school holidays. I was late making dinner, E was late home and Sylvia was late to watch her film. She bore it well, ate beans on toast while I chopped and fried and stirred. She complained about the noise of the paneer frying and then snuggled up with us on the couch to watch How to train your dragon.
dahl to eat with the masala. It took me a week to find time to make the masala so fortunately we had the big pot of dahl to tide us. By the end of the week I still had some left. It made a fine accompaniment to the masala.
cauliflower in spicy peanut gravy (with cashews instead of peanuts and peas instead of the leafy greens) that I had made years ago and it was really nice but very grey. I made the sauce in my high speed blender which made it smoother than my previous attempt.
I am sending the Paneer tikka masala to Gluten Free Fridays and the Spinach and chickpea curry to Healthy Vegan Fridays.
More curries from Green Gourmet Giraffe:
Banana Curry (gf, v)
Beetroot, Greens and Chickpea Curry (gf. v)
Chana Masala (gf, v)
Chickpea and potato curry with mango chutney (gf, v)
Chickpeas and paneer in a spicy creamy cashew gravy (gf)
Spicy pea curry (gf, v)
Watermelon Curry (gf, v)
Paneer Tikka Masala
Slightly adapted from Ivy, Phyllis and Me
4-5 tbsp olive oil
1 large onion, chopped
1 tablespoon of grated fresh ginger
2-3 cloves of garlic, crushed
2 teaspoons of sweet paprika
1 tablespoon of ground coriander
1 teaspoon of turmeric
1 teaspoon of chilli paste
3-4 tablespoons of Greek yoghurt
400g tin of tomatoes or 3 fresh large tomatoes
500ml vegetable stock (or less)
600g paneer cheese, cut into cubes
1 tsp of salt
Brown onion in 2 tablespoons of olive oil in a large saucepan. Stir the ginger and garlic in for 1 minute. Stir in the spices to make a paste. Gradually stir in the yoghurt and then then tin of tomatoes. Simmer for 5 minutes. Add the stock and simmer uncovered for 25 minutes. It should reduce thought mine didn't that much. (However once it had sat for an hour or two it thickened a lot.)
While tomato mixture is simmering, fry paneer in remaining oil over medium high heat until golden brown. I did this in two batches.
Mix tomato mixture, fried paneer and salt. Cook another 2 to 3 minutes and serve with rice or naan bread.
Spinach and chickpea curry
Adapted from BBC Good Food
1 tsp oil
1 onion, chopped
2 tbsp mild curry paste (I used Rogan Josh)
400g tin of tomatoes
2 x 400g cans chickpeas, drained and rinsed
250g baby spinach
squeeze lemon juice
basmati rice, to serve
Fry the onion in oil until soft. Stir in curry paste for a minute or two. Add tomatoes and chickpeas. Cook on medium to medium high for about 5 minutes until thicken slightly. Add spinach and cover for about a minute or two until it is wilting. Stir in seasoning and lemon juice. Serve with rice.
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