Bright Broadbean & Paneer Curry

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“Paneer please Mummy?!” is very much a question I hear alot!  So I gave in to my little one but had to add some goodness in also.  Broadbeans seemed perfect.  They add an earthiness to this curry along with the tang from the tomato and sweetness from the red onion.  You can make it as spicy or mild as you like by adding or removing spices and chilli. 

A very bright and colourful curry that will end your day on a really happy note.  Once again a quick and simple recipe to be enjoyed in no time at all.  Hope you all are having a splendid day! See you soon! Much love D x

INGREDIENTS

225g paneer sliced into thin chunks
1 cup frozen broad beans
1 red onion sliced
1 large tomato chopped
2 garlic cloves minced
1 chilli finely chopped
1 tbsp olive oil
⅓ tsp mustard seeds
⅓ tsp cumin seeds
Pinch of asafoetida
¼ tsp sugar
100g crushed tomato passata
⅓ tsp turmeric powder
2 tsp coriander & cumin powder
2 tsp shahi paneer powder/garam masala
1 tsp salt or to taste
Boiling water
Lemon to taste

METHOD

• In a large saucepan, heat the oil with the mustard, cumin seeds and asafoetida

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Once the seeds start to pop and sizzle, add in the onion, garlic, tomato and chilli. Reduce to a low heat and sauté for a few minutes, stirring occasionally

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• Pour in the passata, throw in all seasoning and spices.  Mix well, cover and cook for 5 minutes

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• Add the paneer and broadbeans, combine well.  Pour in a little boiling water to give a more saucy base

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• Cook and cover on low for 15 minutes.  Finally squeeze in some lemon juice. Serve with soft naan and fluffy rice

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Coriander Quorn Curry

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A tantalising, aromatic and succulent quorn curry! One so appealing you could just chomp away on it’s own! Yes and I did lol!

A quick protein fix with satisfying tummy filling jeera rice! Just the type of meal if you want something that bit special! Full of flavour and impact ~ it was eaten by my nearly 3 year old and the verdict? “Mummy this is very tasty!” That’s all I needed to hear! Hope you enjoy, much love D x

Have a wonderful week x

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INGREDIENTS

1 medium white onion sliced in crescent shape
3 garlic cloves crushed
1 tsp grated ginger
Large handful of fresh coriander chopped
400g frozen quorn chicken style pieces
200g tomato passata
1 heaped tsp paneer masala
2 tsp cumin and coriander powder
⅓ tsp turmeric
⅓ tsp red chilli powder
¾ tsp salt or more to taste
Pinch of sugar
1 tbsp sunflower oil

METHOD

• Heat the oil up on a medium heat and sauté the onion, ginger and garlic until onion is translucent

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• Pour in the passata and and the rest of the spices and seasoning, reduce to a low heat, cover and simmer for 5 minutes

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• Add half the chopped coriander and frozen quorn pieces. Combine and coat the pieces well. Thin out the tomato sauce by adding a little water. The quorn pieces should now be cooking and simmering in enough sauce, so that it is just soaked

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• Cook and cover for a further 15 minutes on a low simmer

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• Pour over more water if evaporated and season again if required. Stir in the remainder of the coriander and serve on a fluffy bed of white jeera rice

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Dudhi & red lentil dal

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Dudhi (bottle gourd) a vegetable you may or may not have heard of, but one of my favourites along with similar tasting vegetables as courgettes and marrow. Traditionally made into a curry either by itself or with potato.

My mum used to make dudhi and potato masala/filling for dosas. She still puts it into a well known channa dal recipe but I didn’t want it to be too heavy and decided to use split red lentils instead.

Once again my vegetable disguising skills came in handy my boys ate the dal without realising there was dudhi in it. I guess because it was sliced thin and the dal has a lot of flavour which is what they always crave for!

Get some Dudhi today and give it a go if you’ve never used it!

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INGREDIENTS

200g red split lentils
1 dudhi peeled and finely sliced into quarters
3 cloves garlic crushed
1 tsp ginger grated
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of chilli flakes
Pinch of asafoetida
1 tsp garam masala
1½ tsp sambhar masala
2 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
1½ tsp salt or to taste
Chilli powder to taste
200g tomato passata
1 tbsp sunflower oil
water to boil lentils
Squeeze of lemon juice

METHOD

• Rinse and boil red split lentils until soft for approximately 10 to 12 minutes. Leave the lentils in the boiled water

• Heat the oil in a large saucepan along with the cumin, mustard seeds and chilli flakes, once they start to sizzle add the chopped dudhi, garlic (2 crushed cloves)and all of the masala seasoning. Mix and cover for 5 minutes on a low to medium heat

• Add the passata, stir and cook for a further 3 minutes on a low heat

• Pour in the boiled lentils with the water but if there is too much water then take some out before combining with the dudhi. Check seasoning at this stage you may need more salt or garam masala

• Lastly stir in the last of the crushed garlic, stir and let the daal simmer for 10 minutes on a low heat. Squeeze a little fresh lemon juice in the end to lift the flavour of the dal

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Serve with some fluffy basmati rice and garnish with fresh coriander

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Chana paneer

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This recipe has been inspired by my youngest sister in law. She recently sent me a picture of their dinner that she had made of mattar paneer with grated paneer instead of the usual cubes or chunks of this moreish Indian cheese.

