Paneer tikka masala

Paneer tikka masala is a popular Indian dish – a vegetarian version of chicken tikka masala.

The paneer is marinated in spices, then grilled + added to a delicious, spicy tomato curry/gravy. And, don’t worry, there is plenty of this deliciousness to be mopped up with rice or flat bread.

I like to cook my curry (masala) ahead of time so the flavours well + true mingle … then grill and add the marinated paneer, just before I’m ready to serve.

This is my take, it is certainly not traditional with the use of coconut yoghurt/coconut cream instead of cow’s milk varieties … plus, the addition of broccolini + micro herbs … but, I do love me some greens in my meals.

If you don’t have access to micro herbs (don’t stress – they’re not crucial to the dish … I just have them growing at home + love the freshness they add to the rich gravy). You could also add spinach if you don’t have/like broccolini).

Also, adjust the heat with the chilli/ and or flakes. Don’t add if you are sensitive to spiciness! Dial it up if you love it HOT.

Paneer
200g paneer
1 tsp ground coriander
½ tsp garam masala
½ tsp paprika
chilli flakes (to taste)
pinch sea salt
2 tbsp coconut yogurt

Curry (masala)
1 tbsp ghee
1 teaspoon cumin seeds
1/2 large brown onion finely chopped
3 garlic finely chopped
1 tsp ginger finely chopped
400g organic tomatoes
1/2 cup water
1/2 tbsp curry powder
1/2 tsp turmeric
pinch black pepper
1/2 tsp coconut sugar
200ml coconut cream
bunch fresh coriander leaves
broccolini cut into small but sized portions
fresh micro herbs
fresh chopped chilli

Paneer
Cut the paneer into 1cm cubes + add to a small mixing bowl. Add the ground coriander, garam masala, paprika, chilli flakes + sea salt.
Add the yogurt and mix until all the paneer pieces are well coated.

Cover + pop in the fridge until needed (when the curry sauce is ready).

Curry (masala)
Heat 1 tbsp of ghee in a heavy based pan. Once hot, add cumin seeds. When the seeds begin to pop, add onions, garlic + ginger. Fry until onions are translucent.

Add the tomatoes, water, curry powder, turmeric, black pepper + sugar. Stir.

Cook on a low heat for around 15 mins.

Once the mixture is cooked, turn off the heat + allow it to cool a little. Pour the mixture into a blender + puree.

Pour the pureed masala back into the pan. Add coconut cream + some coriander leaves. Stir well.

Add the broccolini pieces.

Cover and cook for 10 minutes on a low heat.

Whilst the curry is cooking, place the marinated paneer pieces under the grill on a medium temperature, flip – once each side is slightly browned.

Add the grilled paneer to the curry + let it simmer for another 5 minutes.

Switch off the heat. Serve immediately with fluffy rice + garnish with additional coriander leaves, micro herbs + fresh chilli.

Definitely have naan/flat bread on the side too!

All my love,

Kristy x

Gnocchi with burnt butter garlic (gf)

This is a basic gnocchi recipe, with an easy sauce. Over the next few weeks, I will share some other sauces/ways to transform these little fluffy potato pillows into delactable dishes. Next port of call, a gnocchi bake.

Once you’ve nailed the gnocchi itself, the imagination can run wild with flavour combos. They will be little sponges to whatever you work with + absorb all the deliciousness.

 

ingredients

800g red potatoes *unpeeled
180g gluten free plain flour
2 free range eggs
sea salt

1/2 cup organic butter
2 garlic clove minced
good handful baby spinach
1 tbsp pine nuts
1/2 tsp dried oregano
fresh chopped parsley
black pepper
parmesan grated *be generous

 

Scrub the potatoes + place whole in a large saucepan filled with cold water. Bring to the boil + then simmer until the potatoes are tender (I’d suggest checking at around 20 mins). Drain + peel. This is easiest whilst they are still hot. You can use a small sharp knife. Don’t burn your fingers!

