Traditionally, roasted and crushed cashews are pureed with cooked onions and tomatoes to make the base for this comforting vegetarian dish.
This version skips the hassle of pureeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for the paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish.
- Zainab Shah
Serves: 2-4 servings
Total time: 25 minutes
INGREDIENTS
- ¼ cup ghee or neutral oil
- 8 ounces paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry
- 1 medium yellow onion, finely chopped
- ½ teaspoon ginger paste or peeled, grated fresh ginger
- ½ teaspoon garlic paste or grated garlic
- 1 teaspoon cumin seeds
- ¾ teaspoon Kashmiri or other red chile powder
- ¼ teaspoon turmeric powder
- 3 medium plum tomatoes, finely chopped
- 1 teaspoon fine sea salt
- 2 tablespoons cashew butter
- 1¾ cups fresh or frozen peas (about 8 ounces; no need to thaw)
- 3 tablespoons heavy cream or cashew cream (optional)
- ½ teaspoon garam masala
- Hot cooked rice or roti, for serving
METHOD
-
Heat the ghee in a large skillet or medium wok over high heat until it melts, about 30 seconds. Lower the heat to medium, add the paneer cubes and lightly fry, turning frequently, until golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
-
With the pan still over medium heat, add the onion, ginger and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.
-
Add the cumin, chile powder and turmeric and stir until fragrant, 30 seconds to 1 minute. Stir in the tomatoes and salt and add ¾ cup water. Bring to a simmer and simmer until the mixture thickens slightly, 3 to 5 minutes.
-
Lower the heat to medium-low and stir in the cashew butter. Add the peas and paneer, stir to combine and simmer until the mixture reaches your desired thickness, usually about 5 minutes.
- Top with the cream in a swirl, if you like, then sprinkle with the garam masala. Serve with rice.
QUOTE:
"This was so flavorful and delicious, made as written, that my partner asked if we could have it for dinner every day. My only disappointment was that I didn't double the recipe."
- Holly
This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals.
This is an Italian-inspired recipe that uses store-bought or homemade pesto to season farro, which is then tossed with fresh spinach, roasted tomatoes, red onions and mozzarella for a complete vegetarian meal.
Celebrating earthy mushrooms, spuds and spinach, this easy traybake is a pleasure to make and eat.
From their furry little bodies to their creepy crawly legs, it’s easy to see why people run scared. But our spider is the exception!
Follow the blood trail and be prepared to be GROSSED OUT! The perfect trick or treat at any spooky celebration!
Shockingly vivid, surprising and fun. Mix up your pasta repertoire and give this beetroot number a try.
What’s better than bread sauce? Chicken and bacon baked in bread sauce, that’s what. Do it. Trust me.
A mouth-watering traybake with a winning combination of flavours.
On a hot summer’s day, is there anything more delightful than hearing the ice-cream truck music?
My reason for including this recipe in the book is that apart from the fact that it’s the first dish I ever ate at a Chinese restaurant – in Peterborough, in 1964 as it happens – it’s also a world classic but is so often ruined by tasteless crab and gloopy cornflour.
I’m inordinately fond of pot-roasting meat, particularly when it is a slightly less than tender cut, like brisket.
I wrote this recipe for a Greek-style filo pie after going to Mary Quicke’s farm and dairy near Exeter.