt for 5 minutes. Stir in the garam masala and tumeric and cook for another 2 minutes before adding the still frozen peas.
Dissolve the tomato puree in the vegetable stock (I used 1/2 a massel stock cube) and pour over the contents of the pan. Stir cover with a lid and simmer for 5-15 min (Nigella suggested 15 but the peas were well cooked by 7 min). (You can pause the recipe at this point and heat up when ready to serve). Add the crispy paneer cubes and serve.
500-600g waxy potatoes, peeled
4 spring onions cut into 1/2 cm rings
1 large head cauliflower cut into small florets
4 Tablespoons vegetable oil (I used the leftover oil from the paneer)
1 tsp cumin seeds
1 tsp yellow or brown mustard seeds
1 tsp ground coriander seed
1/4 tsp tumeric
1/2 tsp ground ginger
juice of 1/2 lemon
1 tsp salt
freshly ground black pepper.
Cook the potatoes whole (in salted water, you can also blanch the cauliflower which I did in the hot potato water for 3 minutes) and leave them to go cold, then dice into 3-4cm cubes.
Heat the oil in a large pan and cook the cumin and mustard seeds until they begin to pop. Add the cauliflower and spring onions and cook on medium to high heat until the cauliflower takes a deep colour in places. Add 125 ml water, cover the pan and cook for about 10 minutes.
Take off the lid and add the other spices, lemon juice, diced cook potatoes, salt and pepper to taste. Stir carefully to incorporate everything, and cook for another 5-7 min until cauliflower is tender and potatoes are heated through