December 03, 2017

Paneer Masala with Blackened Spring Onion | Celia's Saucer


Paneer Masala, you steal my heart with your buttery, tomato sauce soured with the taste of fenugreek but sweetened with honey and a swirl of cream. I took inspiration from a recipe from Veg Recipes of India but added my own twist with aubergine, blackened spring onions and a little fresh dill. Oh, and some edamame beans for good measure. Why ever not? Green beans are great, too.

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INGREDIENTS 

Cashew Paste

20 cashew nuts
Boiling water to cover
Blitz after 10-mins soaking

Tomato Base

5 large tomatoes diced
One good squirt of tomato puree

Garlic Ginger Paste

3 cloves garlic
Thumb sized piece of ginger, roughly chopped
Mixed roughly

Core Ingredients

Bay Leaf
Large knob of butter or ghee
1/2 tsp chilli powder
Boiling water
250g paneer
1tsp garam masala
1tsp fenugreek leaves
1/2 tsp sugar or a tsp of honey
300ml Chicken stock (or veg)

Four spring onions
Two large handfuls spinach
One aubergine, chopped roughly
Two large handfuls frozen edamame beans

Two tbsps cream
Chopped coriander
Chopped dill

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METHOD 

Add butter - and a little oil to stop the butter from catching - and, when bubbling, add bay leaf and cook until its aroma reaches your nose.

Add your ginger-garlic paste and aubergine, saute-ing for a couple of minutes.

Add your tomatoes and puree, cooking for five minutes before adding chilli powder and continue to saute until the oil starts to leave the sides of the pan and emulsify with the sauce.

Add your cashew paste and saute until the oil from the nuts has emulsified with the sauce.

Add stock and honey and simmer on a low flame for 25 minutes.

While it simmers, place spring onions under a very hot grill and cook until roughly blackened all over.

Add your paneer, spinach and edamame beans and cook through for five minutes.

Finally, stir through with fenugreek leaves, garam masala and cream - and a little more honey and some salt if you fancy - and top with blackened spring onions, fresh coriander and a little dill, plus black pepper.

Enjoy with warm naan or paratha, and rice mixed through with fresh lemon juice. 
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