Spinach, Pea and Paneer Curry

So today I decided to put two famous paneer curries into one.

Palak and matar paneer reinvented and super tasty. Using fresh spinach adds such a rich flavour. I can’t wait to delve in!

INGREDIENTS 

1 red onion chopped

1 tin tomatoes crushed 

2 cloves garlic minced

1 tsp ginger

1 tbsp oil

Pinch of asofoetida

Pinch of Mustard seeds

Pinch of Cumin seeds 

Little dried chilli flakes

1 star anise 

1 tsp cumin & coriander powder

1/2 tsp turmeric powder

Salt to taste 

1 tsp garam masala

1 tsp dried mango powder

I block paneer cubed 

1 bag fresh baby spinach pureed 

1 cup frozen peas

METHOD 

Heat the oil on a medium heat in a large saucepan with the mustard, cumin, chilli flakes, asofoetida and star anise. Once the seeds start to sizzle stir in the chopped onion, garlic and ginger

Reduce the heat to slow.  Add the tomatoes with the rest of the spices 

Combine and cook for 5 minutes. Place the paneer into the tomato base, cover and cook for 15 to 20 minutes stirring occasionally 

Last thing is to add the pureed spinach and peas. Cook off for a further 10 minutes and your curry is ready to eat!

Kerala Style Okra Curry

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My taste buds fancied something different today I aim to make different dishes at least once or twice a week to mix it up a little and have a bit of variety in our usual day-to-day lives

I found this recipe online by the amazing Tarla Dalal.  I’ve never combined vegetables in a South Indian based curry and I’m extremely happy that this was my first one.

So moreish, healthy and luxuriously coconuty plus the sourness of the yoghurt and spices to cut through the sweetness

The recipe can be found @ http://m.tarladalal.com/Dahi-Bhindi-(–Kerala-Style-)-267r

I’m very sure you all will enjoy it as much as I did!

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I have an easy and versatile potato curry coming up soon! Keep watching!

Until then, much love, D x

Paneer In Urad Daal

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Paneer and black gram split lentils, I was yet to combine in a dish, so yesterday was the day. I was extremely pleased with the result as I managed to get a mushy daal with bags of flavour. It tasted very similar to a daal makhani, as the paneer provided the wonderful creamy feel and flavour

Ummm…I was in heaven! I’m sure you all will love it too, guaranteed!

INGREDIENTS

1 cup cubed paneer
1 cup split urad, white split gram lentils
½ tsp soda bicarbonate
¼ tsp turmeric
Boiling water
1 tbsp sunflower oil
½ tsp mustard seeds
1 onion diced finely
1 tomato chopped
1 tsp garam masala
2 tsp dried cumin & coriander powder
Salt to taste
Lemon juice to taste
½ cup tomato passata/crushed tomato
Fresh coriander optional

METHOD

Boil the urad daal with the bicarbonate of soda and turmeric until soft and mushy. Once cooked leave aside

In a large non stick saucepan, heat the oil and mustard seeds on a medium heat.  Fry off the onion and fresh tomato

Add all the spices and stir fry for a couple of minutes

Pour in this tomato passata, along with the cooked daal and its water.  Gently place in the cubed paneer into the saucepan

Simmer through on a low heat for 20 minutes or so, stirring occasionally

Garnish with fresh coriander and serve with freshly made hot chapatis

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Simple Bombay Potato Curry

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It is easy to forget that one of the main reasons I started this food blog was to and is still to record lots of recipes, that I have learnt, that I have developed. This particular dry potato curry is a speciality of my Mum and Dad’s. It is one that I grew up on, with moong lentil daal and rice plus fluffy chapatis.

Today I am treating my family to this ultra healthy meal and deliciousness!…I couldn’t let you all, my friends here on Shivaay Delights miss out either. The potato curry has the simplest of ingredients and results in an extremely tasty soft velvety melt in your mouth potato treat. Do give it a whirl and let me know how you like it.

Have a Wonderful Wednesday, much love, D x

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INGREDIENTS

4 medium red potatoes, peeled and cubed 2cm pieces
2 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida
1 tsp salt or to taste
¾ tsp turmeric
2 tsp coriander & cumin powder
Fresh coriander to garnish

METHOD

Heat the oil on a medium heat along with the asafoetida, cumin and mustard seeds.  Once the seeds start to pop add the potatoes. 

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Sprinkle all the seasoning and spices, toss the potatoes so that all is covered in the oil and spices

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Reduce the heat to low, cover and cook the curry for 10 minutes, check mix again and cook for another 10 minutes.  Keep an eye on it and when the potatoes are tender when sliced your curry is done.  Garnish with some fresh coriander and serve with naan bread

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A Baked Broccoli Kofta Curry….

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I absolutely love to find new recipes to try and am able to get a variety everyday on the Facebook interactive food group. With over 6000 members, I have made many friends and you can imagine the amount of vegetarian food dishes, recipes and ideas that are flying around.

I see so many that I wish to make, that now I have started to bookmark them. The first one I couldn’t wait to cook was The Baked Broccoli Kofta Curry by Swathi Pareek @ Cooking wid joy and what an outstanding recipe. Firstly what stood out at me was that the koftas were baked rather than fried and the ingredients were really healthy with hardly any use of oil.

What resulted was a superb curry with an intense broccoli hit of kofta in the most delectable tomato based curry. Swati! What a fantastic recipe!! One I know I will be making over and over again. Thank you so much!

