Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Saturday, 4 October 2014

Palak Paneer

This is one of my favourite Indian dishes, made with paneer, a curd cheese commonly used in Indian cooking, it is cooked in a smooth spinach curry. It's one of those dishes that just looks wrong but tastes oh so right! 

Ingredients
serves 4
takes 40 minutes

for the palak puree:
  • 1 large bunch fresh spinach leaves OR silverbeet washed & roughly chopped (I take the large stems off)
  • 1 or 2 green chilies, deseeded, roughly chopped
  • 2-4 garlic gloves, peeled
  • ½ inch ginger, roughly chopped
for the palak curry: 
  • 2 tbsp oil or coconut oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped 
  • 4-5 garlic gloves, finely chopped 
  • 1 bay leaf
  • 1 can chopped tomatoes
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder 
  • ½ tsp garam masala powder
  • 200g paneer or tofu, cut into 5cm cubes
  • Greek yoghurt or cream for serving
  • Rice or naan bread for serving
Method
To make the spinach puree: 
  1. Place the leaves in a saucepan, sprinkle with rock salt and cover with a small amount of water then boil until it just wilts then drain.
  2. Squeeze most of the water out of the spinach and add to food processor along with the chilli, garlic & ginger and blend until smooth. Set aside.
To make the palak curry: 
  1. Heat oil in a pan over a medium-high heat 
  2. Add cumin seeds, garlic, onion & bay leaf and cook until the onion becomes soft
  3. Stir in the tomatoes, turmeric powder, chilli powder and garam masala and simmer for 10 minutes.
  4. Add the paneer cubes and simmer gently for 5 minutes then add the spinach puree and continue to simmer for another 5 minutes
  5. Serve with yoghurt, rice or naan bread on the side and enjoy!

Sunday, 2 February 2014

Bill's Lamb Meatballs in Massaman Curry

Love this easy recipe from Bill Granger. You can use a korma curry and whatever is hiding in the fridge but I love splashing out on a decent jar of massaman. This goes so well with cauliflower rice as there's lots of yummy sauce and a side of Asian Greens.


Ingredients
serves 4
takes 30 minutes
  • 500g lean lamb mince
  • 1 onion, finely chopped
  • 2-4 garlic cloves, crushed
  • 1/3 cup panko breadcrumbs
  • 1 lemon, zested
  • 3 tbsp fresh coriander, chopped
  • 3 tbsp fresh mint, chopped
  • 3 tbsp olive oil
  • 4 tbsp massaman curry paste
  • 1 tbsp chopped ginger
  • 400g tin diced tomatoes
  • 3/4 cup light evaporated milk with a couple of drops of coconut essence or just use coconut milk
  • 1 cinnamon stick
  • 1 red onion, finely sliced
  • half head cauliflower, grated using your food processor
Method

  1. Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and 3 tablespoons of mint in a large mixing bowl.
    Add plenty of sea salt and freshly ground black pepper and
    combine thoroughly. 
  2. Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
  3. Place a large, non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil and, when hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides.
  4. Transfer to a plate and repeat with more oil and remaining kofta. Return the pan to the heat, add the remaining oil, curry paste and ginger. Fry for 1 minute, stirring constantly. 
  5. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 3 minutes.
  6. Return the meatballs to the pan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. 
  7. Place cauliflower rice in serving bowls and top with curry scattered with the red-onion slices & mint leaves. Enjoy!

From Bill Granger, Easy

Saturday, 16 March 2013

Massaman Curry

I use cauliflower "rice" which is a fantastic alternative to rice and adds another vegetable to your servings. Basically you throw a head of cauliflower into your food processor using the grate function and viola - something good to soak up the wonderful sauce.

Ingredients
takes 15 minutes
serves 2
  • 1-2 steaks, depends how large, go for a good quality steak. For those in NZ Silver Fern Farms offer a fantastic range
  • 1 jar (200g) massaman curry paste
  • 1 can coconut milk (400mL)
  • 2 tablespoons crunchy peanut butter
  • Big bunch baby spinach leaves
  • Head of broccoli, trimmed into bite size pieces
  • 1/2 cauliflower (for the rice) OR just use normal rice and cook following packets instructions
Method 
  1. Grab your fry pan and heat over a high heat. Season steak then add to hot fry pan, can take between 6-10 minutes depending on how you like your steak done and thickness. Let it rest for 5 minutes then cut into slices and set aside.
  2. Add the curry paste to the hot pan and cook for a few seconds until it becomes aromatic. Add coconut milk and peanut butter & stir so the peanut butter is melted. Add broccoli pieces and simmer for about 5 minutes. 
  3. While the sauce is simmering cut cauliflower into florets and
    grate using using your food processor (normal blades work if you don't have a grater blade) or hand held grater to give you cauliflower 'rice'.  Place in a serving bowl.
  4. Add baby spinach to the pan & cook until it wilts slightly, about 2-3 minutes. 
  5. Return steak to the sauce and bring back to a simmer just to warm it through. Taste and season. 
  6. Serve curry on a bed of the cauli 'rice'. Enjoy!