READY IN: 35 MINUTES
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
PANEER AND MUSHROOM SAAGWALA
2 tablespoons Indian spice mix
200g paneer, diced 1cm
1 onion, sliced
300g very finely chopped baby spinach leaves
1 cup cream
3 cloves garlic, minced
3cm piece ginger, finely grated
200g button mushrooms, thinly sliced
¼ cup vegetable stock
2 tablespoons tomato paste
juice of ½ lemon
1 Lebanese cucumber
1 large carrot, peeled and grated
¾ cup natural unsweetened yoghurt
juice of ½ lemon
¼ cup chopped mint leaves
steamed basmati rice
¼ cup chopped mint and coriander leaves
½ cup toasted sliced almonds*
1 Start by cooking the rice to go with the meal. While rice is cooking, make curry. In a medium bowl add 1 ¼ teaspoons Indian spice mix (reserve the remainder) and paneer cubes. Throw to coat in spices and season with salt. Heat a drizzle of oil in a large fry-pan on medium heat. Cook paneer for 3–4 minutes, until golden brown, shaking the pan frequently so it cooks evenly. Remove from pan and set aside.
2 Reduce heat to low to medium, add onion, a little extra oil and 2 tablespoons of water to the pan. Cook for about 8 minutes until golden brown. If onion is catching and burning on the bottom of the pan, add 1–2 tablespoons more water and stir to lift it. In a medium bowl, mix spinach and cream together. If you have a stick blender, purée spinach and cream until smooth.
3 Add another drizzle of oil to pan, along with garlic, ginger and remaining spice mix. Cook for 1–2 minutes until fragrant.
4 Add mushrooms and stock, cook for a further 2 minutes or until soft. Stir in tomat paste and spinach mixture and simmer for 5 minutes until sauce has thickened slightly. Return paneer to pan and squeeze in lemon juice. Stir to combine and season to taste with salt and pepper.
5 While curry is cooking, grate cucumber into a clean tea towel and squeeze out excess moisture. Mix with carrot, yoghurt, lemon juice and mint in a medium bowl. Season to taste with salt and pepper.
TO SERVE divide rice, curry and raita between plates. Garnish with mint, coriander and almonds.
Toast sliced almonds in a small, dry fry-pan on medium heat for 1–2 minutes until golden, moving pan frequently to avoid burning.