Dishoom Paneer Curry Food

MATAR PANEER

Matar paneer image

Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make

Provided by Miriam Nice

Time 25m

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
225g paneer, cut into 3cm cubes
2.5cm piece ginger, grated
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 green chilli, finely sliced
4 large ripe tomatoes, peeled and chopped (or ½ 400g can chopped tomatoes)
150g frozen peas
1 tsp garam masala
small pack coriander, roughly chopped
naan bread, roti or rice, to serve

Steps:

Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.

Nutrition Facts : Calories 544 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium

DISHOOM'S RUBY CHICKEN CURRY RECIPE

Dishoom's Ruby Chicken Curry Recipe image

Provided by Mike

Time 8h

Number Of Ingredients 21

Ingredients

1 lb boneless skinless chicken thighs (cut into 2" chunks)
1/4" fresh ginger (finely diced)
5 cloves garlic (crushed)
1 tsp Indian chili powder
1 tsp ground cumin
1/2 tsp garam masala
juice of 1/4 lime
1 tbsp neutral oil (such as grapeseed)
1/4 cup kefir or greek yogurt
4 cloves garlic
1/2" fresh ginger (plus extra for garnish)
1/2 cup neutral oil (such as grapeseed)
1 bay leaf
4 pods green cardamom
1 stick cinnamon
14 ounces cherry tomatoes (blended)
1 tbsp butter
1 tsp Indian chili powder
1/2 tsp garam masala
1/2 tsp ground cumin
1/4 cup heavy cream (aka whipping cream)

Steps:

In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal. Set aside.
Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic from step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
Preheat your grill on high. Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
Plate and garnish with ginger matchsticks and cilantro (optional).

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

I Love Palak Paneer (Spinach and Cheese Curry) image

This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.

Provided by Karen Elizabeth

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1 large onion, chopped finely (200 gr)
1 garlic clove, crushed
1 tablespoon lemon juice
500 g spinach, trimmed and chopped coarsely
180 ml cream
200 g paneer cheese, cut into 2 cm pieces

Steps:

Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
Add lemon juice and spinach: cook, stirring, until wilted.
Blend or process spinach mixture until smooth, return to pan, stir in cream.
Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
Serve on steamed rice.

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