Beef Suya

1 1/2 pounds boneless short ribs, sliced lengthwise into 1/4-inch-thick strips
1/4 cup peanut oil, plus more for grilling
2 tablespoons store-bought or homemade ground suya spice blend (see Note), plus more for serving
1 (2-inch) piece fresh ginger, grated
2 garlic cloves, grated
Kosher salt
2 medium plum tomatoes, sliced into 1/4-inch strips, seeds discarded
1 small red onion, peeled and thinly sliced into rings
1 lime (optional)
1/4 cup toasted peanuts, chopped

Lay several strips of meat on a piece of plastic wrap, leaving about 1/2 inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until 1/8-inch thick. Repeat this process until all the meat has been flattened. Set aside.

In a medium bowl, combine 1/4 cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.

Heat a gas grill or grill pan over medium-high, and brush with peanut oil.

Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.

Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.

Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.

Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.

Tip
To make suya spice blend, combine 1/4 cup dry roasted peanut powder, 1 tablespoon ground ginger, 2 teaspoons ground cayenne, 2 teaspoons hot paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Makes about 1/2 cup.

Burrata with Peaches and Tomatoes

1/3 cup balsamic vinegar
2 large tomatoes cut into pieces
2 large peaches cut into pieces
6 ounces burrata cheese cut into pieces
3 tablespoons freshly chopped basil

To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

Meanwhile, place the tomatoes and peaches on a platter or plate.

Top with burrata cheese chunks and basil.

Drizzle the balsamic reduction over the salad and serve.

Fried Green Tomatoes

1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne
2 eggs
1 cup buttermilk
2 cups corn meal
4 green tomatoes, cut into 1/4-inch slices
Oil, for frying
Buttermilk dressing, for serving

In a large plastic food-storage bag, mix together the flour, garlic powder, salt, black pepper, and cayenne. Place the green tomato slices in the bag and shake until well coated.

Beat together the eggs with the buttermilk until well combined. Place the cornmeal on a plate.

Dip the flour-coated green tomatoes into the egg mixture then lightly dredge in the cornmeal. Place the cornmeal-coated tomatoes on a large plate or sheet. Repeat until all are done.

In a large heavy skillet heat 1/2 inch of oil on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

Working in batches, slide the tomatoes into the hot oil and cook for 1 minute then turn and cook for another minute or until golden. Remove with a slotted spatula to drain on the paper-lined plate.

Lightly salt the fried green tomatoes, then serve warm with buttermilk dressing.

Tomato-Poached Fish With Chile Oil and Herbs

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, tender leaves and stems
1/2 cup mint, tender leaves and stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

Heat olive oil in a large skillet (use one with a lid) over medium-high heat.

Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so.

Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.

Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.

Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls).

Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic.

Top with cilantro and mint, and serve with limes for squeezing over the top.

Serve with tortillas, toast or rice, if you like.

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

3 to 4 Persian cucumbers (about 3/4 pound)
1/2 red onion, diced into 1/4-inch pieces
2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
1 teaspoon dried mint
2 to 3 medium tomatoes (about 1 pound)
1/4 cup freshly squeezed lime juice (from about 2 limes), plus more as needed
3 tablespoons extra-virgin olive oil
Fine sea salt and black

Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.

In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

Salpicón Taco

3 medium plum tomatoes, diced
3 medium radishes, finely diced
1/2 cup finely diced red onion
1/2 cup peeled, seeded, and diced cucumber
2 teaspoons fine sea salt, plus more to taste
2 medium habanero chiles, halved
3 tablespoons fresh orange juice
3 tablespoons fresh lime juice
1 pound 3/4-inch-cubed cooked skirt steak, flank steak, or pork shoulder
2 tablespoons chopped fresh cilantro
1 medium avocado, diced
8 (6-inch) white corn tortillas, warmed

Stir together tomatoes, radishes, onion, cucumber, and salt in a medium bowl; let stand until juicy, about 5 minutes. Stir in chiles, orange juice, and lime juice. Stir in meat and cilantro. Gently fold in avocado. Add salt to taste. Serve with corn tortillas.

