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.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh?
‘Fish doesn’t have to be boring—my mother taught me that. Samkeh harra translates to “spicy fish,” though it’s more about a gentle kick than true heat. It’s a perfect balance of creamy, nutty tahini and the crunch of golden, roasted nuts. Oh, I do love nuts! I usually overload my plate so you almost can’t see the fish anymore, but that’s me. The nuts bring a deep, toasty richness that elevates the dish into something truly irresistible.’
These festive pavlovas are dipped in white chocolate and topped with toasted hazelnuts, cream and berry sauce to make an impressive dessert.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
