A few weeks ago I was invited to the Mothers Day lunch with a twist hosted by Megan Deane of http://stuffedfeeling.co.za. Thank you Megan as you finally got me to share or should I say write down my recipe.Writing a recipe down is much harder than it actually seems.This vegetarian dish is a dish I adapted from one my mum taught me, I added fresh cream and ghee for that oh so yummy factor.In my home this dish is cooked for celebrations.
1 tin chopped tomato 400g paneer (indian cheese)
175ml fresh cream
4 onions sliced
1 teaspoon ginger and garlic mix 1 teaspoon jeera seeds
1 teaspoons mustard seeds
150ml hot water
Salt to taste
2 tablespoons masala
100g butter ghee
1 tablespoon oil
Coriander to garnish
1) Cut paneer into bite size pieces and pan fry with a little butter ghee and oil until golden on each side.
2) Remove from frying pan and set aside.
3) Fry 1 onion in the frying pan add a quarter teaspoon sugar to it until it’s golden brown. Take out and drain on kitchen towel; this will be used as a garnish.
4) In a flat pot put in your ghee and remaining oil and fry your onions on a low heat. Let them start to turn a light brown before adding the water. To that add the ginger and garlic, jeera, mustard seeds and masala. Let it all cook down and dry up before adding the tin of chopped tomato.Add a teaspoon of sugar to cut down acidity. Cook till it reduces about 15min.
5) Add the fried paneer pieces into the cooked mix and turn off the heat; add fresh cream and mix gently.
6) Before serving, chop up coriander and garnish and sprinkle fried onions over.
This dish is often served with a Savoury rice.Here is the recipe :
1 cup of cooked white rice
1/2 an onion finely chopped
1 cup of frozen mix veg
Salt and pepper to season
3 Tablespoons butter
Fry onions in butter until golden. Add frozen mix veg and let it cook until tender and season. Once tender, switch off and add to already cooked white rice. Mix well. Extra onions can be fried to garnish the rice.
Happy cooking !