Sweet and Sour Beets

2 – 3 large beets, peeled and sliced
1/2 cup orange juice
2 cloves minced garlic
3 tbs Smoked Maple Syrup plus more to drizzle
2 tbs cider vinegar
1 whole star anise
Salt and pepper
1 tb butter
2 tbs chopped chives

Put the peeled, sliced beets in a wide, shallow pan and add the orange juice, garlic, maple syrup, vinegar, star anise and sprinkling of salt and pepper.

Turn on high to bring to a boil then lower to simmer and cover. Let the beets braise for 10 minutes or until tender, turning every so often to coat with the liquid.

When they are done, use a slotted spoon to transfer them to a serving plate. Add a pat of butter to the remaining sauce, simmer until thickened and season to taste. Pour the sauce over the beets, sprinkle with the chives and then drizzle with a little extra Smoked maple if desired.

Sesame Noodles

1/2 cup peanut butter, smooth or chunky
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp chopped, fresh ginger
1 garlic clove, minced
2 Tbsp red wine vinegar
1 – 2 Tbsp Asian sesame oil
2 tsp Makrut Lime-Leaf Infused or Sugarmaker’s Cut Maple Syrup
1 tsp dried hot red pepper flakes
3/4 lb spaghetti
3/4 lb asparagus, trimmed and cut into 2” pieces
3 scallions, chopped
2 Tbsp sesame seeds

Put the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and maple syrup in a blender and pulse until blended.

Boil a pot of water and cook the spaghetti until just al dente. Drain, and run under cold water to stop the cooking then combine with the sesame sauce.

In a smaller pot, blanche the asparagus by cooking in boiling water for two minutes then removing them to a bowl of ice water. Drain and add to pasta.

To serve, put room-temperature noodles and asparagus in a bowl and top with scallions and extra sesame seeds. Serve extra soy sauce on the side to taste.

*Adapted from a recipe for Peanut Sesame Noodles, Gourmet, June 2002

Shrimp, Snow Pea and Grapefruit Salad with Smoked Maple Vinaigrette

1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper
Mesclun lettuce mix for 4
12 medium shrimp, cooked and peeled
1 grapefruit, peeled and cut into small segments
Toasted cashews
10 uncooked snow peas, rinsed and sliced

Make the vinaigrette by placing the mustard, maple syrup, vinegar and olive oil in a small bowl and whisking vigorously.

Put the mesclun greens and sliced snow peas in a bowl and toss with the vinaigrette, making sure to coat evenly. Taste for seasoning and add salt and fresh ground pepper accordingly.

Place dressed greens on four individual plates then top with three shrimp each and a few segments of grapefruit. Sprinkle some cashews on each salad and serve.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Fried Brussels Sprouts with Maple-Cider Glaze

3/4 cup Run Amok Sugarmaker’s Cut pure maple syrup
1/2 cup apple cider vinegar
1/2 cup fresh apple cider
pinch kosher salt
1 lb Brussels’ Sprouts
Vegetable oil for frying

Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside.

De-stem Brussels and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them.

Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.

Grilled Flank Steak Carne Asada

1/2 cup chopped fresh cilantro leaves
1/3 cup olive oil
1/4 cup reduced sodium soy sauce
Juice of 1 orange
Juice of 1 lime
4 cloves garlic, minced
1 jalapeno, seeded and diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds flank steak

In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.

In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.

Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.

Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.

Thinly slice steak against the grain and serve with reserved 1/2 cup cilantro mixture.

Shrimp and Dragon Fruit Salad (with Variations)

1 dragon fruit, any varieties will work
8 Large shrimp unpeeled, deveined
3 cups Spring salad mix

Sesame plum dressing:
3 Tbsp plum sauce
2 tsp apple cider vinegar or rice vinegar
1 Tbsp honey
1 tsp water
Fresh herbs and aromatics:
Small bunch of fresh cilantro leaves roughly chopped
1/4 red onions peeled and thinly sliced

Toppings:
1 Tbsp sesame seeds
1/4 cup roasted peanuts

Cut the dragon fruit in half and then peel the skin off and cut the flesh into large cubes. Set aside and let them chill in the refrigerator while you prepare other things.

