Serves 2 – 4
2 tbsp of oil
1 onion, chopped
2 cloves of garlic, chopped
1 inch piece of ginger, chopped
1 tsp cumin seeds
2 tsp garam masala
½ tsp turmeric
1 large tomato, chopped
1 bag of fresh spinach or equivalent of frozen spinach
50 ml soya cream
1 portion of soya paneer
Chop the paneer into chunks and gently fry in oil if desired. Set aside.
Place the oil and the cumin seeds into a pan and stir for a few moments, then add the onion and cook until translucent.
Stir in the ginger, garlic, garam masala, turmeric and tomato and cook for several minutes.
Add the spinach and cover for a few minutes. Stir in the cream and paneer and gently simmer on the lowest heat for a few minutes more.
Season to taste and serve.
1 cup basmati rice
1 onion, sliced
1 inch of ginger
2 garlic cloves chopped
1 green chili, chopped
0.5 cup peas
6 curry leaves
4 cardamoms pods
1 cinnamon stick
1 strand of mace
0.5 tsp cumin seeds
1 cup coconut milk
0.75 cup of water
2 tbsp oil
Salt and pepper
Rinse rice and soak rice in water for 20 mins.
Place ginger, garlic and chilli in pestal and mortar and crush into a paste.
Pour the oil into a saucepan and add the cloves, cardamom, cinnamon, mace and cumin seeds. Saute until fragrant.
Add the onion and curry leaves, stir and cook until onions are translucent.
Mix in the paste and a cook for a couple of minutes.
Add the cashews and peas and stir.
Add the drained rice and mix in, then add the coconut milk and water. Season to taste and bring to the boil. Reduce heat and simmer until cooked through. Add a dash more water if necessary.
Serve with a garnish of coriander leaves and cashew nuts.