And so we near the end of Day Three of National Vegetarian Week, which will conclude on Saturday with a huge barbecue celebration featuring a goat on a spit.
Just kidding. Today's recipe - another old favourite with which with long-term readers will be familiar is probably my favourite Indian dish of all time, apart from butter chicken, beef vindaloo, lamb korma ...
Spinach Paneer
Ingredients:
One large bunch of spinach, washed and chopped.
Oil.
One tablespoonful of fenugreek leaves.
200g pack of paneer.
Ghee.
One teaspoon turmeric.
One and a half cups just-boiled water.
One half teaspoon black cumin seeds.
One tablespoon ground coriander.
One teaspoon chilli powder.
One teaspoon finely grated ginger.
One teaspoon salt.
One half teaspoon sugar.
One cup yogurt.
Method:
Paneer is made without rennet, and so is suitable for vegetarians.
Put the spinach with the water that clings to it into a pan over a low heat, together with a dash of oil and the fenugreek leaves.
While the spinach is sweating, chop the paneer into cubes and fry it in the ghee. Stir the turmeric into the just-boiled water and once the paneer cubes start to brown, lift them and place them carefully into the hot turmeric water for five minutes before draining. (Retain the water.)
Place cumin seeds, coriander powder, chilli powder and finely grated ginger into pan in which you have fried the cheese - no need to rinse - and stir around, giving the pan a good shake.
When the spices are hot but not burnt, add the fenugreek-infused spinach along with salt, sugar and half the turmeric water. Another stir, simmer for a few minutes and then add the yogurt and finally the drained cheese.
Simmer for another five minutes or so.
Eat with red rice and fenugreek roti.
Yet another vegetarian dish that will please omnivores.
Just kidding. Today's recipe - another old favourite with which with long-term readers will be familiar is probably my favourite Indian dish of all time, apart from butter chicken, beef vindaloo, lamb korma ...
Spinach Paneer
Ingredients:
One large bunch of spinach, washed and chopped.
Oil.
One tablespoonful of fenugreek leaves.
200g pack of paneer.
Ghee.
One teaspoon turmeric.
One and a half cups just-boiled water.
One half teaspoon black cumin seeds.
One tablespoon ground coriander.
One teaspoon chilli powder.
One teaspoon finely grated ginger.
One teaspoon salt.
One half teaspoon sugar.
One cup yogurt.
Method:
Paneer is made without rennet, and so is suitable for vegetarians.
Put the spinach with the water that clings to it into a pan over a low heat, together with a dash of oil and the fenugreek leaves.
While the spinach is sweating, chop the paneer into cubes and fry it in the ghee. Stir the turmeric into the just-boiled water and once the paneer cubes start to brown, lift them and place them carefully into the hot turmeric water for five minutes before draining. (Retain the water.)
Place cumin seeds, coriander powder, chilli powder and finely grated ginger into pan in which you have fried the cheese - no need to rinse - and stir around, giving the pan a good shake.
When the spices are hot but not burnt, add the fenugreek-infused spinach along with salt, sugar and half the turmeric water. Another stir, simmer for a few minutes and then add the yogurt and finally the drained cheese.
Simmer for another five minutes or so.
Eat with red rice and fenugreek roti.
Yet another vegetarian dish that will please omnivores.
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