Have these Indian-style tofu steaks on the table in under 30 minutes!

My vegan take on “steak and chips”

These flavour-packed Lime Pickle Tofu Steaks couldn’t be easier. You need just eight ingredients and half an hour. Easy vegan dinner done and dusted!

How to make Tofu Steaks

The firm tofu block I use is usually rectangular in shape. I simply cut it into 1cm thick “steaks”.

If you want a more obvious steak shape, you can trim around the edges to round the corners off. I don’t bother because it means I can serve and eat everything without any waste.

How to make the lime pickle marinade

It’s no secret that the majority of the flavour in this recipe comes from the lime pickle. I use a good shop-bought version but you can use homemade if you prefer.

What’s in Lime Pickle?

Lime pickle is made with sour lime, mustard seeds, fenugreek seeds, chilli, oil and salt.

This Indian pickle packs a punch. It’s tangy, warming and deeply flavoursome. A little goes a long way.

In this marinade, I mix my favourite shop-bought lime pickle with both dairy-free yoghurt and chickpea flour to create a paste I can rub on to firm tofu.

Simply add all the ingredients to a bowl and beat. Brush or rub the tofu all over.

Do I have to marinate the tofu for long?

Absolutely not. This is a very forgiving recipe and lime pickle is potent stuff. The tofu steaks will still taste great even if you don’t marinate them. I give them about 10 minutes while I prepare the peppers and onions.

How to serve Lime Pickle Tofu Steaks

Serve these tofu steaks with the roasted peppers and spring onions, chips (French fries) and a simple salad.

What if I want to make this ahead/meal prep?

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies with cling film. Refrigerate and bake when you’re ready.

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Other recipes you might like

• Paneer Fajita Traybake (Vegetarian)
• Tofu Dopiaza (Vegan)
• Curry Puffs (Vegan)
• Seekh Kebab (Vegan)

Lime Pickle Tofu Steaks recipe

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Lime Pickle Tofu Steaks

Grilled tofu steaks with a hot and sour lime pickle coating. The ultimate vegan "steaks" for spice lovers. Have them on the table in under 30 minutes!

Course Main Course

Cuisine Indian

Keyword easy, lime, pickle, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Equipment

• Large baking tray
• Oven-safe wire rack

Ingredients

• 400 g firm tofu
• 85 g lime pickle I like Ashoka or Pataks
• 2 tbsp chickpea flour
• 2 tbsp dairy-free yoghurt I used soy
• 2 tbsp any cooking oil
• 2 peppers cut into wide strips
• 1 red onion finely sliced
• 5 spring onions cut into large pieces

To serve:

• Chips cooked
• Salad of your choice

Instructions

To prepare the tofu:

• Drain the water from the tofu. Press in a tofu press or between paper towels, place a chopping board on top and a few cans of beans to weigh it down for 20-30 minutes. This will remove excess water.
• Once pressed, slice the block of tofu in half to create your 'steaks'.

To make the lime pickle marinade:

• Place the dairy-free yoghurt in a bowl. Add lime pickle, chickpea flour and oil. Mix well.

To prepare the rest of the dish:

• Preheat the oven to 200°C/400°F.
• Rub the tofu steaks all over with the lime pickle marinade. There's no need to marinate but if you want to, you can let it marinate for 30 minutes or so.
• Tip the peppers and spring onions into any leftover marinade and mix to coat.
• Arrange the vegetables on a large baking tray in which an oven-safe wire rack fits. Place a wire rack on top and brush with a small amount of oil. Lay the tofu steaks on top. The wire rack will ensure everything cooks evenly. If you don't have a wire rack, just place the tofu steaks in the tray with the veggies around them. Flip the tofu half way through the cooking time for even browning.
• Bake it in the preheated oven for 20 minutes. There's no need to turn it since we've set it on a wire rack. Finally, give the tofu steaks a quick flash under the grill (broiler) for a chargrilled finish. About 2-3 minutes should do it.
• Serve hot with salad and chips.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies. Refrigerate and bake when you’re ready.

Leftovers

I like to make tofu ‘steak’ sandwiches with any leftovers for a new meal. Slice the reheated tofu into strips and arrange on crusty roll along with the veggies, a slick of mayo and some rocket or watercress.

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Masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev are all crowd-pleasing toppings. These snack-tastic fried spinach leaves get more addictive with every bite! If you’re a lover of crispy nachos, try this Indian-style chaat.

What is Palak Patta Chaat (Crispy Spinach Chaat)?

This recipe begins with spinach, lots of spinach. Each leaf is dipped in a batter of chickpea flour (besan), rice flour and spices before getting deep fried.

Once crispy all over, the spinach bhajiya (fritters) are spread out on a tray or plate.

Now for the fun part: A tumble of red onions and tomatoes. Then a smatter of various hot and sour chutneys made with fresh herbs, fruits and spices. Cold sweet and savoury yoghurt drizzle goes on top.

Finally, sev (chickpea flour noodles), fresh coriander leaves and optional chaat masala. This dish really is a celebration of spinach.

What else can I add to my Chaat?

If the aforementioned toppings aren’t enough to set your taste buds alight, you can also throw on some fresh pomegranate, mint leaves and fresh chillies. It really is a flavour free for all. Indeed, I’ve been known to scatter over some crushed potato chips.

How do you eat Chaat?

Depending on the style of chaat, you can either use your hands, a spoon or fork. Generally speaking, eating with your hands is commonplace but if the chaat is drenched in chutneys and yoghurt, grab yourself a spoon.

I’m actually a firm believer of going in face first. Just kidding. I like to use my hands, nachos style. I pick them up, scooping up as many toppings as you can, sort of like a spinach-leaf surf board riding some deliciously-gnarly waves.

How many different types of Chaat are there?

Hundreds. Chaat is one of those dishes that is has consistency as well as uniqueness. You can prepare Chaat from almost any base ingredient: Think crispy bhajia (fritters), vada, fried dough, dumplings, noodles, fruit and many more things. Each of Chaat is both unique, yet familiar all at once.

