Delicious UK - (05)May 2020

• Handfulbabyleafspinach


• 3-4tbspsunfloweroil


• 2 redonions,thicklysliced


• 3 garliccloves,verythinlysliced


• 2 redpeppers,deseeded and cut
  intowedges


• 240gpaneer,cuttoabout3cmx
  2cm x 1cm thick rectangles

FORTHESAUCE

• 1 tspdriedfenugreekleaves
  (kasurimethi;seeKnow-how)


• 150mltomatopassata


• 20gfreshginger, roughly
  chopped


• 2 tspcastersugar


• 1 greenchilli,chopped


• ½tspkashmirichilli powder
  (seeKnow-how)


• 1 tspgarammasala


• 1 tsptoastedgroundcumin
  (seelimedhalKnow-how)


• Handfulfreshcoriander leaves


• Juice½lime


• 125mlsinglecream


• 25gunsaltedbutter at room
  temperature

YOU’LLALSONEED...

• Blender or stick blender

1 Heata dry,heavybasedpanover
a highheat.Addthespinachleaves
andcookforabout1-2minutesuntil
theywilt.Scoopthemoutofthepan,
setasideona plateandleavetocool.
2 Heattheoilina heavybasedpanor
wokovera low-mediumheat.Add
theonionsandcookfor8-10minutes
untilsoftened,thenaddthegarlic
andredpeppersandcookfor
7-10minutesuntilthepeppers
havesoftened.Removethepanor
wokfromtheheatandsetaside.
3 Putthepaneerina heatproof
bowlandpouroverboiling water.
Coverandsetaside.
4 Meanwhile,makethesauce.Toast
thefenugreekleavesina small,dry
fryingpanovera lowheatfora few
secondsuntilaromatic,stirringall
thetime.Tiptheleavesontoa plate
topreventthemscorchinginthe
pan.Putthepassataina blender(or
jug,if usinga stickblender)withthe
toastedfenugreek,ginger,sugar,
green chilli, chilli powder, garam

masala,cumin,corianderand

limejuice.Processuntilsmooth.

5 Addthesaucetothepanorwok

withtheonionandpeppers,then

bringtoa simmer.Cook,uncovered,

forabout5 minutes,thenstirinthe

cream.Oncethesaucebeginsto

bubble,addhalfthebutter,thenstir

well.Whenthefirstbitofbutterhas

meltedaddtheremainderandstir

well.Adda splashofwaterif the

sauceis toothick– you’reaiming

fora coatingconsistency.

6 Drainthepaneerandfoldit into

thesaucewiththewiltedspinach

leavesjustbeforeserving.

PERSERVING(FOR6)302kcals,

23.3gfat(11.6gsaturated),13.1g

protein,11.1gcarbs(9.1g sugars),

0.1g salt, 3.1g fibre

Tandooributternutsquash

withgarlicraita

SERVES4.HANDS-ONTIME 10 MIN,

OVEN TIME 30-35 MIN

Marinatedvegetablesare

theunsungheroesofnorthern

Indiantandooridishes.

Althoughmostofusdon’thave

accesstoa clayoven,thisrecipe

workswellina domesticoven

turned to its hottest setting.

• 1 redonion,chopped


• Juice2 limes,plus1 lime cut
  intowedgestoserve


• 1 tspkashmirichillipowder(see
  Know-howonpaneerrecipe)


• 3 tbspsunfloweroil


• 1 mediumbutternutsquash,
  peeledandcutinto1cmwedges


• 2 tspdriedfenugreekleaves
  (kasurimethi– see Know-how on
  paneerrecipe)


• 5 garliccloves,chopped


• 30gfreshginger, roughly
  chopped


• ½tspgarammasala


• 250gfull-fatgreekyogurt


• 2 tbspclearhoney


• Lime dhal (see p70) to serve

FORTHEGARLICRAITA

• 1 garlicclove,crushed


• ½ tsp caster sugar
  
  
  • ½tsptoastedgroundcumin
    (seelimedhalKnow-how)
  
  
  • 200gfull-fatgreekyogurt
  
  
  • 1 tbspsunfloweroil
  
  
  • ½ tsp kashmiri chilli powder
  
  
  
  

YOU’LLALSONEED...

• Foodprocessororstickblender;
  2 bakingtrayslinedwith
  compostable baking paper

1 Heattheoventoitshottestsetting

(about240°C/220°Cfan/gas9).

Whizztheonionina foodprocessor

orwitha stickblenderwiththelime

juice,chillipowderandoiluntil

smooth.Evenlycoatthesquash

wedgesinthemixture.Arrangethe

wedgesflatina singlelayeronthe

preparedtrays.Roastthesquash

for10-15minutesuntilhalfcooked.

2 Meanwhile,toastthefenugreek

leavesina drypanovera low-

mediumheatfor 30 seconds.Tipthe

leavesontoa plateandcrumble

themwithyourfingers.Setaside.

3 Usinga foodprocessororstick

blender,whizzthegarlic,ginger,

garammasalaandyogurtuntil

smooth,thenstirinthecrumbled

fenugreekleavesanddivideinhalf.

Whenthesquashwedgesarehalf

cooked,removethetraysfromthe

ovenandspoonhalfthespiced

yogurtevenlyover the top of the

squashslices.

4 Returnthetraystotheoven.Cook

thesquashfor 10 minutesmore,then

flipoverthewedgesandspreadwith

theremainingspicedyogurt.Drizzle

withthehoney,thencookthe

squashfora further 10 minutes

untiltenderandlightlycaramelised.

5 Meanwhile,maketheraita.Mix

thegarlic,sugarandcuminwiththe

yogurtandspoonintoa smallbowl.

Heattheoilina smallfryingpanover

a verylowheat,addthechillipowder

andwarmfora fewseconds,then

drizzlethespicedoilovertheyogurt.

6 Servethetandoorisquashwith

theraita,limedhal(seep70)and

limewedgesforsqueezing.

PERSERVING341kcals,23.2gfat

(9gsaturated),9.1gprotein,26.8g

carbs(19.9gsugars), 0.4g salt,

4.6g fibre