It was one of those days. I cooked prawns then liver for me and hubby then the guilt got me so I cooked paneer for my youngest. Paneer, peas and spinach with OmeMade Balti Curry Masala!
Unfortunately I forgot to take pics half way through cooking! My apologies for that but hope the missing visuals won’t stop anyone from trying this recipe!
So another blend from OmeMade. It made a spectacular curry. I added a little madras curry powder as I knew my youngest would find star anise/fennel a little overpowering but that said the resulting dish was superb!
It’s a mild balti mix, very aromatic but on the whole a mellow sweet fragrant spice mix.
It’s heady with fennel and star anise which are very prominent. I thought it would go well with the creamy paneer and it did. The heat is to your preference and can be added which makes the blend suitable for everyone.
I used this Balti Masala for another recipe too which I will post link to in good time…that was super amazing!
I used just a block of paneer, a small red pepper and handful of peas. It was a last minute curry but went down real good!
You can buy the Balti Masala and many more spices and sauces available from the online shop…
There is so much more to try and recipes on the website found below.
All a worth trying!
1 tbsp dried methi
Quarter cup oil
1 block paneer cut into 1 inch cubes
Half red pepper sliced
1 tsp chilli powder
2 tsp of OmeMade Balti Masal
1 tsp kashmiri chilli powder
Half tsp turmeric
1 tsp Madras curry powder powder
Salt to taste, I added 1 tsp
Handful frozen peas
2 tomatoes chopped
1 tsp Sugar
1 onion minced
2 green chillies chopped
3 garlic cloves sliced
Half tsp cumin seeds
1 bay leaf
1 blade mace
Cut paneer into 1 inch cubes
Add drizzle of oil in bowl
Add dried methi leaves and pinch salt
Add paneer and combine. Keep aside.
Heat oil in non stick pan
Gently add and fry the marinaded paneer untill little golden in colour then set aside.
In the same oil add bayleaves, cloves, mace and peppercorns.
When aromatic and a little darker add the chillies, garlic, salt, sugar then onions and fry till golden.
Add quarter cup of water, cover and cook on medium flame untill the water has evaporated.
Next add the tomatoes and cover cooking till tomatoes have become mushy and any juices are almost dried.
Add the spices. Cook on low till oil splits.
Cook the spices repeatedly with splashes of water untill the oil separates for good 5 mins.
Now add quarter cup yogurt. Stir in and cook for another good 5 mins on low covered until oil floats to the top and separates at sides. Stir frequently as this will speed the process.
Add the paneer and gently cook covered for few minutes. Add red peppers, peas and continue to cook for another 5 minutes on low heat.
Lastly add quarter cup water bring to boil reduce heat and cook covered. Stir intermittently. Just as water dries up add spinach and cook uncovered until you have lush thick sauce. If you make a well in the middle there should be no liquid running into it but oil. That’s the sign it’s done. If you see liquid running in, continue to cook the water out.
Switch off heat, let it stand for short while then serve.
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