The familiarity of chaat comes from the toppings. Almost all will have some sort of yoghurt, chutney, onion and tomato combination (not the fruit ones). Sometimes a sprinkle of chaat masala if it’s available. If not chaat masala, a pinch of black salt (kala namak) and roasted cumin seed powder.

What are the different types of Chaat?

While practically anything can be a chaat, some of the most popular chaats of India are:

• Aloo Chaat (with fried potato cubes)
• Samosa Chaat (with erm… samosas)
• Papdi Chaat (with fried strips of shortcrust dough)
• Sev Puri Chaat (same as above but with fried chickpea flour noodles)
• Dahi Puri Chaat (mini pastry shells filled with boiled potatoes and lentils and lots of seasoned yohurt)
• Channa Chaat (with chickpeas)
• Kachori Chaat (similar to samosa chaat but with a stuffed shortcrust round. Fillings usually include, but aren’t limited to peas, daal and onions).
• Fruit Chaat (mixed fruit sprinkled with chaat masala and fresh herbs).

Essentials I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make Palak Patta Chaat (Crispy Spinach Chaat)

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Palak Patta Chaat (Spinach Leaf Chaat)

Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword bhajias, chaat, spinach, street food

Servings 4

Author Sanjana

Ingredients

For the crispy fried spinach:

• 180 g baby spinach leaves washed and dried
• 175 g chickpea flour (besan)
• 50 g rice flour
• 1 1/4 tsp dried garlic powder
• 1/4 tsp carom seeds (ajwain)
• 3/4 tsp salt
• 1/4 tsp turmeric
• 1/8 tsp asafoetida (hing – ensure it's a gluten free one if you have any allergies or intolerances)
• 2 tbsp chopped coriander leaves
• 2 tsp oil (I used sunflower)
• 2 tbsp lemon juice
• 300 ml ice cold water

For the masala yoghurt:

• 150 g unsweetened vegan yoghurt (I used soy)
• 1 tsp roasted cumin seeds coarsely ground
• 2 tsp sugar
• 1/2 tsp black salt (kala namak)

For the chaat toppers:

• 1 tomato finely diced
• 1 small red onion finely diced
• 2 tbsp sev
• 1/4 tsp chaat masala (optional)
• 1/4 tsp chilli powder or fresh green chillies (adjust according to your taste)
• Lemon wedges
• 2 tbsp green coriander and mint chutney recipe linked below
• 2 tbsp tamarind and date chutney recipe linked below
• 2 tbsp red chilli chutney recipe linked below
• 2 tbsp fresh coriander leaves
• 1L oil for deep frying (I used sunflower)

Instructions

For the masala yoghurt:

• Mix together all the ingredients and chill in the fridge until needed.

For the batter:

• Place the chickpea flour in a large bowl. Add the Kashmiri chilli powder, turmeric, asafoetida, dried garlic powder, salt, ajwain and rice flour. Stir to combine.
• Next, add the oil and lemon juice. Now gradually add the water, whisking all the time to ensure you work all the lumps out. It's good to add the water in stages for this reason. The final batter should be like a smooth dosa or crepe batter.

To fry the spinach:

• Heat the oil in a large pan suitable for deep frying, about 5cm deep. Bring the temperature to 200C/400F. It should be hot but not smoking.
• Dip a spinach leaf in the batter, gently shaking off any excess. Carefully place the spinach leaf in the hot oil. It may crackle and spit so be extra vigilant.
• Repeat more spinach leaves, taking care not to overcrowd the pan. I fried mine in batches of 6-7 at a time. Turn the spinach in the oil often using a perforated spoon or frying spider/skimmer. After around 2 minutes the spinach should be golden and crispy. Lift the spinach out of the oil using the perforated spoon.
• Place the spinach on a plate or tray lined with paper towels to absorb excess oil. If you want to keep them warm, you can transfer the fried spinach leaves to an un-lined tray and place them in a low oven while you fry the remaining spinach. This will help keep them crispy.

To build the chaat:

• Arrange the spinach leaves on a tray. I lined mine with baking parchment for easy clean up. Top with onions, tomatoes, chilled masala yoghurt, chutneys of your choice, sev, fresh coriander leaves, optional chaat masala and any other toppings you would like to add. Serve with fresh lemon wedges.

Video

Notes

• Serve immediately. This chaat doesn’t wait around for long so get stuck in.
• Not suitable for reheating or freezing.

Get my 3 epic chutney recipes

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

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If you like this, you’ll love my recipe for Maggi Noodles Chaat

And these Aloo Chaat Potato Skins

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The post Palak Patta Chaat (Crispy Spinach Chaat) appeared first on Sanjana.Feasts.

This Indian rice dish is simple, comforting and utterly delicious. If you’re looking for something a little more traditional, skip the paneer.

You’ll need 10 ingredients. The dish is gluten free, vegetarian and so easy to veganise. What’s not to love?

Wait, what’s the difference between Gujarati-Style Matar Bhaat and Pulao?

Think of it this way: Pulao is the Hindi word for a rice dish in which you sauté rice in fat with spices, then add vegetables (or any protein of your choice). You then cover it with water and a lid. Finally, cook it until all the ingredients are fragrant and tender.

Gujarati-Style Matar Bhaat adopts this very same process. You could say it’s a type of pulao — just one that has its’ own name, history and repertoire in Gujarati cuisine. It’s a Gujarati treasure. We eat it with Kadhi (buttermilk cooked with spices and gram flour) and not much else.

How to serve Matar-Bhaat

You can enjoy it the Gujarati way — drowned in Kadhi, with a side of Khichiya Papad and raw onions. Or serve it as part of a large, thali-style meal. It’s a wonderful alternative to Jeera Rice when peas are in season.

Do I have to add peas?

Yes. It’s not Matar Bhaat without the matar (peas). You can opt for raw or frozen peas. If tender fresh peas in their pods are available, use them. There’s nothing quite like Matar Bhaat made with peas and their pods.

Do I have to add potatoes and paneer?

Not at all. If you’d like something more traditional, leave the potatoes and paneer out and add in more peas. I usually serve my Matar Bhaat with Kadhi as a one-bowl dinner which is why I like to bulk it out with some extras. Feel free to add any vegetables or protein you like.

What other vegetables can I add to Matar Bhaat?