Prepare the dressing by mixing all the ingredients in a bowl and set aside.

Steam the shrimp with the shells on, on high heat for 2 minutes or until they are cooked through.

Peel off the skin after they have cooled down a little bit. Steaming the shrimp with the shells on is to prevent the shrimp from curling. It’s really just for presentation and makes the shrimp looks bigger.

Assembling the salad:
Place the salad greens in a large mixing bowl.

Add sliced red onions.

Add freshly chopped cilantro leaves.

Add the cooked shrimp.

Add dragon fruit pieces.

Pour on the dressing when you are ready to serve the salad

Sprinkle on some sesame seeds.

Add some roasted peanuts.

Give the salad a gentle toss to mix everything.

Serve immediately.

Notes: This salad is highly customizable. You can change up the dressing, the toppings, the type of greens and veggies you want on the salad, the protein. Here are some suggestions:

Protein: Leftover chicken meat, pan-fried tofu, tempeh, chickpeas, seared scallop, seared ahi tuna.
Topping: Avocado cubes, tortilla strips, crispy chow mein noodle strips, wonton strips.
Dressing: Any vinaigrette dressing, sweet balsamic vinegar.

Chingri Macher Malai (Bengali Shrimp Curry)

12-15 large prawns shelled and deveined with the tails left on
1/2 tsp turmeric powder
Pinch of salt
4 tbsp mustard oil or vegetable oil
4 green cardamom pods
3 cloves
2 bay leaves
1 small onion roughly chopped
1 inch piece of ginger roughly chopped
2 cloves of garlic roughly chopped
2 green chillies
50 gms freshly grated coconut
1/4 tsp kashmiri chilli powder
100 mls coconut milk
100 mls water
1/2 tsp sugar
Salt to taste
Coriander roughly chopped for garnish

Add the prawns to a bowl and mix in the turmeric and salt well. Set aside while you get the curry ready. In a blender add the onion, ginger, garlic, green chillies and grated coconut. Add a splash of water and blend to a smooth thick paste. Set the paste aside

In a frying pan add 2 tbsp of the oil and fry the prawns for a minute on each side. They will start to colour but don’t cook them all the way through. Drain on kitchen paper and set aside.

In a heavy bottomed sauce pan heat the remaining oil add the green cardamom, cloves and bay leaves; fry for 30 seconds. Now tip in the onion paste and fry on a medium heat for 5-7 mins stirring frequently making sure it doesn’t stick to the bottom of the pan. Add the chilli powder, sugar and salt. Stir for a further minute; add the coconut milk and water. Bring to a boil and simmer on a low heat. Add the prawns, simmer for 5 minutes. Garnish with fresh coriander and serve warm with boiled rice.

Chemeen Mulakittathu (Spicy Malabar Prawn Curry)

350 gms king prawns shelled and deveined
3 tbsp vegetable oil
2 tsp black mustard seeds
1/2 tsp fenugreek seeds
120 gms shallots thinly sliced
1 green chilli slit lengthwise
15 curry leaves
4 garlic cloves ground to a paste
1 tsp mild chilli powder or Kashmiri chilli powder
1 tsp turmeric powder
180 gm tomatoes finely chopped
150 mls water
4 tbsp tamarind paste
Pinch of sugar
Salt to taste
Slivers of ginger
Coriander for garnish

Heat the oil in a heavy bottom saucepan on a medium heat. Add the mustard seeds and let them splutter.

Now add the fenugreek seeds and the sliced shallots. Fry for a minute and add the green chilli along with half the curry leaves. Continue to fry for 8-10 minutes over a medium heat until the shallots begin to change colour to a light brown.

Add the garlic paste and stir for 30 seconds. Add the powdered spices and fry for a further 10 seconds making sure it doesn’t burn.

Add the tomatoes and continue to cook until they soften for 6 minutes. Mash with the back of the spoon and add water along with the tamarind paste. Season to taste. Lower the heat and bring to simmer for 2 minutes.