Run the cooked potatoes through a potato ricer and into a large bowl. Leave to cool. I cook mine in the morning + leave until the evening to prepare.

Make a well in the center of the cooked potatoes. Break the eggs into a bowl + whisk them lightly with a fork. Pour eggs into the well of potatoes. Mix/incorporate using a spoon.

Add about 3/4 of the flour + mix. Bring it together with your hands. With the left over flour, dust your surface. Place your gnocchi mixture on top. Shape into a large log, incorporating a bit more of the flour on the surface. Don’t overwork your dough.

Separate the log into 6 even pieces + roll out into thin logs. Cut into 1cm gnocchi. Cover with a tea towel.

Add butter + garlic to a frypan. Cook over a medium heat until the butter is melted. Cook an additional 5 mins until butter is slightly browned. Stir occasionally. Add the spinach + pine nuts. Wilt the spinach through. Remove from the heat + stir in herbs/pepper.

Heat a saucepan of salted water on a low and steady boil. Drop in small batches of gnocchi and scoop up with a slotted spoon as soon as they float. They don’t take long! Maybe a minute or two. Don’t cook them all at once.

Place on warmed plates.

Drizzle the burnt butter sauce over the gnocchi + top with parmesan + additional parsley.

 

with love,

Kristy xx

Pumpkin, chickpea + tatsoi curry with stir fry asian greens

There are two components to this dish. Firstly, the curry itself … and then the stir fry asian greens which are cooked just prior to serving the meal.

With all slow cooker meals, they really cook themselves … so pop this on + forget about it until dinner time (but, do check on your pumpkin periodically + give it a stir). My slow cooker is very old school (it’s my nan’s from the 70’s), so I put this on at lunch time + by dinner, it is ready. The newer models tend to cook a lot quicker, so your’s might be ready much earlier. Check. You want your pumpkin tender, but not mash – throughout the curry.

If you don’t have tatsoi, you can substitute for kale or spinach. Same goes with the asian greens, use what ever you like … anything will taste great (bok choy, chinese cabbage etc). I have an assortment of greens in the garden right now + am loving doing my nightly shopping for dinner out back. Herbs included!

Do adjust the heat according to your taste. You can always start a little cautious with the chilli – then add more when serving.

 

ingredients

1 tbsp organic unrefined coconut oil
3 cloves garlic
1cm ginger grated
chilli flakes *to taste
1 brown onion finely diced
1 tsp mustard seeds
15 curry leaves
1 tsp turmeric
1 tbsp curry powder
black pepper
400g organic tomatoes
400g organic coconut cream
1/4 cup water
750g pumpkin diced into big chunks
400g chickpeas
good handful tatsoi leaves

sesame oil
3 kai lan *cut into quarters
2 pak choy * leave pieces whole
gluten free soy sauce

steamed basmati
fresh coriander leaves

 

Heat the coconut oil in a large frypan over a medium heat. Add garlic, ginger, chilli flakes + onion. Sauté until the onion is translucent.

Next, add mustard seeds, curry leaves, turmeric, curry powder + a pinch of black pepper, and continue to fry until fragrant.

Add the tomatoes, coconut cream + water. Gently stir until combined. Bring to the boil and then turn off the heat.

Turn your slow cooker onto a low setting. Add pumpkin, chickpeas + curry sauce.

Cook until the pumpkin is tender. Add the tatsoi leaves + wilt through.

 

STIR FRY ASIAN GREENS
Stir fry kai lan + pak choy #homegrown

 

In a wok, heat a little sesame oil. Add kai lan + pak choy. Stir fry over a medium to high heat. Add a good splash of soy sauce + cook until the veg is tender.

Serve steamed basmati rice in bowls, top with a portion of asian greens, followed by a generous spoonful of curry, lastly add fresh coriander leaves + extra chilli.


 

With love + in fabulous health,

Kristy x