Cauliflower, mushrooms, onions, peppers, courgettes and carrots are all great vegetable-based add ins.

How can I make a vegan version of this Gujarati-Style Matar Bhaat?

Simply replace the paneer for firm tofu (press it to drain excess water and pan-fry first). In place of tofu, you can also add cashews or peanuts. Swap the ghee for oil or your favourite plant-based butter.

Why do you add so few spices?

So here’s the key difference between Gujarati-Style Matar Bhaat and your average Pulao. Gujarati-Style Matar Bhaat is very delicate in flavour. It’s designed to carry the flavours of the sharp and tangy Kadhi you ladle on top.

Steaming hot, the two dishes eaten together are harmoniously sour, sweet, spicy and comforting. You’ll notice the absence of ginger, garlic, onions and chilli in this recipe — that’s because those ingredients would typically be in the dish you pair with the Gujarati-Style Matar Bhaat.

Let the flavour of the peas, and the fragrance of the Basmati rice shine.

My essentials for this recipe

Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

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Gujarati-Style Matar Bhaat

My special version of Gujarati Matar Bhaat with super fluffy rice, fresh peas, potatoes and paneer. Serve it with Kadhi or as part of a larger thali-style meal. It's simple, comforting and utterly delicious. If you're looking for something a little more traditional, skip the paneer.

Course Side Dish

Cuisine Indian

Keyword gujarati, peas, pulao, rice

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Sanjana

Ingredients

• 225 g long-grain basmati rice
• 250 g young peas in their pods (or peas without the pods)
• 225 g paneer diced (2cm cubes)
• 125 g potatoes peeled and diced (2cm cubes)
• 50 g ghee
• 2 tsp cumin seeds
• 5 cm stick cassia bark (or cinnamon)
• 10 curry leaves
• 1 1/2 tsp salt
• 550 ml hot water

Instructions

• Place the rice in a bowl. Wash it in plenty of cold water by gently swishing it with your hand. Be careful not to break the grains. Tip the water away and repeat another 2-3 times. This will clean the rice and also remove any excess starch for fluffy, separate grains.
• After the last drain, fill the bowl of rice with water once more. Add enough so the water level is 5cm above the surface of the rice. Allow to soak for 30 minutes.
• While the rice is soaking, prepare the peas, potatoes and paneer.
• To prepare the peas, top and tail them, also removing the long, stringy membrane that runs down the length (on both sides). Pop the pods open and remove the peas inside. Snap the top and pull downwards to remove the tough membrane from inside the pods. Do this for both halves. The pods and peas are now ready to cook.
• Peel and dice the potatoes in 1-2cm cubes (according to your preference). Place in a bowl and cover with plenty of cold water. Make sure they're all fully submerged. This will prevent the potatoes oxidising and turning brown. You can keep the skins on if you like.
• If you're using shop-bought paneer, cut it into 1-2cm cubes (according to your preference) and place it in a bowl. Pour hot water directly over the paneer until it's fully submerged. This will soften the paneer up beautifully. Skip this step if you're using homemade paneer.
• After the paneer has soaked for 10 minutes, you can drain it well (along with the potatoes) and fry them in oil or ghee if you like. However, I prefer not to brown the paneer or potatoes in this recipe.
• Melt the ghee in a large non-stick pan that has a tight-fitting lid. Once melted, add the cumin seeds, cassia bark and curry leaves. Sauté over a medium-low heat for 2-3 minutes to infuse the ghee with the delicate aromas of the spices.
• Drain the soaked rice well and add it to the pan. Sauté over a medium-high heat for 3-4 minutes. Fold the rice using a large spatula to ensure the delicate grains do not break. Once the rice is coated in ghee and very lightly toasted, add the paneer, potatoes and peas.
• Very gently combine the rice, vegetables and paneer. Season with salt.
• Pour in 550ml boiling water and give everything a final mix. Bring to the boil.
• Cover the top of the pan with a piece of aluminium foil – it shouldn't be touching the rice. Place the pan lid on top of the foil and press it down to seal the pot completely.
• Leave the pan over a moderate heat and cook for 5 minutes exactly. Once 5 minutes has elapsed, switch the heat off and leave the pan as it is for 20 minutes. Don't uncover it, not even for a second.
• After 20 minutes, remove the lid and carefully remove the foil to allow the steam to escape. Place the heat back on high and cook for 3-4 minutes. This will crisp up the bottom beautifully.
• The final step is to give the rice a final toss and fluff up with a fork. You can check the potatoes are cooked through by piercing them with a fork. They should be tender.
• Serve immediately with Gujarati-style Kadhi or in place of jeera rice alongside your favourite curry or daal.

Video

Notes

• Pack leftovers away in an air-tight container. Store in the fridge for up to 48 hours. Reheat thoroughly before serving.

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If you like this, you’ll love my recipe for Ruffled Vegetable Biryani

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The post Gujarati-Style Matar Bhaat appeared first on Sanjana.Feasts.

Mogo (or muhogo as it’s called in Swahili) is a staple carb in Africa, as well as in parts of South America where it is known as yuca. Countless Indian restaurants all over the UK serve it up in various delicious ways.

Popular Mogo Dishes

• Chilli Mogo (Indo-Chinese style)
• Tandoori mogo
• Grilled mogo with chilli powder, lemon juice and salt (Mombasa Lighthouse style)
• Mogo Bhajiya
• Mogo Crisps (salted or with chilli and lemon)
• Pili-Pili Mogo

This Chilli-Garlic & Lime Mogo is my simple favourite

What I love about mogo is its earthy flavour, which truly comes to life when you steam or boil it. The aroma is so distinct, you’d know within a split second that someone is making bafelo mogo (steamed cassava in the Gujarati language). It reminds me both of the beautiful Mombasa sunshine and of eating as a family.

This chilli, garlic and lime version of mogo is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

How to make crispy mogo: full video

One of the most common questions around cooking mogo is how to achieve a crispy surface on the outside and perfect, fluffy middles. I have a few tricks up my sleeve for crispy mogo and they’re incredibly simple to do.

