Muttar Paneer Nigella Lawson Recipes

Steps:

• Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
• Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
• Pour all but about 2 tablespoons of the oil out of the pan.
• Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
• Fry gently for about 5 minutes with a sprinkling of salt.
• Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
• Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
• Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
• You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
• In which case, take off the foil and add the paneer cubes to warm them through before serving.

Steps:

• Preheat oven to 450 degrees F.
• Put the scallions and chile slices into a bowl.
• Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt.
• Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.
• Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita.

Steps:

• Heat the oil in a frying pan over high heat until it's shimmering hot. Add the paneer, then turn the heat down a little. Fry until it starts to brown at the edges, then turn it over and brown on each side - the paneer will brown faster than you think, so don't walk away. Remove the paneer from the pan and drain on kitchen paper.
• Put the ginger, cumin, turmeric, ground coriander and chilli in the pan, and fry everything for 1 min. Add the tomatoes, mashing them with the back of a spoon and simmer everything for 5 mins until the sauce smells fragrant. Add a splash of water if it's too thick. Season well. Add the peas and simmer for a further 2 mins, then stir in the paneer and sprinkle over the garam masala. Divide between two bowls, top with coriander leaves and serve with naan bread, roti or rice.