Muttar Paneer Nigella Lawson Food

MUTTAR PANEER - NIGELLA LAWSON

Steps:

• Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
• Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
• Pour all but about 2 tablespoons of the oil out of the pan.
• Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
• Fry gently for about 5 minutes with a sprinkling of salt.
• Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
• Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
• Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
• You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
• In which case, take off the foil and add the paneer cubes to warm them through before serving.

MOZZARELLA IN CARROZZA

Steps:

• Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.

GUACAMOLE

Steps:

• Get everything, except the avocados, prepped when you get home. Just before you want to eat, peel and stone the avocados and put the flesh in a bowl. Don't worry about how pulpy you make the avocado, as it will be mashed. Dissolve the salt in the lime juice and pour it over. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture. At all costs avoid turning it into a smooth puree; by its nature the avocado will be smooth anyway, but you want as many soft but form-holding clumps as possible.

MATAR PANEER

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.