How to prepare mogo (cassava)

First, look for mogo with a firm surface and shiny skin. They shouldn’t be soft to the touch. Peel the skin off using a vegetable peeler and chop them as the recipe directs.

Remove any tough fibres you come across. These are easier to spot once the mogo has been cooked so look though the pieces both before and after you cook them.

How to cook mogo (cassava)

Steam the mogo to cook them in gentle moisture. Many people like to boil or pressure cook their mogo, which is fine if you have lots of experience and know exactly how long to cook them for.

However, I find steaming is the best way to cook the mogo as it allows you to retain full control over the texture. To test it, you simply need to lift the lid on the pan and insert a knife into the chips. If it pierces through without resistance, the mogo is ready.

Indeed, when you pressure cook or boil the mogo, it’s much easier to accidentally overcook it. Nobody likes mushy mogo.

How to make mogo from frozen

Follow the steps in my recipe exactly. The process is almost exactly the same as how you prepare fresh mogo, except the time it takes to cook is likely to be longer, since the frozen mogo is very cold. Typically, add 10 minutes onto the cook time but check it at the 25 minute mark to be sure.

Do I have to steam the mogo first?

Yes. You can steam, boil or pressure cook the mogo. My preferred method is to steam it. When you steam, the cassava lets less water in and is less likely to overcook or turn mushy. Having said this, many people do prefer to boil or pressure cook. Use whichever method you’re comfortable with.

How long to cook mogo?

• The mogo will take around 20 minutes to cook with a boil method.
• Mogo chips will cook in the pressure cooker in around 10 minutes.
• If you choose to steam the mogo, it will take approximately 20 minutes to cook through.

How to test if mogo is cooked

Does a sharp knife slide in to the thickest part of the chip without resistance? If it does, you’re good to go. If it doesn’t, cook the mogo chips a little longer. Of course, you could always just taste one to check!

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Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

Course Appetizer, Main Course, Side Dish

Cuisine African, Indian

Keyword cassava, east african asian, mogo, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Steaming basket or collapsible steamer
• Large pan with tight-fitting lid
• Sauté pan or frying pan

Ingredients

• 1 kg fresh or frozen mogo also known as cassava or yuca
• 75 g salted butter melted
• 2 tbsp sunflower oil
• 8 large cloves garlic crushed
• 4 hot chillies
• 2 tbsp cumin seeds
• 1 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1 lime, zest and juice
• 2 tbsp fresh coriander leaves to garnish
• Lime wedges to serve

Instructions

• Peel the cassava using a vegetable peeler. Chop it into bite-sized chips, about 4cm long and 2cm wide. Remove any tough fibres from inside as and when when you come across them.
• Fill a large pan with around 4cm water and bring to a boil. Place a steaming basket inside the pan and add the chopped mogo chips. Cover with a tight-fitting lid and cook over a medium-high heat for around 18-20 minutes, or until the mogo chips are tender. A knife should go through the chips with no resistance.
• Remove the mogo chips from the steaming basket. Allow them to cool for 10 minutes or so. At this point, you’ll notice more thick, string fibres and stalks that are attached to the mogo chips. Remove these as they are very unpleasant to eat.
• Once all the tough fibres have been removed and while the mogo chips are still very warm, toss them vigorously in a colander, bowl or steaming basket. This will knock the mogo chips about and rough up the surface – it's what will make the mogo chips crispy without having to deep fry them.
• Heat the oil and half of the butter in a large pan. Add the roughed up mogo chips and allow to sit, undisturbed for 2-3 minutes. This will help crispy up the bottom. With the help of a spatula, toss to coat every piece in the hot fat. Cook over a high heat until the mogo chips are golden and crispy all over.
• Push the mogo chips to the side of the pan so that there's a well in the centre. Add the remaining melted butter, along with the cumin seeds, garlic, chilli, turmeric, salt, lime zest, and lime juice. Turn the heat down and mix the aromatics together, keeping them in the centre of the pan, about 1-2 minutes until the garlic cooks out a little.
• Toss the mogo with the aromatics and allow to cook over a medium-low heat for 1-2 minutes.
• Garnish with fresh coriander leaves and serve hot, with extra lime wedges.

Video

Notes

• This dish can also be made using frozen mogo chips. Steam them in exactly the same way and remember to remove the tough fibres. If the pieces are large, cut them into bite-sized chips after they’ve been steamed and before you rough up the surfaces.
• Toss the mogo about and rough up the surface – it’s what will make the mogo chips crispy without having to deep fry them. This is a technique traditionally used for roast potatoes but it works perfectly for any starchy root veg or tuber.
• This mogo is best eaten as soon as it’s made. You can store leftovers in an airtight container in the fridge. Eat within 3 days. You can reheat them in a frying pan, in the microwave, oven or air fryer.
• I do not recommend freezing mogo once cooked as it will change the texture dramatically.

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The post Chilli-Garlic & Lime Mogo appeared first on Sanjana.Feasts.

The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours.

How to make amazing paneer tikka at home

I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition.

Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort.

Spoiler: there’s no grill or oven involved either.

What is paneer tikka?

Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper.

The loaded skewers are then grilled on a wire rack directly over the cooker to infuse deep, smoky flavours into the paneer and veg.

The ghee and oil combo in the marinade ensures the outside becomes freckled with the familiar scorch marks you’d expect from a restaurant or street-style tandoori dish.

How to serve Restaurant-Style Paneer Tikka

Serve it up with a pool of coriander and mint chutney, fresh salad leaves and lemon wedges. You can also toss in raw red onion slices and serve with butter naan or garlic naan for a true Punjabi-style feast.

A few tips before you make Restaurant-Style Paneer Tikka

1. Marinate!

Marinate the paneer, peppers and onions for a minimum of 30 minutes to give the ingredients time to get acquainted. If you have time, you can pop the paneer and veg in the tandoori marinade the night before. Be sure to keep it covered in the fridge.

2. Soak the paneer

Being your resident paneer fangirl, you’ll know I’m always going on about soaking shop-bought paneer for a fresh, homemade texture and taste. You can find out how I do this in the recipe below.

The basic idea is to rehydrate the paneer in boiling water to soften it up and give a brilliant-white colour that’s just like homemade. If you want to make your own paneer at home, you can find my recipe here: Homemade Paneer.

