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Spicy Paneer Sambhal with Cashews & ginger pickle
Anita Chipalkatty
A delicious simple and hearty vegetarian curry. An ottolengi favourite which cries out for elegance, sophistication and deliciousness. Although a tofu recipe I adaptd to Paneer as its always there at home. The ginger pickle elevates the dish and a perfect acompaniment to rice dishes or even bread.
Ingredients
- 1 pack Paneer 350 gms or firm Tofu 1 X280 gms
- 2 cloves garlic cloves crushed
- 2 tbsp soy sauce dark soya
- 100 gms roasted salted cashew store bought will do
- 1 tbsp olive oil
- 300 ml sunflower oil frying
- salt to season
Ginger Pickle
- ½ inch ginger julienne
- 1 tsp lime juiced
- ½ tsp maple syrup honey will do too
- salt to season
sambhal
- 300 gms shallots i small white onion
- 5-6 cloves garlic cloves- chopped
- 25 gms fresh large red chillie deseed to remove heat
- 2-3 fresh lime leaves kafir leaves (makrut lime leaves) if you find it
- 2 star anise
- 1 bunch coriander leaves pick stalks and finely chop them
- 2 gms dry red chillie finely chopped or leave it whole
- 1 tsp carraway seeds
- ½ tsp tumeric
- 3-4 tsp tomato paste
- 2 tbsp maple syrup
- 150 ml water
Instructions
- This a three part dish, marinate, pickle and assemble
- first step is to marinate the Tofu, cut them into equal pieces 12 to be precise
- In a bowl add the lime juice, garlic, soy and drizzle them over on to the cut tofu making sure they are evenly coated- leave it to marinate for about 30 min while you prep the rest
- Ginger Pickle- easy add the juliened ginger and ingredients and keep it aside
- In a pan add the veg oil and on medium flame add the chopped onions, garlic, fresh red chillies, lime leaves and star anise and stalks of coriander for 15 min
- Drain the oil and keep the saute stuff aside, in the same oil, fry the tofu and put them back to the marinade of the tofu.
- Stir dried chillies, carrawy seed, tumeric, tomato paste and maple syrup and season it with salt along with tofu and the chopped onion and garlic sautes earlier
- Add the tofu back again and the reserved
- Garnish it with fresh coriander leaves and cashews and tuck in with hot rice/bread and a glass of wine.
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