Paneer with fenugreek and aubergine

1 packet paneer (200 or 250gm)

2 or 3 long aubergines halved lengthways or half a standard aubergine chunked.

1 small onion finely chopped

2cm piece of ginger finely chopped

3 or 4 cloves of garlic finely chopped

Half a small  red peppper finely chopped

Bunch of fenugreek finely chopped

Fresh coriander

Spices: cumin, coriander,mustard, fennel, garam masala, chilli, paprika, turmeric


Fry the cubed paneer on medium until lightly browned on most sides. Add the finely chopped veg and fry until pale golden. Create a space in the centre of the pan and add the aubergine cut side down. Fry until soft adding more butter if needed.

Add  all the spices except the garam masala, stir for a couple of minute (until the oil separates?). Add the fenugreek, turmeric and paprika, and a cup of water. After a few minutes add the garam masala and coriander stalks.

Serve garnished with coriander leaf and buttered saffron rice, or plain rice.



Pheasant pilau with sumac leeks

leftover pheasant fricasee, pheasant stock, onion, almonds, 1 clove 2 cardamom, 1cm cinnamon.

Not bad, try garnishing with pomegranate and green herbs

Side dish: braised leek with chives and sumac and saffron

Should also serve yogurt or raita

Moong dhal with Pumpkin and Coconut

300 gm moong

400gm or so of pumpkin pieces

Spice base (coriander-cumin-fennel-etc), garam masala, turmeric, paprika, salt

1 small onion, sliced, with chopped ginger garlic chilli

Coriander herb (leaf and stalk separate)

50 gm creamed coconut, butter, lemon juice

Bring the dhal to boil with plenty of water, skim scum, simmer 10 or 15 minutes, add pumpkin pieces, simmer until the pumpkin is tender and the lentils soft but still whole.

Fry the veg  until soft but not brown, add the spice base, fry another few minutes, stir into the dhal with the coconut and coriander stalk. Simmer a few minutes, stir in garam masala and lemon juice. Remove from heat and serve garnished with coriander leaf and dotted with butter lumps.

Next time: OK as a main dish but probably better accompanying a contrasting vegetable dish.

Worth trying:try out a version without the coconut and with more, golden-fried onion and extra chilli. Maybe panch puran?



Sprout and turnip pink curry

Sprouts and turnips braised in beetroot juice with fried onion slices and ginger, thickened with tahina and flavoured with panch puran and extra fennel. Lemon juice and coriander. NWR, but would hve been better if I’d used coconut instead of tahina. Served with rice and carrots (OK) and a standard dhal with peppers.