3. Crack a window open

Open all the windows in your house for good ventilation. The cooking process will create smoke which will need to escape. If you have an extractor fan, switch it on. It will make your house smell like a restaurant kitchen. Glorious!

4. Consider these alternative cooking options

If you don’t fancy cooking this over a flame, you can also place the skewers on a wire rack and cook them in an oven. Make sure it’s very hot. Traditional tandoors average 400°C heat so it needs to be hot! You can also place these on a griddle pan or on the barbecue.

5. Choose the right kind of skewers

I used flat metal skewers (be careful when turning as the handles can get really hot) but you can also use bamboo skewers. Be sure to soak them in cold water for an hour before you use them. This will stop them burning during the cooking process.

6. Kashmiri chilli powder is your friend

Most restaurants and street vendors add red food colour to their marinade for the iconic and eye-popping crimson colour. I’m no food snob and am not opposed to food colours in cooking but I just don’t find it necessary in this dish.

Kashmiri chilli powder will give you a gorgeous natural red colour with very little heat. If you can’t get hold of it, use equal parts smoky paprika and regular chilli powder in its place. I often use tomato paste for colour and tang which isn’t traditional but works a treat.

Can I veganise this Restaurant-Style Paneer Tikka?

If you’re looking for a vegan tandoori option, check out my Tandoori Tofu Tikka recipe. The marinade for that recipe packs a huge punch to really infuse the tofu with plenty of flavour.

If you prefer a milder tikka, you can easily veganize this recipe. Switch the paneer for tofu, tempeh or seitan, use all oil instead of ghee and sub in coconut yoghurt in both the tikka marinade and chutney recipes.

Watch a full step-by-step video for this Paneer Tikka recipe

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Paneer Tikka

Juicy chunks of Indian cottage cheese marinated in homemade tandoori paste and grilled until charred. Perfect with naan, roti or paratha.

Course Appetizer, Main Course

Cuisine Indian

Keyword cheese, kebab, north indian, paneer, skewer, tandoori, vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• 6 large metal kebab skewers (if using wooden skewers, soak in cold water for 1 hour prior to skewering the paneer)

Ingredients

For the paneer & marinade:

• 400 g paneer cut into large cubes (soak in hot water for 5 minutes and drain)
• 2 bell peppers cut into large squares
• 2 red onions quartered and separated into petals
• 75 g plain yoghurt
• 1/2 tsp ground black pepper
• 2 tsp lemon juice
• 1 tsp ground cumin seeds
• 1 tsp ground coriander seeds
• 2 cardamom pods (seeds ground)
• 1/4 tsp ground turmeric
• 1/4 tsp black salt
• 1/2 tsp garam masala
• 1/2 tsp kasoori methi (dried fenugreek leaves)
• 1 tsp Kashmiri red chilli powder
• 1 tsp smoked paprika (optional)
• 2 tbsp chickpea flour
• 2 large cloves garlic crushed
• 2 cm piece ginger grated
• 2 tbsp sunflower, vegetable, mustard or rapeseed oil

To serve:

• 1 tbsp melted ghee for brushing on the cooked tikka
• Sliced onions and tomatoes
• Fresh coriander leaves chopped

Instructions

• Roast the chickpea flour in a dry pan until lightly toasted. Set aside.
• Whisk together all the ingredients for the marinade, including the roasted chickpea flour and except the oil.
• Heat the oil over a high heat until smoking hot. Carefully whisk this into the marinade.
  Add the paneer, peppers and onions. Mix well to coat and set aside for 30 mins (or cover and refrigerate for up to 2 days).
• Preheat the oven to 200C/400F.
• Skewer the paneer, onions and peppers on the skewers, alternating in each ingredient.
• Set a metal wire rack on top of a baking tray and arrange the skewers on top. Bake for 10 minutes if proceeding to the next step, or 15 minutes if skipping the next step.
• Optional: Once out of the oven, hold each skewer over a direct flame on your hob burner roll char the outside. Be careful not to burn yourself and open a window before you start.
• Brush the paneer tikka pieces with melted ghee and serve immediately with all the accompaniments.

Notes

This paneer tikka is excellent with naan, roti or a simple salad.

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If you like this, you’ll love my recipe for Shahi Paneer

More Chutney Recipes to pair with this Tandoori Paneer Tikka recipe

Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

Check out this recipe

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

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What is Kheer?

A bowl of kheer is like a comfort blanket for any Indian. Hot or cold, the spice-speckled milky rice is thinner and more flavoursome than the mass of bland rice pudding that enriches memories of school dinners.

Growing up, my mother would take Kheer to the temple as offerings at Diwali. After it was blessed, it would be distributed to people to eat. I don’t know whether it was because of the blessings or because we had to wait so long that made it taste more delicious. I’m leaning towards the latter.

What kind of rice should I use?

Traditionally, Kheer is made with basmati rice and not short-grain pudding rice. It can be made directly from washed and soaked aged basmati or with leftover cooked rice (less creamy than the former). Basmati rice makes a huge difference to the flavour of the Kheer and is what differentiates it from traditional western rice pudding recipes.

Mixing rice

Controversial disclosure: My recipe for Kheer uses a 50/50 combination of aged basmati and short-grain pudding rice. Not only does this add the fragrance of traditional Kheer, it also ensures a level of creaminess that makes me weak at the knees. Having said this, feel free to mix things up by using 100% basmati or 100% short-grain rice if you like. There are no hard and fast rules, only personal preferences. After all, the rice is just a carrier for copious amounts of milk and/or cream in any rice pudding recipe.

Rice pudding, remixed

Name a better combo than white chocolate and raspberries. I’ll wait. Stir chopped white chocolate through the cooked Kheer and allow it to melt into a liquid gold puddle right before your eyes. Not only does it smell like a chocolate shop, it also adds a silky, melted ganache vibe that demands the tart juiciness of fresh raspberries.

Serve the finished Kheer hot, warm or cold but most importantly, don’t forget the berries and extra chocolate shavings on top.

How can I veganise this White Chocolate & Raspberry Kheer?

