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Tikka Masala

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Tikka Masala is a famous Indian dish usually served with chicken, but for a twist on this classic dish it can be adapted for vegetarians by using cheese.

Tikka Masala

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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 packet Paneer cheese eg. Clawson, boiled for 20 minutes and cut into 2cm cubes
  • 5 tbsp vegetable oil
  • 6 green cardamom pods
  • 1 ” cinnamon shard
  • 1 medium onion made into a paste
  • 3 garlic cloves peeled and made into a paste (Anjum uses a fine microplane grater)
  • 1¼ ”ginger peeled, made into a paste (Anjum uses a fine microplane grater)
  • 3 medium-large tomatoes pureed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1¼ tsp garam masala
  • Salt to taste
  • ¼-1/2 tsp red chilli powder or to taste
  • 6 tbsp double cream
  • 3 good tbsp butter
  • 15 cashew nuts blended with some water

Instructions
 

  • Blend the onion until smooth.
  • Boil paneer in plenty of water on a low flame for 20 minutes.
  • Heat the oil and 1 tbsp of the butter until hot, add the cardamom and cinnamon stick and follow, 10 seconds later with the onions. Cook on a moderate flame until the excess water has dried off and the onions have turned golden.
  • Add the ginger and garlic pastes and sauté, over a gentle flame, for 1 minute. Add the tomatoes, powdered spices and salt. Cook, over a moderate flame, for 20-25 minutes or until well reduced and you can see oil coming out of the sauce. Turn the heat up and fry this paste for a further 3-4 minutes. Add the paneer, butter and cream and 400ml water. Bring to a boil and simmer for another 5-7 minutes. You may want to add a little more water, depending on how thick you like your sauce. Taste and adjust seasoning and serve.

Notes

Garnish your tikka masala with a swirl of cream and a little fresh coriander.

Simon Rimmer’s Vegetable Curry

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This vegetarian curry is great with naan bread, chutney and steamed rice! Try Simon’s recipe when you’re tempted by a weekend takeaway but want something healthier.

Simon Rimmer’s Vegetable Curry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • 500 g 1lb 2oz sweet potato, peeled and cubed
  • 400 g 14oz courgettes, trimmed and cut into 2.5cm (1-inch)
  • Rounds salt and freshly ground black pepper
  • 2 red peppers deseeded and finely sliced good handful of baby spinach
  • Sauce
  • 1 tsp each of cumin coriander,
  • fennel and fenugreek seeds
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 2 garlic cloves crushed
  • 2 small red birds eye chillies
  • deseeded and finely chopped
  • 400 g can chopped tomatoes
  • 2.5 cm 1-inch piece fresh root
  • ginger peeled and grated
  • 1 tbsp turmeric
  • 2 cardamom pods crushed,
  • pods discarded
  • 250 ml 9fl oz vegetable stock

Instructions
 

  • For the sauce, gently toast the cumin, coriander, fennel and fenugreek seeds for 2 minutes in a dry pan, then grind them using a pestle and mortar.
  • Heat 1 tbsp of the oil in a large pan, add the onions and fry gently for 10 minutes until well coloured. Add the garlic and chilli.
  • Stir in the tomatoes, ginger, turmeric, cardamom seeds and toasted, ground spices.
  • Add the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes.
  • Tip the curry sauce into a food processor and blend until very smooth.
  • Boil or steam the sweet potato until tender.
  • Toss the courgettes in the remaining oil, then fry them for a few minutes on each side until lightly browned. Season well.
  • To serve, add all the veggies to the prepared sauce and warm through.
  • The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Notes

Serve with steamed rice, naan bread and any other bits you fancy, such as chutney and raita.