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
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.
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
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?
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.