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It’s a must make…Do visit Swati and check out more tasty vegetarian recipes. Hope you all enjoy it. Have a relaxing, stress free Sunday! Much love D x

I followed the recipe with one acception.  I added a handful of cheddar cheese to the broccoli mash!  You know me and cheese! Lol!

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Everyone loves roast potatoes! And Curry!…

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Everyone loves roast potatoes! And everyone loves curry, so this is what I decided to make and what a dish! Even though I say so myself! 😉 This particular dish left my husband eating out of the saucepan!

With the addition of roasted garlic this really is a treat. It is tangy, flavoursome and spicy! Perfect with some fresh crusty bread or pitta bread for a warm autumnal meal.

Brilliant if you have some roast potatoes left over from a Sunday roast. This way you can transform them into a different meal altogether!

INGREDIENTS

For the first part

1kg baby new potatoes
6 cloves of garlic
2 tbsp sunflower oil
salt to taste

For the curry sauce

1 tbsp sunflower oil
400g crushed tomato passata
1 tsp ginger puree
1 green chilli finely sliced
¼ tsp mustard seeds
¼ tsp cumin seeds
2 fresh tomatoes chopped
6 Roasted cloves of garlic
2 tsp cumin & coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder
Salt to taste approx 1½ tsp

METHOD

Preheat oven to 180°c

Par boil the potatoes for 10 minutes so they soften a little. Drain them, coat in a little sunflower oil

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Place in a roasting tray along with the garlic cloves, sprinkle with salt and roast for 30 minutes

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In the mean time, heat the tablespoon of oil in a large saucepan. Add the mustard and cumin seeds, once they start to sizzle, throw in the fresh tomato with the roast garlic and ginger

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Sauté for a couple of minutes. Pour in the tomato passata. Throw in the rest of the spices and seasoning. Cooked on a slow simmer for 10 minutes

Gently place the roasted potatoes into the curry sauce and smash them a little in order for the flavour to be absorbed

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Mix well and carry on cooking for a further 20 or so minutes

For flavours to absorb further need to sit for a while before serving

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Shahi potato curry

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The Potato curry is a much loved dish in Indian food. The usual Bombay potatoes always appears on an Indian menu.
I thought I would make this curry tangy and spicy, with the warmth of ginger that comes through with every mouthful. The aromatic Shahi masala transforms this potato curry with its blend of cardamom, pepper, nutmeg, mace and star anise to name but a few, into a stunning and original new potato curry ~ Enjoy x

INGREDIENTS

15 new baby potatoes
1 medium onion
3 garlic cloves
1 inch piece of ginger peeled
1 small green chilli
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
pinch of asafoetida
200g tomato passata/crushed tomato
1 level tsp salt
1 heaped tsp shahi masala
1/2 tsp garam masala
2 tsp ground cumin & coriander powder
pinch of turmeric
1/2 tsp paprika
1/4 tsp sugar
A little water

METHOD

1. Parboil the potatoes until slightly tender, should take about 10-12 minutes. Drain and crush potatoes a little and set aside

2. Grind the onion, ginger, garlic and chilli in a food processor to a paste consistency

3. Heat oil in a large saucepan with the mustard, cumin seeds, cloves and asafoetida. Once seeds start to pop mix in the onion paste. Throw in the salt this will stop the paste from catching. Reduce to a low flame and cook for 2 minutes

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4. Sprinkle in the rest of the dry seasoning, cook and cover for a further 5 minutes.

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Pour in the tomato passata and stir in sugar, to take the edge off the acidity from the passata. Bring to a boil and reduce to the lowest flame, cover and cook for a further 5 minutes

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5. At this point you may need to add a little water to loosen out the sauce. Combine the par boiled potatoes into the sauce and gently combine, avoiding breaking the potatoes. You may wish to crush them a little further to ensure better infusion of flavours

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6. Cook curry covered on a low flame for 20 minutes stirring occasionally. Once done serve with buttered pitta bread

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Black Eyed Beans & Aubergine Curry

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My Mum can’t get enough of aubergines and I was so happy to see her inventive side come about again when I recently stumbled upon this particular curry in the fridge at our family home. Juicy aubergine full of flavour and the earthiness of the black eyed beans really does make this a fantastic combination.

I told my Mum, that I wanted to learn this curry immediately, so we set off and made it together! The result was delicious! Thanks Mum, I’m always learning from you!

Have a gorgeous day friends, much love, D x

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INGREDIENTS

1 tin black eyed beans, drained and rinsed
1 medium aubergine
1 white onion chopped finely
1 large tomato diced
1 small green chilli finely chopped
1 tsp ginger puree
2 cloves garlic crushed
1 tbsp tomato puree
1 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Salt to to taste
Pinch of asafoetida
1/4 tsp turmeric
1 tsp cumin powder
Chopped coriander to garnish

METHOD

In a large saucepan, heat the oil on a medium heat with the mustard, cumin seeds and asafoetida. Once they start to pop add the onion, garlic and ginger. Sauté for a couple of minutes

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Throw in the aubergine with the rest of the seasoning, combine well. Pour in half a cup of water and stir

Simmer gently for 7 minutes or until the aubergine has softened. Stir in the tomato puree along with the chopped tomatoes and black eyed beans

Simmer for a further 10 minutes on a low heat. Garnish with some fresh coriander. Serve with hot chapatis or naan bread

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A Funky Friday Curry…

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I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

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INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

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METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

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● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

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● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

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● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

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● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

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