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Posts Tagged ‘Fresh India’

This is Meera Sodha’s fresh take on Matar Paneer, which is usually a richer dish. Delicious with warm naan breads and plain yoghurt, this version could easily become a regular favourite.

Fresh Matar Paneer – serves 4 as a main or more as a side with other dishes

  • rapeseed oil
  • 550g hard paneer, cut into 1.5cm cubes
  • 6 cloves of garlic, crushed
  • 400g tin chopped tomatoes
  • 1¼ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 200g green beans
  • 200g mangetout
  • 200g frozen peas (defrosted), or you can use fresh of course if you have them
  • 1 red chilli, finely sliced to serve

Heat a couple of tbsp of the oil in a large frying pan. Fry the panner over a medium heat until browned and crisp all over, then remove to a plate with a slotted spoon and set aside.

Heat another tbsp of oil in the pan, then add the garlic and stir-fry for a couple of minutes (make sure the frying pan isn’t too hot when you add the garlic or it will burn). Add the tomatoes and cook for about 6 minutes or until just turning jammy. Add the salt, pepper, cumin, chilli powder and turmeric, then stir for another minute before taking off the heat.

Bring a large pan of water to the boil and add salt. Add the green beans and cook for 2 minutes, then add the mangetout and cook for another 2 minutes. Add the peas and cook for 1 more minute, then drain and leave to steam dry.

Heat the sauce, then stir in the paneer. When both are hot, stir in the veg. Sprinkle over the sliced red chilli and serve.

(Original recipe from Fresh India by Meera Sodha, Fig Tree, 2016.)

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We adore spinach and dishes that are full of it, like this spinach, tomato & chickpea curry. Great served with rice or naan breads and some yoghurt. Couldn’t be easier!

Wine Suggestion: A dish like this loves medium weight Grenache based wines like Roc des Anges, l’Effet de Papillon rouge. A velvety, juicy, damson and raspberry flavoured glass with hints of spice.

Chana Saag – Spinach, tomato & chickpea curry – serves 4

  • 3 tbsp rapeseed oil
  • ½ tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 large onions, diced
  • 5 cloves of garlic, crushed
  • 2cm ginger, peeled and grated
  • 1 x 400g tin of plum tomatoes
  • 2 x 400g tin of chickpeas, drained
  • 1½ tsp ground coriander
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 500g baby spinach, washed

Heat the oil in a large pan over a medium heat, then add the mustard seeds and cumin seeds. Stir for a minute, then add the chopped onions.

Fry for 10 to 12 minutes or until starting to caramelise, then add the garlic and ginger. Stir-fry for a few minutes, then add the tomatoes, crushing them with you hand as they go in. Fill the tin a third full with water and add to the pan.

Cook for 10 minutes or until quite dry and paste-like, then add the chickpeas. Warm through for a few minutes, then add the coriander, chilli powder, turmeric and salt. Stir well to combine, then add the spinach and stir until wilted.

Cook for about 5 minutes or until the spinach is cooked. Serve with naan bread or basmati rice and some yoghurt.

(Original recipe from Fresh India by Meeera Sodha, Fig Tree, 2016.)

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