I haven’t tested a vegan version of this recipe. That being said, you could try it with almond milk and coconut cream. There are some wonderful vegan white chocolate brands available now. iChoc have a great one.

Ingredients you’ll need to make White Chocolate & Raspberry Kheer

• Aged basmati rice
• Short-grain pudding rice
• Whole milk
• Sugar
• Cardamom
• Saffron
• Vanilla bean paste or vanilla extract
• Raspberries
• White chocolate
• Dark chocolate
• Flaked almonds
• Chopped pistachios

How to make White Chocolate & Raspberry Kheer

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White Chocolate & Raspberry Kheer

White Chocolate & Raspberry Kheer is an Indian-style rice pudding supercharged with spices, juicy berries and luxurious chocolate shavings.

Course Dessert

Cuisine Indian

Keyword chocolate, pudding, raspberries, rice, rice pudding, white chocolate

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Equipment

• Large, heavy-based saucepan

Ingredients

• 75 g aged basmati rice
• 75 g short-grain pudding rice
• 1.6 L full-fat milk
• 200 ml double cream
• 1 tbsp sugar
• 5 cardamom pods seeds removed and crushed
• 8-10 strands saffron
• 1 tbsp flaked almonds
• 1 tbsp chopped pistachios
• 100 g white chocolate chopped

Topping:

• 100 g fresh raspberries
• Shaved white chocolate
• Shaved dark chocolate

Instructions

• Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
• Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the milk and add the sugar, cardamom, saffron and vanilla. Stir and bring to the boil.
• Stirring frequently, simmer the Kheer uncovered on a medium-low heat. Once it begins to thicken, you’ll need to stir more often. Once reduced to the consistency of thin porridge or cake batter, beat the Kheer with a wooden spoon until the grains are soft and tender. This isn’t the time for al dente rice.
• Switch off the heat and gently stir in the cream, nuts and chopped white chocolate. Continue to mix until melted. The cold cream will help reduce the temperature of the Kheer so the chocolate doesn’t seize up.
• Serve hot or cold with raspberries and chocolate shavings. I haven’t specified quantities for the chocolate shavings because let’s be honest, who am I to tell you how much chocolate to put on top?

Notes

• If you want sweeter Kheer, add 1 tbsp more sugar. Indeed, feel free to omit the sugar completely you don’t want to add it. The sweetness mostly comes from chocolate in this recipe.

• Add 2 tsp rosewater for a delicious raspberry and rose Kheer. It really is delicious this way.

• If you don’t like white chocolate, you could stir in chopped dark chocolate. You may need to adjust the sugar quantities slightly given that white chocolate is much sweeter than dark chocolate.

• For the chocolate shavings: Using a sharp knife, carefully scrape the back of a large chocolate bar starting at the side furthest from you. Keep your fingers and body out of the way and use two hands to scrape the surface with the knife, in a long motion. Alternatively, grate the chocolate using a microplane or use a vegetable peeler.

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Like this? You’ll love my Gulab Jamun Cake

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Not only is this aromatic wonder quick and easy to make, it’s also VEGAN, GLUTEN FREE and full of goodness from the veggies. As a result of using Tempeh, this recipe is super HIGH IN PROTEIN.

The rice

I like to use either cooked brown rice or jasmine rice for this. The important thing is that it’s COLD and not freshly-cooked rice. For example, leftover cooked rice is perfect for making great Firecracker Rice.

Making the marinade for Thai Basil Tempeh

Firstly, whizz up loads of luscious, peppery Thai basil and fresh lemongrass. Next, add in the big umami player, for example soy sauce or tamari. A squeeze of lime juice brings all the flavours to life. Give your tempeh a nice little bath in this mixture and you’ll soon be on your way to vegan food paradise.

Ingredients you’ll need to make Thai Basil Tempeh & Firecracker Rice

• Tempeh
• Thai basil
• Lemongrass
• Soy sauce or tamari
• Lime
• Neutral oil, such as sunflower
• Leftover cooked rice (cold)
• Garlic
• Peppers
• Courgettes
• French beans
• Onions
• Sesame seeds
• Chillies
• Sweet chilli sauce
• Salt

How to Make Thai Basil Tempeh & Firecracker Rice

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Thai Basil Tempeh & Firecracker Rice

Thai Basil Tempeh & Firecracker Rice – A mouthwatering combination of sweet and spicy flavours that tastes a million times better than a takeaway!

Course Lunch, Main Course

Cuisine Asian

Keyword lemongrass, rice, tempeh, thai basil, vegan, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Equipment

• Wok

Ingredients

For the Tempeh:

• 200 g tempeh block sliced into 2cm-thick pieces
• 50 g Thai basil leaves
• 1 stalk lemongrass
• 2 tsp soy sauce or tamari if GF
• Juice of 1 lime
• 1/4 tsp salt
• 2 tbsp any neutral-tasting oil such as sunflower oil

For the Firecracker Rice:

• 325 g cooked Jasmine rice or brown rice day old is best
• 1 tbsp any neutral-tasting oil such as sunflower oil
• 5 large cloves garlic crushed
• 4 hot red chillies slit lengthways
• 2 tbsp sesame seeds
• 2 peppers (capsicums) sliced
• 2 courgettes (zucchini) sliced into half moons
• 100 g French beans trimmed and halved
• 2 large red onions peeled and sliced thinly
• 2 tbsp soy sauce or tamari if GF
• Juice of 1 lime
• 2 tbsp sweet chilli sauce
• 1/4 tsp salt

Instructions

For the Tempeh

• Blend the Thai basil, lemongrass, soy sauce (or tamari), lime juice, 1 tbsp of the oil and salt in a blender or small grinder. You may need to add a splash of water to help it along.
• Coat the tempeh slices in the marinade. Cover and marinate at room temperature for at least 10 minutes. You can also do this the day before and keep the bowl of tempeh covered in the fridge for up to 48 hours.
• Heat 1 tbsp oil in a frying pan and pan-fry the tempeh until golden on both sides. Remove from the pan and set aside. You can wrap it in foil to keep it warm.