I absolutely loved this idea as this way you are able to get paneer in every mouthful and can use less. Therefore reducing the amount of fat in the dish but not compromising on the flavour and rather enhancing it. Thank you Amrita for sharing your great idea! x

So my brain started to tick and I started to wonder what kind of curry I could come up with and add this grated paneer idea to. Chickpeas came to mind and chana paneer was born! It is one of those dishes that anyone who adores paneer will love!

INGREDIENTS

250g grated paneer
1 tin chickpeas drained and rinsed
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 medium onion finely chopped
2 cloves of garlic crushed
1 tsp grated ginger
1 tsp finely chopped chilli
150g tomato passata/crushed tomato
1 tsp chana masala
1 tsp shahi paneer masala
1 tsp salt
¼ tsp turmeric
2 tsps ground coriander & cumin powder
Pinch of sugar
Handful of chopped coriander

METHOD

• Heat the oil in a large saucepan with the asafoetida, cumin and mustard seeds. Once they start to sizzle throw in the onion, garlic, ginger and chilli, stir fry on a low heat

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• Add all the spices and combine. Pour in the passata, season with salt and stir in the grated paneer. Cover and cook on a low heat for 5 minutes

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• Mix in the chickpeas. Gently combine, cover and cook for a further 10 minutes

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Once done garnish with coriander and serve with some naan bread

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Masala scrambled eggs

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I woke up this morning and really fancied some eggs and in some ways because I am soo Indian I decided to “Masalafy” them. Add to that onion, tomato, coriander and not forgetting the chilli. (I can’t get enough of chilli at the moment!)
plus seasoning and you have a spicy scrambled egg dish, laced with more flavour than you can get in the morning! What a great way to start the day! I’m ready bring it on!

INGREDIENTS

2 large eggs beaten lightly
1 tomato chopped
1/2 small onion chopped
Handful of chopped fresh coriander
Green chilli chopped to taste
1/2 tbsp mild olive oil
1 tsp butter
1/4 tsp paprika
Pinch of garam masala
1/2 tsp ground coriander and cumin powder
Salt to taste

METHOD

1. Heat the oil and butter in a non stick frying pan. Sprinkle in the paprika on a low flame and mix in the onions and sauté for a couple of minutes until soft

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2. Throw in the tomato and chilli plus all seasoning and dry spices, combine well and add the fresh coriander

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3. Pour in the beaten eggs, keep the pan on a low flame and stir fry to get scrambled egg consistency. The tomato will release its juice so you may need to take the heat up a little to help evaporate the juice, taste the salt at this stage and add more if needed

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4. Serve on two pieces of warm toast with lashings of butter and now devour!

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Organic green bean & potato curry

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I was lucky to get my hands on some organic green beans, so fresh and naturally sweet it really transformed this north Indian curry that I make often. I left the beans a little al dente to keep the goodness in. The onion gently flavours the beans and potato makes it that bit more satisfying. I love it on it’s own with a little natural yoghurt!

My little one also likes green beans as he is very fascinated with a programme called Mr Bloom’s nursery on a childrens’ tv channel here! Such a fantastic programme and really promotes eating vegetables. I often find him having raided my fridge, playing with all sorts of veg!

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INGREDIENTS

250g organic green beans trimmed sliced into thirds
2 small potatoes peeled and diced
1 small onion sliced crescent shape
1tbsp sunflower oil
1/4 mustard seeds
1/4 cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander & cumin powder
1/3 tsp garam masala
1/2 tsp salt or to taste
150ml water
100 ml tomato pureed passata
squeeze of lemon
handful of chopped coriander

METHOD

1. Heat oil in a medium non stick saucepan. Put in the mustard, cumin seeds and asafoetida, once seeds start to sizzle throw in the onion, beans and potato

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2. Put in the dry spices and seasoning, pour in the water and stir well. Bring to the boil and then on a low to medium flame cook and cover for 10 minutes, check and stir cook again for 5-10 minutes.

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3. Once beans and potatoes are tender, stir in the tomato passata, lemon and cover again to cook for a further 10 minutes. Top off with the chopped coriander and serve with rice or chapatis

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