Delicious UK - (08)August 2020

Rajmapaneer

SERVES4.HANDS-ONTIME10 MIN,

SIMMERING TIME 60 MIN

Thebeansinthiscurryadd

depthtothecreamypaneer,

makingita crowdpleaser.You

couldusedriedredkidney

beans,soakingthemovernight,

thenboilingthembefore

makingthecurry,buttinned

beansandtomatoesmake

everythingmuchquicker.This

dishisgreatservedwithrotis,

naan, rice or pilau rice.

MAKE

AHEAD

Thefinished,cooleddish

willkeepwellfor4-5days,

chilledinanairtight

container.Heatthroughandbubble

fora fewminutesbeforeserving.

KNOW-

HOW

Driedfenugreekleaves

havea pungentaromaand

abitterbutaddictive

flavour.BuythematlargeTesco

stores,theasiancookshop.co.ukand

Asiansupermarkets,wherethey

maybesoldaskasurimethi– oruse

a fewchoppedceleryleaves.

FOOD

TEAM’S

TIP

If,aftersimmeringinstep2,

thecurryisa littlethin,

simmerit withoutthelidon

foranother 10 minutesoruntil

thickened, then add the paneer.

• 2 tbspsunfloweroil


• 1 tspcuminseeds


• 2 onions,finelychopped


• 1cmpiecefresh ginger, peeled
  andgrated


• 400gtinchoppedtomatoes


• 1 tspchillipowder


• 1 tspgroundturmeric


• 1½tspgarammasala


• 2 tspgroundcoriander


• 1 tbspdriedfenugreekleaves
  (kasurimethi– see Know-how)


• 1 tspsugar


• 1 tspsalt


• 400gtinredkidney beans, rinsed
  anddrained


• 500mlboilingwater


• 225g paneer, diced

1 Heattheoilina panandaddthe

cumin seeds. Once they start to

sizzle,addtheonionsandcookon

a mediumheatfor 15 minutesor

untilgoldenbrown.Addtheginger,

cookfora minute,thenstirinthe

tomatoes.Coverandcookfor 15

minutesoruntilthemixtureissoft.

2 Removethelid.Addthespices,

sugarandsalt,thencookfora

minute.Stirinthebeansandthe

boilingwater,thencoveragainand

cookona low-mediumheatfor

30 minutesuntilthebeansarenice

andsoft.Finally,addthe paneer,

mixwellandserve.

PERSERVING392kcals,22.7gfat

(10.6gsaturated),18.9gprotein,

23.4gcarbs(12g sugars), 1.6g salt,

9. 4 g fibre

Courgettekoftacurry

SERVES 4. HANDS-ON TIME 40 MIN

Restassured,thesekoftas

aremuchhealthierthanthe

usualdeep-friedversion– and

eventhoughthey’recookedin

verylittleoiltheystilltaste

great.I lovethecombinationof

courgettesandgramflour,too.

Enjoythiscurrywithrice,or

makethekoftasontheirownto

serve as canapés or snacks.

MAKE

AHEAD

Thecurrywillkeepinan

airtightcontainerinthe

fridgefor4-5days.

KNOW-

HOW

Amchoorisa powdermade

fromdriedunripemangos

• it hasa citrusflavourand
  isusedtoaddsournesstorecipes
  withoutaddingmoisture.Buyit at
  largersupermarkets,Asian
  supermarkets,theasiancookshop.
  co.uk or Ocado.

FORTHECURRY

• 1 tbspsunfloweroil


• 2 onions,roughlychopped


• 1 greenchilli,roughlychopped


• 2 garliccloves,roughlychopped


• 1cmpiecefreshginger,peeled
  androughlychopped


• 2 tomatoes,roughlychopped


• 2 tbsptomato purée


• ½tspsalt


• ½ tsp sugar (any will do)
  
  
  • ½tspchillipowder
  
  
  • ½tspgarammasala
  
  
  • ½tspgroundturmeric
  
  
  • 1 tspdriedfenugreekleaves
    (kasurimethi– seeKnow-how in
    therajmapaneerrecipe)
  
  
  • 1 tbsp double cream
  
  
  
  

FORTHEKOFTAS

• 2 smallcourgettes (about 350g
  totalweight)


• 50ggramflour(chickpea flour,
  alsoknownas besan)


• ½tspsalt


• ½tspchillipowder


• ½tspamchoor(driedmango
  powder– seeKnow-how)


• Sunflower oil for frying

1 Startwiththecurry.Heattheoilin

a panandcooktheonionsfor10-12

minutesona low-mediumheatuntil

deepgoldenbrown.Addthegreen

chilli,garlicandginger, then cook

foranotherminute.

2 Addthetomatoesandtomato

purée,thencoverandcookfor

10 minutesona lowheat.Allowthe

mixturetocoolslightly,thenwhizz

it ina blender.Returnit tothesame

pan,thenadd250mlwater,thesalt,

sugarandallthespices. Cover and

cookfor5 minutes.

3 Meanwhile,makethekoftas.

Gratethecourgettesand,using

yourhands,squeezeouttheexcess

liquid(discard).Putthegrated

courgettesina bowlwiththegram

flour,salt,chillipowderand

amchoor,thenmixwell– the

mixturewillbinditselfasyoustir.

4 Heata fryingpanorsautépan

andadda splashofoil.Shapethe

koftamixtureinto8 balls,then

lightlypressthemintopatties.Fry

slowly,inbatches,ona lowheatfor

5 minutesoneachsideuntilgolden

andcookedthrough– don’ttryto

usea highheatasthey’llquickly

burn.Ripplethecreamthrough

thecurry,thenpourit intoserving

bowlsandplacethecookedkoftas

ontop.Servewithsteamedrice.

PERSERVING181kcals,8.8gfat

(2.1gsaturated),5.8gprotein,

17.2gcarbs(8.9g sugars), 1.3g salt,

4.9g fibre

ABOUTTHEBOOK

Theserecipesare

fromChetna’s

HealthyIndian:

Vegetarianby

ChetnaMakan

(MitchellBeazley

£20)Youcanorder

thehardback

onlinefromgood

retailers.

44 deliciousmagazine.co.uk