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Spicy Paneer Sambhal with Cashews & ginger pickle

Paneer sambhal
Anita Chipalkatty

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.
2 from 1 vote
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Main Course
Cuisine Asian, Indian
Servings 4

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.
Keyword Curry, Dhal, Paneer, Tofu, Vegan, Vegetarian

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