CategoriesRecipes
by 3

Rajma Curry Recipe

Instructions:

  • Heat the oil in a large pan. Add the onions and 1 tsp salt and cook over a medium heat until light golden brown, about 8 minutes. Add the ginger, garlic and green chilli cumin seeds, green chill, ajwain, bay leaf, cloves, green cardamom (seeds only), whole black cardamom, asafoetida and turmeric. Saute for 2-3 minutes. Add the tomato puree and cook for 30-40 seconds before adding 200ml of water. Cook until reduced by half. Allow to cool.
  • Blend the onion and spice mixture in a high-powered blender until smooth, about 2 minutes.
  • Rinse the same pan used for the sauce and wipe with a paper towel. Heat the butter in the pan and then add the chilli powder, kasoori methi and garam masala. Sizzle for a moment and then add the blended paste. Pour the remaining 200ml water into the blender jar and shake to remove any sauce left inside — pour this into the pan, too.
  • Add the beans (along with the cooking liquor) and season with salt, sugar and lemon juice. Bring to the boil and cover with a lid. Simmer over a medium heat for 10 minutes, stirring halfway to prevent the beans sticking to the bottom of the pot. Remove the lid and cook for a further 10 minutes to evaporate excess water and thicken the sauce. Serve with rice, papad (poppadoms), sliced onions, chillies, lemon wedges and butter (optional).
CategoriesRecipes
by 3

Shahi Paneer Recipe

Instructions:

  • Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
  • Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
  • Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
  • In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.
  • Switch the heat off and stir in the cream, kasoori methi and ground cardamom.
  • Serve hot, garnished with optional saffron strands, chopped coriander leaves, dried rose petals and cream.