For the Firecracker Rice

• Heat the oil in a large wok. Add the garlic, chillies and sesame seeds. Stir-fry for a moment (don't let them brown) and then add the peppers, courgettes, French beans and onions. Stir-fry the veggies over a very high heat until slightly charred on the outside, about 2 minutes. Add a splash of water (about 50ml) water to the wok and cook for a further 2 minutes.
• Tumble in the cooked rice, separating the grains with a wooden spoon.
• Next, add the soy sauce, lime juice, sweet chilli sauce and salt. Toss well and cook for no more than 2 minutes. Remove from the heat.
• Pile the rice onto plates or scoop into bowls. Serve topped with the cooked tempeh.

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Psst, if you like this, you’ll LOVE this recipe for Easy Rendang Tofu & Broccoli Bowls.

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Now that’s what I look for in a delicious, comforting dinner. I mean, have you seen the Vegan Broth with Tofu Skin & Noodles I posted recently? It’s LOADED with flavour.

Rendang is a fiery and richly-spiced Malaysian and Indonesian curry. Simmer it low and slow until the flavours come to life. As a result, it’s packed with flavour! My version brings all the flavours I love about rendang such as sweet lime leaves, citrusy lemongrass and sour tamarind pulp together in a quick-fix marinade.

Cook all the spices and then whiz it up in a blender to save time. Let me tell you now, this marinade smells HEAVENLY! The tofu and broccoli get to bathe in the warm spice paste for a while before crisping up under the grill. You can also roast it in the oven but I love the smoky barbecue-style finish you get from grilling.

Tips for customising these Easy Rendang Tofu & Broccoli Bowls

• MORE IDEAS: Transform this crispy tofu bowl into a luxurious and creamy curry by adding the cooked tofu and broccoli to a pan and pouring in a 400ml tin coconut milk + 250ml water. Bring to a boil and simmer for 5 minutes and serve.
• Swap broccoli for sweet potato, cauliflower, French beans or even okra if you have those to hand. This is a great recipe for using up leftover veggies so go for a mix of veg if you like.
• Serve with plain white rice (I like to use Jasmine rice for this) for a neutral filler to temper the heat of the curry paste.

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Easy Rendang Tofu & Broccoli Bowls

Crispy, smoky tofu marinated in an aromatic rendang curry paste. Add a tin of coconut milk for a rich and creamy curry.

Course Lunch, Main Course

Cuisine Asian, Indonesian, Malaysian

Keyword broccoli, curry, easy, tofu, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

30 minutes minutes

Total Time 1 hour hour

Author Sanjana

Ingredients

• 400 g firm tofu
• 250 g broccoli florets blanched
• 2 shallots peeled and chopped
• 4 cloves garlic peeled and chopped
• 1- inch ginger or galangal peeled and grated
• 3 hot red chillies chopped
• 1- inch piece cinnamon
• 2 tbsp toasted coconut fresh or desiccated
• 2 cloves
• 1 star anise
• 2 cardamom pods
• 1 stick lemongrass bruised
• 6 kaffir lime leaves
• 2 tbsp tamarind pulp
• 2 tbsp oil
• 1 tbsp dark brown sugar
• 1 tsp salt
• Boiled or steamed Jasmine rice to serve

Instructions

• Press the tofu between absorbent kitchen paper and weigh it down with something heavy for 30 minutes. I find a few tins of beans do the trick.
• Heat the oil in a pan. Add the shallots, garlic, ginger and chillies. Sauté for 30 seconds. Next, add the all the remaining ingredients and cook on a low heat for 10 minutes.
• Transfer to a blender and grind to a smooth paste.
• Slice the tofu into batons or cubes.
• Gently toss the tofu and broccoli in the spice paste and allow to marinate for 30 minutes or longer (you can keep it covered in the fridge for up to 2 days).
• Arrange the tofu and broccoli on a roasting tray and grill until crispy and a little charred. Turn them over and repeat for the other side.
• Serve with steamed or boiled rice and chopped coriander.

Notes

Marinate the tofu for at least 30 minutes, or longer if you have the time. Keep it marinating in the fridge for up to 2 days or alternatively, place into an air-tight container and freeze the tofu in the marinade for 3 months. Defrost at room temperature before cooking as per instructions above.

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As I spy the bunches of 10-12 little green bananas, I know I’ll always need a lot of them to make the dish that’s whirring around in my mind. Matoke cook down like spinach and what looks like too much is somehow never quite enough. The dish I’m thinking about is Spicy Ugandan Matoke Mash. A staple curry of green bananas cooked with a handful of spices. My family version sees the Matoke pressure cooked until tender and then mashed with plenty of butter, softened onions, cumin, tomatoes and cinnamon.

The Indian diaspora in East Africa

The huge South Asian influence on the food culture of Uganda is beautifully-harmonious with the local style of cooking. Because of this assimilation of backgrounds, each dish that now exists is bold, hearty and as interesting as the local communities are. As a result, this Indian-style Matoke is just one way in which green bananas are prepared across Uganda.

It is often cooked simply with tomatoes, turmeric and salt, or added to stews as a filling carb in place of potatoes or cassava.

What I love about this Matoke recipe is that it celebrates those little green bananas for being a filling, delicious, staple ingredient in themselves. And they don’t taste like regular bananas at all! No need to add fancy ingredients, just a few store cupboard basics. Serve with soft-layered Chapattis (Chapos) and Kachumbari to make it a meal.

Veganise this Ugandan Matoke (Spicy Green Banana Mash)

Vegan? Switch the butter for your favourite vegan butter, Flora for example. Whatever you do, don’t be afraid of overdoing the spicing in this dish. You might think I’m mad for adding as much garlic and onions as the recipe calls for but I urge you to stick with it. The Matoke has a great texture but truth be told, it is bland. It needs flavours that can stand up to it so that the final dish is spicy, tangy, buttery and flavoursome. I promise you won’t regret peeling all that garlic.

Watch my video below and get the full recipe for this delicious Ugandan Matoke (Spicy Green Banana Mash).

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Ugandan Matoke (Spicy Green Banana Mash)

Spicy, tangy, buttery and flavoursome green banana curry from the Asian community of Uganda.

