Stir-fry with Paneer and Peppers

This is one of the simplest and fastest Indian dishes you can do with homemade Paneer.

I will often vary the vegetables depending on what’s available and what we are in the mood for.

This recipe is versatile!

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STIR-FRY WITH PANEER AND PEPPERS

Ingredients:

5 tablespoons clarified butter or vegetable oil

1 1/2 tablespoons coriander seed, toasted and ground

1 teaspoon paprika

2 medium onions, finely diced or grated

1 fresh green chilli, chopped, with or without seeds

2 large yellow bell pepper, cut into cubes/thin strips

2 courgette, cut in halves

200g cherry tomatoes, cut in halves

1 tablespoon fenugreek powder (or fresh leaves, if you wish)

250g paneer, cut into cubes

Juice of 1-2 limes, to taste

Method:

  1. In a saucepan, melt 3 tablespoons of ghee on medium heat. Add coriander seed and paprika. Stir and cook for thirty seconds.
  2. Add the onions and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, courgette, salt and fenugreek powder, and fry for a further 3–4 minutes.
  3. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes, then add the tomatoes and heat through. Stir in the lime juice, check seasoning and serve immediately.

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Lentil and Parsnip Dhal

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Andrea from the amazing Ten More Bites blog, of which I am a regular reader, recently posted her recipe of Lentil and Parsnip Dhal  which took me completely by surprise. For some reason I never ever thought of putting a parsnip in a curry. How wrong I was, because it’s a perfect fit for it, as the sweet flavour of parsnips goes very well with the Indian spices in this dish. From now on, I’ll never see the dhal in an old way again.

As soon as I saw Andrea’s recipe, I couldn’t wait to try it. I had all ingredients but coconut milk, however, I went ahead and made it without it. To compensate the lack of coconut milk, I added just more water and instead of chopping the parsnip finely, I used an electric chopper which gave me even finer consistency, so it made the dish much creamier. Also, I like to add in any curries 1 tablespoon of vinegar, which gives a dish a nice tangy kick.

LENTIL AND PARSNIP DHAL

(Original recipe came from Ten More Bites)

Ingredients:

1 tablespoon sunflower oil

2 onions, chopped finely

4 garlic cloves, minced

2 teaspoons turmeric

1 teaspoon chilli powder

200g red lentils

2 parsnips, very fine chopped

About 500 water

salt and pepper

1 tablespoon vinegar (optional)

4 tablespoons coriander, chopped (optional)

Method:

1. In a heavy pot, heat the oil over a medium flame. Add the onion and sauté until softened.

2. Add the garlic, turmeric and chilli powder and cook a couple of minutes more.

3. Stir in the lentils and parsnips.

4. Add two cups of water and bring to the boil. Reduce the heat a bit and simmer for 15-20 minutes until the lentils are tender, adding more water if necessary.

5. Stir in the rest of the water (but do add more if the consistency looks too dry), vinegar, season to taste with salt and pepper, and warm through.

6. Garnish with coriander and serve with basmati rice or chapatis.

Sagar Vegetarian Review

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As I’ve mentioned in my previous post, last Saturday we spent in London, browsing some galleries, and looking for some nice places to eat. Initially we wanted to check out a place called Kintan, which is famous for its Japanese/Korean barbecues,(the food being cooked at the table over a hot plate), however, we didn’t make a reservation beforehand hence didn’t get in, as it gets very busy at week-end (lesson learnt for next time:). Because of that we decided to check out another place which I wanted to visit for a long time,- ‘Sagar‘ Vegetarian Indian place (Covent Garden branch). And believe me, I really wanted to love this, but sadly, we were a bit disappointed,-firstly with a rather frosty service (but we didn’t pay too much attention to it as, understandably it is in a very busy location) and, secondly, with the food 😦 I ordered the Dosa Massala, which was the only dish we both liked! Vegetable Biriyani  was the worst we ever had (with some wilted and burnt pieces, presumably mushrooms, dried out and brown colour (by the time it reached our table) peas and rather bland rice altogether). We both looked forward to trying Pani Puri and what a disappointment it was,- cold and plastic-like crunchy with some doggy smelling mixture of flavored water. In general, all dishes we ordered were a little watery and lacking in flavour/spice. I really hope we came when the chef had a bad day or may be we made a wrong choice (because after reading majority reviews you can see that it’s a favourite spot by many), but as for me it’s more an eat and go place rather than somewhere to linger. It is definitely a good value for money, but I wouldn’t recommend it if you are looking for something more special. 😦