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Sali murghi

Saag paneer

Jaggery is unrefined cane sugar and has a distinctive flavour that adds a caramel richness to Indian dishes. If you can’t get hold of any, use soft brown sugar instead.

Use either fresh, mature spinach or frozen spinach for this dish. The young baby leaves don’t pack the flavour-punch needed to make this dish really delicious.

SERVES 6-8 PREP 20mins COOK 55 mins EASY ❄

SERVES 6 PREP 10 mins COOK 20 mins EASY V

21/2 tbsp ghee or vegetable oil 8 chicken thighs 1 cinnamon stick 5 green cardamom pods, bashed, seeds removed 1 tsp cumin seeds 2 onions, finely chopped 2 green chillies, roughly chopped 3 garlic cloves, roughly chopped 5cm piece ginger, roughly chopped 1 tsp each ground coriander, garam marsala, Kashmiri chilli powder 1 /2 tsp turmeric

2 tbsp ghee 1 tsp turmeric 1 tsp Kashmiri chilli powder 450g paneer, cut into 3cm cubes 500g spinach, mature fresh or frozen

3 medium tomatoes, around 300g, finely chopped (or blitzed) 2 tbsp white wine vinegar 2 tsp jaggery (or soft brown sugar) 150g dried apricots (use the soft, ready-to-eat type) 1 /2 small pack coriander, chopped Sali (optional) 1 large potato, peeled and sliced into matchsticks (see tip) vegtable oil, for shallow frying

1 Melt 1 tbsp of the ghee in the pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the frying pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant, around 5 mins. Stir in the onions in along with a big pinch of salt and fry for 5 mins until browning in places. 2 Blitz the the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes. 3 Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces. 4 Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it’s a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top. GOOD TO KNOW 2 of 5-a-day • gluten free PER SERVING (6) 385 kcals • fat 23g • saturates 8g • carbs 18g • sugars 16g • fibre 5g • protein 24g • salt 0.3g


Using a julienne peeler to make the potato matchsticks saves a lot of time and effort

1 large onion, finely chopped 3 garlic cloves thumb-sized piece of ginger 1 green chilli, roughly chopped, (include seeds for extra spice) 1 tsp garam masala 1 /2 lemon, juiced, to serve

1 Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop. 2 Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins. 3 Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve. GOOD TO KNOW calcium • folate • gluten free PER SERVING 326 kcals • fat 24g • saturates 15g • carbs 4g • sugars 3g • fibre 2g • protein 22g • salt 0.2g

Mango Lassi Honey mangoes (also known as champagne or Ataulfo) are ideal for this. They’re sweeter, more flavoursome and less fibrous than other varieties. SERVES 6 PREP 10 mins NO COOK EASY V

3-4 ripe mangoes (honey mangoes if possible) 500g natural yogurt

2 tsp ground cardamom 1 tbsp honey 2 limes, juiced, to taste

1 Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, then pour into glasses with some ice cubes and serve. GOOD TO KNOW low cal • vit c • 1 of 5-a-day • good for you • gluten free PER SERVING 131 kcals • fat 3g • saturates 2g • carbs 20g • sugars 20g • fibre 1g • protein 5g • salt 0.2g

step it up

Use frozen mango pieces instead of the ice

June 2018 BBC Good Food Middle East 39

Profile for BBC Good Food Middle East

BBC Good Food ME - 2018 June