Classic palak paneer

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A northern Indian classic paneer curry in a tomato gravy. Where originally the spinach is minced but in my version I wanted to keep the baby spinach whole and not over cook it to keep in the goodness. If you wish to add a luxurious feel to this dish be free to add some single cream just before serving.

INGREDIENTS

225g paneer cheese cut into rectangular  2cm/1cm pieces
200 g tomato passata
200 g baby spinach
1 medium onion diced
3 cloves of garlic crushed
1 tsp grated ginger
1 tsp chopped chilli
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric powder
1/2 tsp salt
1 tsp shahi paneer masala
1/4 tsp mustard seeds
1/4 tsp cumin seeds
3 cloves
1 tbsp oil
2 tbsp water
pinch of sugar

METHOD

1. Heat the oil, add the mustard and cumin seeds, the cloves and sauté onion, garlic, ginger and chilli until onion has browned a little

2. In a cup mix the paneer masala, ground coriander, ground cumin and turmeric and add the water. Mix well and slowly put into onion base. Stir and slowly simmer for 2 minutes

3. Add the tomato passata, sugar and salt and cook for 5 minutes. Throw in the paneer, coat well in the tomato gravy. Cover and gently simmer for 10 to 15 minutes

4. Roughly chop the baby spinach and combine with paneer. Do not add water as the spinach will release its water and the gravy will take on a rich flavour

5. Simmer for a further 10 minutes and now the curry is ready to be served with fresh naan bread

Note: shahi paneer masala available from local indian supermarkets

Garlic sweetcorn

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As sweet corn harvest approaches us in August I thought this would be a lovely recipe to follow for a quick delicious snack. Just pop it into the oven and let the flavours infuse into the corn. These can also be cooking whilst your barbecue is in full swing outside..a nice side addition to any barbecue party!

INGREDIENTS

1 fresh corn on the cob
1/2 tbsp butter
1 large clove of garlic
Sprinkle of sea salt

METHOD

1. Preheat oven to 180c/350f/gas mark 4

2. Slice garlic clove finely and rub into the corn. Brush on butter all round the cob and season with salt

3. Leave the slices of garlic on the cob and wrap cob tightly in some kitchen foil

4. Place the wrapped cob directly onto the middle shelf and bake for 35 mins until golden and tender

5. To add a spicy twist add a squeeze of lemon and pinch of smoked paprika