Add the prawns and cook over a low heat for 6-7 minutes with the lid on stirring half way through. Turn the heat off and add the ginger slivers along with the remaining curry leaves and coriander.

Mangalorean Prawn Sukke (Shrimp with Coconut and Tamarind

12-14 king prawns deveined, shelled with tails left on
1 tsp turmeric powder
Pinch of salt
3 tbsp vegetable oil
1 tsp mustard seeds
120gm white onions finely chopped
12 curry leaves
6 cloves of garlic roughly chopped
1 inch ginger roughly chopped
1/4 tsp mild chilli powder
2 heaped tsp tamarind paste
100 mls water
Salt to taste
Handful of coriander for garnish

For the coconut spice mix:
1 tsp cumin seeds
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
5 mild dried red chillies
120 gms grated coconut (fresh or frozen) or desiccated coconut

Add the prawns to a large bowl and sprinkle over the turmeric powder and pinch of salt. Mix well and set aside. Crush the garlic and ginger to a smooth paste in a grinder or pestle and mortar.

Heat a frying pan over a low flame. Add the all the ingredients of the spice paste except the coconut. Roast for 7-8 minutes stirring a few times while they release their aroma and change colour slightly. Turn the heat off and cool the spices.

Grind the spices in a spice grinder to a powder. Decant into a bowl. If the coconut has any moisture dab lightly with a kitchen towel. In the same grinder add the coconut and grind it roughly. Add the coconut to the spice powder and set aside.

In a large heavy bottom sauce pan heat the oil over a medium flame. Add the mustard seeds as they begin the splutter add the chopped onions. Fry for 14-15 minutes stirring well making sure they soften and go light brown in colour.

Add the curry leaves and now turning the heat to a low setting add the garlic and ginger paste. Fry for 2 minutes

Add the chilli powder, blended spice and coconut mix along with the tamarind paste. Stir for a few seconds and add the marinated prawns. Mix well and season to taste.

Add the water and simmer over a low heat for 5-6 minutes with the lid on until the prawns are cooked all the way through. Stir half way through cooking. Turn the heat off and garnish with fresh coriander. Serve with plain rice or pav/ bread roll and some raita.

Andhra Royala Vegundu (Andhra-Style Shrimp with Fennel and Tomato Sauce)

500 gms king prawns shelled and deveined
1/2 tsp turmeric powder
1/2 inch ginger roughly chopped
1 birds eye chilli

For the stir fry;
2 tbsp vegetable oil
1 tsp mustard seeds
180 gms shallots finely chopped
10 curry leaves
5 garlic cloves thinly sliced
1 tsp mild chilli powder
1/2 tsp turmeric powder
1 tsp coarsely ground fennel
90 gms tomato finely chopped
Salt to taste
Coriander for garnish

In a blender add the ginger and green chilli with a splash of water and blend to a smooth paste. Add the prawns to a large mixing bowl along with the turmeric. Add the ginger chilli paste and marinate for 1 hour

Heat the oil in a kadhai or wok on a medium flame. Add the mustard seeds and as they splutter add the shallots. Fry the shallots for 10 minutes as they begin turn light brown in colour.

Now add the curry leaves and garlic and fry for 2 minutes stir well. Add the chilli powder, turmeric and fennel along with the chopped tomato. Fry for 1 minute over a medium heat

Now add the marinated prawns, season to taste and fry for a further 2 minutes stirring to make sure it does stick to the bottom. Continue to cook for 6 minutes with the lid on stirring halfway through.

Garnish with coriander and serve warm with rice or chapatti.

