VEGETABLE ROGAN JOSH RECIPES

Steps:

• 1. To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
  2. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.

Steps:

• 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.