The Times Magazine - UK (2022-02-19)

34 The Times Magazine

1. SPINACH AND PANEER CURRY

Serves 4

This is one of the milder Indian curries out
there. The gentle spicing from the garam
masala, cumin and turmeric plays well with
the delicate spinach without overwhelming
it. The pieces of paneer are like little creamy
sponges that absorb all those tasty flavours
in the sauce.

• 3 tbsp ghee or vegetable oil


• 1 large onion, finely chopped


• 2cm piece of fresh ginger,
  peeled and grated


• 2 garlic cloves, crushed


• 1 green chilli, finely chopped


• 400g paneer, cut into 2cm cubes


• 1 tsp garam masala


• 1 tsp ground turmeric


• 1 tsp cumin seeds


• 400g spinach, roughly chopped


• Sea salt and freshly ground black pepper

1. Heat 2 tbsp ghee or vegetable oil in a large,
   heavy-bottomed pan over a medium heat.
   Add the onion and fry for 5 minutes. Add the
   ginger, garlic and chilli and continue to fry for
   a further 5-7 minutes until everything is nicely
   caramelised. If it starts to look dry, add a little
   more ghee or oil.
   2. While the onion is cooking, heat the
   remaining 1 tbsp ghee or oil in a nonstick
   frying pan. Add the paneer and fry for
   7-8 minutes, turning the cubes regularly until
   all the sides are golden. Remove to a plate.
   3. When the onion is ready, add the spices
   and fry for 30 seconds, mixing well. Add the
   spinach to the onion along with 50ml water.
   Cook for 2 minutes until wilted.
   4. Stir in the paneer and cook for a further
   2 minutes until the paneer is heated through.
   Season to taste and serve with rice or naan.
   2. THAI RED CURRY
   Serves 4

You can swap the tofu for prawns, cod or

chicken. It’s so easy to make and freezes well.

• 150g jasmine rice, rinsed in
  cold running water


• 2 tbsp olive oil


• 1 onion, thinly sliced


• 1 small aubergine, cut into bite-sized chunks


• 3 garlic cloves, crushed


• 1 lemongrass stalk, bashed


• 6 tbsp Thai red curry paste


• 1 small courgette, cut into bite-sized chunks


• 1 red pepper, deseeded and
  cut into bite-sized chunks


• 250ml coconut milk
  
  
  • 1 tsp caster sugar
  
  
  • 100g green beans, trimmed and halved
  
  
  • 2 tsp fish sauce (optional)
  
  
  • 350g extra-firm tofu, cut into large cubes
  
  
  • A handful of coriander leaves
  
  
  • 1 lime, cut into wedges
  
  
  
  
  
  
  1. First, cook the rice. Bring a large saucepan
     of water to the boil, add the rice and stir.
     Simmer, uncovered, for 9-10 minutes or until
     the rice is tender. Drain and set aside.
  
  
  2. Once the rice is cooking, start the curry.
     Heat the oil in a heavy-bottomed saucepan or
     ovenproof casserole dish over a medium heat.
     Add the onion and aubergine and cook for
     2 minutes. Add the garlic, lemongrass and
     curry paste and fry for 1 minute until fragrant.
  
  
  3. Add the courgette and red pepper and stir
     through the coconut milk and sugar. Bring to
     a simmer and cook for 8 minutes.
  
  
  4. Add the green beans and cook for a further
     5 minutes. Add the fish sauce, if using, and tofu
     to heat through, then remove from the heat.
  
  
  5. Serve with the rice, a scattering of coriander
     leaves and wedges of lime.
  
  
  6. RISOTTO MILANESE
  
  
  
  

Serves 2

This is one of my favourite recipes. It’s such

an incredibly easy dish – buttery risotto rice

1 2

‘You can swap the tofu for prawns, cod or chicken. It’s such an easy dish to make’