Peppered Paneer With Peas

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My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan 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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Carrot & courgette kadhi

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Kadhi is a yoghurt dish which is like a spicy, sour soup. Normally made without veg but I thought of adding carrot and courgette to give it more of a natural sweetness and added flavour. That… and my little ones have a cold right now so I thought it was a good opportunity to introduce more ginger into their diet to unblock their little noses.

The delightful orange and green of the carrot and courgette work not only visually against the vibrancy of the turmeric based soup but tastes gorgeous too. So ginger ~ check! Extra vitamin c ~ check! And hidden veggies ~ check!

All in all a great dish to satisfy the job at hand plus it being such a traditional Indian dish so very comforting at this time of year x

INGREDIENTS

1 large carrot peeled and grated
1 medium courgette grated
2 tbsp chickpea/besan flour
400ml natural yoghurt
700ml water
2 tbsp kadhi masala
2 tsp grated ginger
1½ tsp salt
2 tsp cumin and coriander powder
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 tbsp oil

METHOD

• Prepare the yoghurt by stirring in the water and chickpea flour. Give it a good whisk until all is combined

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• Heat the oil, throw in the asafoetida mustard and cumin seeds on a medium flame. Wait for the seeds to pop and sauté the carrot,courgette and ginger. Once soft and reduced a little gently pour in the yoghurt liquid mix

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• Season with the salt and all spices and keep stirring! On a low to medium flame. This is the key! Keep going until the kadhi slowly starts to come to the boil, as soon as you see it rising into a boil still stirring then lower the flame and simmer for 5-10 minutes

• Serve with some rice or parathas of your choice

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