Course Main Course

Cuisine African

Keyword curry, green banana, matoke, ugandan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 10 Matoke small green bananas
• 125 g salted butter or vegan butter
• 2 tsp cumin seeds
• 2 large onions chopped
• 8 cloves garlic
• 2 green chillies
• 1 tin chopped tomatoes 300g
• 1 tbsp concentrated tomato purée
• 1 tsp ground cinnamon
• 2 tbsp chopped coriander
• 2 tsp ground black pepper
• Chapos East African Layered Chapattis, to serve

Instructions

• In a large, non-stick pan, melt the butter. Add the cumin seeds and chopped onions. Sauté the onions over a medium heat until lightly golden, about 8 minutes.
• Add the garlic, chillies and concentrated tomatoe purée and cook for a further 2 minutes.
• Next, add the chopped tomatoes. Cook over a medium heat for 5 minutes.
• Top and tail the Matoke. Cut each one in half and slit the skin of each half lengthways. Pop these into a pressure cooker and fill with 500ml water. Pressure cook for 3 whistles and then switch off the heat. If you don’t have a pressure cooker you’ll need to boil the Matoke in a big pan of water with a lid until tender, about 30 minutes.
• Allow the Matoke to cool until you can just about handle them. They need to be hot. This is really important. If you let them cool down too much they will become super starchy and be hard to mash, leaving you with a lumpy finish. Peel the Matoke and mash them with a potato masher until smooth.
• Add the mashed Matoke to the tomato and onion mixture and cook on a medium heat for 20 minutes, stirring all the time. The butter should start to separate from the Matoke at the sides of the pan. Now add the cinnamon, salt, lemon juice, black pepper and chopped coriander and mix thoroughly.
• Serve immediately with hot Chapos (chapattis).

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We rarely ate out at Indian restaurants in those days. The vegetarian options were limited to side dishes of random “mixed vegetables” swimming in generic curry sauces and quite frankly, homemade was better.

As the millennium approached, more and more options bubbled up, beginning with areas populated with a high density of Indian residents. Leicester, Wembley and Southall were all on the radar and we visited often. It was in Leicester that I first read the words “Indo-Chinese fusion dishes” on a restaurant menu and this immediately grabbed my attention. I wanted to know more. A whole list of dishes to choose from and I made it my mission to try them all. Chilli Paneer, Gobi Manchurian, Hakka Noodles, Spring Rolls, Mixed Rice & Noodle Sizzler and even Szechuan Dosa were options. I ordered as much as I could manage and that was the day I fell in love with Chilli Paneer.

I later learned that Indo-Chinese food, also known as Desi Chinese was a cuisine developed by the Chinese community of Kolkata, West Bengal. It became a lifelong dream of mine to visit Kolkata’s Chinatown and enjoy Hakka-Indian food in its original birthplace. Just as my grandparents and thousands of other families brought Indian cuisine to East Africa and the British embraced Indian curry, this small community of Hakka settlers shared the gift of their ancestral cuisine with Kolkata. Little did they know that it would lead to the creation of a truly exquisite Indian-Chinese food culture that’s now internationally sought after. Food travels regardless of borders. This is pure comfort food which is why it’s such a treat when eating out. It’s spicy, garlicky, smoky and umami-rich with a liberal attitude towards rivers of soy sauce and the addition of MSG (ajinomoto) in most dishes. It’s not a style of cooking that shys away from battering and deep frying either. Green chilli, spring onions, ginger, garlic, tomato ketchup, soy sauce, chilli sauce, vinegar, turmeric, black pepper and sugar are all widely-used ingredients in Indo-Chinese dishes. A smoking hot cast iron wok is essential for the highly coveted wok hei caramelisation and aromas.

Indo-Chinese food is all about taking an abundance of fresh veg, protein and Indian spices and pairing them with sticky, umami-rich cornflour-thickened sauces. These sauces are unlike anything you get in traditional Indian cooking. If you’re a fan of Singapore Noodles, Laksa and Nasi Goreng, it’s worth giving Indo-Chinese food go.

My Instagram family have recently made their love of Chilli Paneer very clear. After a poll, they voted Leicester restaurants Indigo, Chai Paani and Tangoe as the best places to eat the famous dish. Special mention for Sakonis which isn’t in Leicester (they have restaurants in Wembley and Hatch End) but still do a delicious Chilli Paneer. Luckily, I’ve tried them all (several times over) and did my best to recreate the best version in my kitchen at home. The criteria was as follows: The paneer needed to be juicy on the inside and crispy on the outside, the peppers needed some crunch, the sauce had to be loaded with garlic, no tomatoes, lots of green chillies, soy sauce-rich and slightly sweet. Well my friends, I think I may have nailed it but I’ll let you have the final say on that. If you’ve never tried Indo-Chinese food before, Chilli Paneer is one fusion dish worth trying.

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Restaurant-Style Chilli Paneer

Crispy paneer wok-fried in a light chilli and garlic sauce with lots of crunchy veg. A real Indo-Chinese crowd pleaser.

Course Appetizer, Main Course

Cuisine Chinese, Indian

Keyword cheese, chilli, paneer, stir fry, vegetables, vegetarian

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g paneer cut into 2cm cubes
• 2 tbsp cornflour
• 1 tsp ground white pepper
• 1/2 tsp salt
• 3 peppers sliced into 3cm strips (I use red and green)
• 10 spring onions sliced on the bias, some greens reserved for garnishing
• 3 tbsp sunflower or rapeseed oil
• 8 large cloves garlic crushed
• 4 green chillies sliced on the bias
• 3 tbsp lighy soy sauce if you want a darker colour, use dark soy sauce
• 1 tsp sugar
• 2 tbsp fresh coriander chopped
• Shredded lettuce to serve

Instructions

• Mix together the cornflour, white pepper and salt. Coat the paneer in the cornflour mixture.
• Heat the oil in a large wok and add the paneer. Fry until crispy and golden all over. Remove with a slotted spoon and place on a plate lined with kitchen paper to absorb any excess oil.
• In the remaining oil, add the garlic, chillies, 3/4 of the spring onions, peppers, soy sauce and sugar. Saute over a high heat for a minute and then add the paneer. Toss to combine.
• Serve on a bed of shredded lettuce, garnished with the reserved spring onions and fresh coriander.

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