I really enjoyed teaching how to make this dish during yesterday’s LIVE cookery class. It’s such an easy, quick “throw together recipe” which is perfect for a weeknight meal or as part of a more elaborate spread.
As it’s a dry dish, it also works incredibly well as a filling in a wrap or even in a pitta bread! Palak paneer pitta pockets anyone?
I received an amazing response from those who cooked along with me during the live class. If you missed it but want to watch, you can view it right here. Let me know how it goes and don’t forget to share a photo of your recreation on Insta, Twitter or Facebook.
Oh and FYI, I will now be doing live classes every other Friday so my next live cook-along will be on 29th May. I am working on an exciting project in the mean time and am excited to share the details very soon.
3 good pinchesdried fenugreek leaves(kasuri methi) optional
To toast the paneer, heat oil in a pan (ideally non stick) on a low/medium heat setting. Once hot add the paneer, cumin seeds and a pinch of salt. Allow the paneer to cook for 10-15 seconds until it is light golden in colour. Then turn over each piece and cook on the other side. (You want just a light golden skin on each piece). Remove from pan and keep aside.
In the same pan, heat up oil and butter/ghee. Once hot, add the nigella seeds, garlic & ginger. Keep mixing continuously on a medium heat until light golden in colour. (It won't take long – do not allow it to brown too much as it will burn and become bitter).
Now add the chopped tomato and pasata and cook for 2 minutes on a medium heat whilst mixing. Then add the salt and remaining spices.
Once you see the oil begin to release at the edge of the tomato paste, add the toastetoasted paneer pieces and green chilli and mix. Now begin to add the spinach a couple of handfuls at a time, mixing as you do it.
Once all the spinach is in the pan and has started to wilt, reduce to a low/medium heat and place a lid on top. Cook for 4-5 minutes, stirring halfway through. The spinach will start to release its water. Keep cooking until all water has evaporated and you have a dry dish where the palak and paneer pieces are both well combined. Taste for salt/chilli and adjust accordingly.
For the tempering, heat oil in a small pan. Then add the garlic slivers and dried fenugreek. Keep stirring and as soon as you see the garlic take on a light golden colour, turn off the heat. Drizzle over the paneer palak and serve with your favourite Indian breads.
Keema Mattar is one of my favourites. This recipe is cooked with channa dal (optional) which add delicious nuttiness and a lovely bite. I love to mop it up with hot buttery chapatis and sometimes with a fried egg on the side when I feel like I need an extra hug in the stomach department!
When I fancy something lighter I sometimes make keema lettuce wraps and sometime swap out the lamb for quorn (which also works a treat!).
There was no live cookery class this week but I shall be back next Friday, 15th May cooking up another delicious storm on my Facebook page so I hope to see you then. Until then, enjoy the below recipe!
2birds eye green chilliessliced vertically in half
2small potatoescooked, peeled and cut into bite size chunks
1 1/2 tsp saltor according to taste
150gchanna dal lentilssoaked & boiled with salt for 45 minutes or until tender** – optional
1 1/2tspcoriander powder
Large handful coriander
Juice of ¼ limeoptional
Heat the oil in a pan. Blitz the onion, ginger and garlic, together in a food processor until coarsely ground together. Once the oil is hot, add the bay leaves, crushed cardamoms, cinnamon stick and cumin seeds to the pan.
Now add the ground paste to the pan and cook on a medium heat for 6-7 minutes. Once you see the paste has turned golden in colour add 3-4 tbsp water and continue to cook for 7-8 minutes on a low/medium heat. If it ever catches, add a splash of water or a little more oil.
Now add the salt, paprika, turmeric and garam masala. Cook for a minute and then add the pasata and tomato puree as well as the chillies. When you see the oil separate from the masala, add the lamb/mutton/quorn mince and cook for 4-5 minutes or until you see the colour change. Then add the peas, potato, channa dal as well as the remaining spices and sugar. Mix well.
Add 1 cup of water then place a lid on top and cook for a further 10 minutes on a medium heat, stirring every few minutes.
Finish with the coriander as well as the lime juice. Taste for salt/chilli and adjust accordingly.
*I cooked the dal exactly as I did for the lentils in my tadka recipe which can be found here. You can soak the channa lentils for 3-4 hours for warm water to help soften but it’s not essential.
I decided to transport my students to the roadsides of Mumbai for this week’s LIVE Spice Club “isolation cookery class“. There are so many mouth watering Indian street food dishes and it’s hard to pick a favourite but this definitely ranks in the “top 10” shortlist.
Crunchy, spicy, cheesy, crispy – it’s got it all! It’s also a sandwich that yields 3 recipes in one.
1) The coriander & chilli chutney – this makes for a delicious dipping sauce with any of your favourite snacks.
2) The spicy poatato filling – you can use this as a stuffing for samosas, puff pastry snacks, parathas – whatever your heart desires!
3) Obviously when you put everything together, you get the Bombay sandwich in all it’s glory!
If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. I will not be hosting a live class next Friday, but worry not, I will be back on Friday 15th May at 4pm. Until then, if you have any dish suggestions for the next live class, let me know. Also stay connected on my Instagram or Facebook pages!
A blender such as a nutribullet or blend tech to make a smooth chutney
2 x Frying pans, ideally non stick (or 1 x non stick crepe pan & 1 frying pan)
For the coriander chutney:
1bunch fresh coriander40g or so
4chilliesor to taste
1applegranny smith is ideal
1 1/4 tspSaltor according to taste
1/4 cup(60ml) plus 2tbspWater
For the sandwich:
4sliceswhite breadyou can also use brown
Butterleft out at room temp so spreadable
100gcheesegrated (I like to use a mix of cheddar & mozzarella)
1red onioncut into thinly sliced rounds
1 tomatocut into thinly sliced rounds (optional)
For the spicy potatoes:
400gpotatoes, cooked, peeled & mashed with a fork(You can boil. I cook mine in the microwave . To do this wash potatoes and place in a small clean plastic bag. Tie up and pierce a hole in it then cook on high for 8-10 minutes or until cooked).
3tbspFresh corianderroughly choped
1/2tspSaltor according to taste
1/4 tspChilli powder or flakes
1/4 tspMango Powder (amchur) or 1/2 tsp Lime
To make the chutney, add all of the “chutney ingredients” to a blender and blitz into a smooth sauce. Empty into a bowl and keep aside.
Now mash the potatoes and spread them on a plate. Sprinkle over the salt, turmeric, chilli powder & mango powder and mix well. Now heat 2tbsp of oil in a non stick pan. When hot, add the mustard seeds. When they sizzle and pop, add the coriander, ginger & garlic. Mix and cook for a a minute, then add the potatoes. Cook on a low heat for 2 minutes. Turn off heat and transfer to a plate and allow to cool.
To assemble the sandwich, butter one side of both slices of bread. Flip over. Now spread the mint chutney on the other side of both pieces.
Spread the spiced potato mixture on one slice (chutney side up). Add half the amount of cheese and a sprinkle of chaat masala all over. Now top with onion slices, tomato slices, the remaining cheese and another sprinkle of chaat masala.
Place the second piece of bread on top (butter side up). Heat a frying pan greased with a little oil/butter. Once hot, place the sandwich onto the pan and fry on a low heat for 4 minutes. You can add a weight on top (like another frying pan) to help cook and crisp. Flip and repeat on the other side for a further 4 minutes until golden and crispy all over. Enjoy!