Chilli Paneer

200 gms Paneer/ Indian cottage cheese chopped into cubes
Oil for frying

for the batter;
2 tbsp rice flour
2 tbsp corn flour
1/2 tsp kashmiri chilli powder or mild paprika
1/2 tsp white pepper powder
1/2 tsp garlic paste
Salt to taste
2-3 tbsp water

for the sauce:
2 tbsp vegetable oil
2 tsp finely chopped garlic
1 tsp ginger finely chopped
80 gms red onion chopped into cubes
1 medium red or green pepper chopped into cubes
1 green chilli slit lengthwise (deseed if you wish)
1 1/2 tbsp chilli garlic sauce
1 tsp dark soy sauce or kecap manis
1 tsp sugar
Salt to taste
1 tbsp rice wine vinegar
Sliver of ginger and chilli for garnish

Heat couple of inches of oil in a wide sauce pan or a wok. Mix the water with all the batter ingredients in a bowl you want a sticky thick paste like consistency. Toss the paneer cubes in the bowl to coat the pieces evenly. Fry the paneer in the hot oil in batches for 20-30 seconds. They should have a light brown crisp coating on all sides. Drain the paneer on kitchen paper and set aside.

To make the sauce; heat the vegetable oil in a sauce pan on a medium heat. Add the garlic and chopped ginger. Fry for 20 seconds and add the red onions. Sauté the onions for a further minute until they soften and tip in the red peppers along with the slit chilli and fry for a couple of minutes.

Add the chilli garlic sauce and the dark soy & stir well. If the sauce is a little thick add a couple of tablespoons of water to thin it out slightly

Kashmiri Paneer Masala

350 gms Paneer diced in cubes
Mustard oil for shallow frying (or vegetable oil)
500 ml water
Pinch hing/ asafoetida
2 inch cinnamon stick
2 bay leaves
6 green cardamom
1/2 tsp shahi
3 tbsp tomato puree
1/2 tsp kashmiri chilli powder (or mild paprika)
1/2 tsp ginger powder
1 tsp fennel powder
2 tbsp greek yoghurt
Pinch of saffron
Pinch of garam masala powder
Salt to taste
Coriander for garnish

In a bowl add 500mls of warm water and set aside. In a frying pan heat oil and fry the cubes of paneer in batches until golden brown. The paneer might splutter slightly so make sure the heat is on medium. Drain on kitchen paper and add the fried paneer to the bowl of warm water. Let it soak while you make the curry. This helps the paneer to retain its moisture and stay soft.

Add 3 tablespoons of the oil to a heavy bottom sauce pan. Add asafoetida and let it sizzle for a few seconds. Now add cinnamon stick, bay leaves and green cardamom. Fry the spices for a minute as they begin to splutter and release their flavour into the oil. Add the shahi jeera and fry for 2-3 seconds.

On a low heat add the tomato puree. Stir well making sure it doesn’t stick to the bottom. Add the chilli, ginger and fennel powder. Stir and fry for 2 minutes as they blend with the paste. Add 350mls of the soaking paneer liquid and continue to cook on a medium heat. Bring to a boil and simmer for 5-7minutes without the lid. The curry should have a thick consistency if it is too thick add a little more of the soaking liquid.

Crush the saffron into the gravy and whisk in the yoghurt. Simmer for a further 8 minutes and now tip the paneer chunks into the pot. Stir gently making sure they don’t break. You don’t really need to cook the paneer but just make sure the gravy coats the pieces well. Season to taste.

Paneer Jalfrezi

230 gms paneer diced in cubes
3 tbsp vegetable oil
1 tsp cumin seeds
1 medium onion thinly sliced
2 garlic finely chopped
1 tsp kashmiri chilli powder (or mild paprika)
1 tsp coriander powder
Pinch turmeric powder
1 medium green pepper thinly sliced
1 small tomato sliced
Salt to taste
1 inch ginger slivers for garnish
1 tbsp lemon juice
Fresh coriander for garnish

Heavy oil in a heavy bottom sauce pan. Add cumin seeds and sizzle for 30 seconds. Add the onions and fry for 2-3minutes on medium heat. As they begin to soften add the garlic paste and fry for a few seconds. Add all the spice powders and stir for a further minute. If the spices stick to the base of the pan add a splash of water.

Now add the peppers and mix with all the spices for 4-5 minutes. Add the tomatoes at this stage and cook until slightly softened. Now add the paneer cubes and stir well to coat with all the spices. Cook for a couple of minutes, season to taste. Add the ginger, lemon juice & garnish with fresh coriander. Serve warm with naan or chapatti.