Indian cuisine has some wonderful vegetarian dishes.  This one is very similar to the oh so popular butter chicken but uses paneer, a pressed Indian cottage cheese, similar in texture to haloumi but perhaps a little more solid.  You could use tofu instead if you like but Paneers is quite easy to get.  I added eggplant to mine, but spinach or other vegetables could be used too.  In fact you could leave out the paneer and just use vegetables if you wanted.

This dish is also gluten free.

2 onions
1 teaspoon crushed garlic
1 teaspoon grated ginger
¼ cup raw cashew nuts soaked in ½ cup water
¼ cup tomato puree
1 cup cream (or alternatively evaporated milk)
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon GaramMarsala
½ teaspoon chilli powder
Ghee
300g Paneer
½ an eggplant

Peel and quarter the onions, place in a pot and cover with water.  Boil for 10 minutes then drain and puree.
Heat a tablespoon of ghee in a pan and add the onions.  Cook for 10 minutes until golden.  Add the garlic and ginger and cook for another couple of minutes.  Puree the cashew nuts and add to the onions along with spices and tomato paste.  Cook for another 5 or so minutes.  Meanwhile in a separate pan heat some more ghee and brown the chopped paneer and eggplant, you may need to do this in batches.
Add them to the onion spice mix along with the cream and bring to a simmer.  If too thick add a little water.
Check for seasoning and serve garnished with fresh coriander and some roasted cashews along with some Jasmine rice and naan bread.

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