CURRY PANEER RECIPES

1. Drizzle 1 tablespoon of olive oil into a large roasting tray, then sprinkle over a pinch of sea salt and black pepper, the turmeric and cumin seeds. Finely grate over the lemon zest and squeeze in the juice.
2. Peel and quarter one of the onions, then break into petals. Deseed and roughly tear the peppers into similar-sized chunks, then place it all into the roasting tray with the whole chillies.
3. Break the cauliflower into florets and cut the paneer into 2.5cm cubes, then add to the tray and toss everything together. Thread the ingredients onto skewers (soaked, if wooden), alternating them as you go.
4. Preheat the grill to full whack, then cook the skewers for 15 minutes, or until golden and gnarly, turning regularly.
5. Drizzle 1 tablespoon of groundnut oil into a large non-stick frying pan over a medium heat, pick in the curry leaves and fry until crispy, then remove to a plate, leaving the flavoured oil behind.
6. Peel and roughly chop the remaining onion, as well as the garlic and ginger. Place in the pan with the garam masala, paprika and almonds and cook for 5 minutes, or until softened. Tip into a blender with the tinned tomatoes and blitz to a smooth sauce.
7. Pour the sauce back into the pan, add the chickpeas, most of the coconut milk and the mango chutney, then season to perfection and simmer for 10 minutes, or until thickened.
8. Meanwhile, make the salad. Trim the carrots, cucumber and cabbages as necessary, then coarsely grate on a box grater. Peel and finely grate the ginger, then place it all on a platter, squeeze over the lime juice and pick over the coriander leaves.
9. To make the pancakes, combine the flour and 1 mug of water in a bowl with the mustard seeds. Grate in the creamed coconut and whisk well. Place a small non-stick frying pan on a medium heat, rub with a little groundnut oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat with the remaining batter.
10. Cut the paneer and veg from the skewers straight into the curry, simmer for a further 10 minutes, then drizzle over the remaining coconut milk and sprinkle with the crispy curry leaves. Toss the salad together, then bring everything to the table, and tuck in.

1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
3. Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
4. Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
5. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
6. Crush the cashew nuts and sprinkle over the top before serving. Yum.

1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
3. Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
4. Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
5. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
6. Crush the cashew nuts and sprinkle over the top before serving. Yum.

1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.

3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.

4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.

5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.

6. Add the paneer at the last moment and serve piping hot.

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