Instead of the ubiquitous butter chicken, this recipe by Swasthi uses paneer cheese. Delicious!
To make the sauce heat 1 tablespoon of oil in a saucepan and add 2 whole cardamom pods. Next add 1 large chopped onion and cook until it becomes translucent. Add an equal amount of chopped tomatoes and ¾ of a teaspoon of salt and cook until the tomatoes break down completely. Add 1 teaspoon each of garam masala and ground coriander, 12 raw cashews and ¾ – 1 teaspoon of chilli powder and ¾ of a teaspoon of sugar. Continue to cook for a few minutes until it is aromatic then allow to cool completely. When the masala is completely cooled, transfer it to a blender and purée to a smooth sauce. Now, in the same pan, melt 1½ tablespoons of butter and add a small cinnamon quill, 3 whole cloves, 2 green cardamom pods and a bay leaf. Turn the heat to low and briefly sauté 1 teaspoon each of grated ginger and garlic, just until it doesn’t smell raw. Add the tomato and onion sauce and ½ a cup of water. Mix well, cover and cook until the sauce is thick and the butter starts to separate. Adjust seasoning to taste and add 250g (8¾ oz) of cubed paneer. Depending on whether you make your own paneer or buy it (as I do) you may want to consider frying the cubes for extra flavour. Add 1 teaspoon of crumbled dried fenugreek leaves (kasuri methi), mix well and cook for a few minutes. Finally add 2-3 tablespoons of cream and stir it through.
And here’s a cauliflower dhal adapted from this recipe by Justine C for Food52. Instead of adding spinach, I used the cauliflower leaves.
Preheat your oven to 190ºC (375°F). Cut or break the cauliflower into florets and cut the leaves and stems. Make sure you cut any thick pieces of stem smaller as they take a very long time to cook. Toss everything in 1 tablespoon of oil and season with salt. Roast until golden brown. Meanwhile, heat 1 tablespoon of coconut oil in a saucepan over medium heat and sauté 1 sliced onion until lightly golden. Add 2 cloves of minced garlic, 2 teaspoons of curry powder, 1 teaspoon of cumin seeds and a pinch of cayenne. Mix well and sauté for a few minutes. Add 1 cup of red lentils, 1 can of coconut milk and 2-3 cups of stock or water. When the lentils are cooked and the curry has thickened add the roasted cauliflower, the juice of 1 lime or ½ a lemon and salt and pepper to taste.
michelle picker cooks 