Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

The ultimate vegetarian meal prep recipe

This is a great dish for meal planning. Prepare it up to 3 days in advance.

Assemble everything as per the recipe but don’t bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready. Simple!

How to make homemade fajita seasoning

I toss the sizzling paneer and veggies in this recipe with a blend of my favourite blend of herbs and spices.

My Mexican-style blend includes: Fresh garlic, chilli powder, smoked paprika, dried oregano, ground cumin, ground coriander seeds, lime juice, light brown sugar and salt. That’s it.

Smoky, sweet and with a lime tang, the combination of creamy paneer, tortillas and all the usual fixings like guacamole, salsa, sour cream and jalapeños make this dish incredibly fresh and flavoursome.

How long does it take to make?

Have it on the table in under an hour, including prep time! The recipe is more of a chop and assemble job as opposed to hands-on cooking. I welcome this style of cooking, especially for busy weeknights.

What to put in vegetarian fajitas

You can always try one of the following options, cut into strips or bite-sized pieces:

• Halloumi
• Beans (pinto beans, kidney beans or black beans are particularly good)
• Cauliflower or broccoli
• Tofu, tempeh, seitan, soya chunks or other plant-based meat substitute
• Chickpeas
• Mushrooms
• Courgette
• Squash or pumpkin
• Fried potatoes
• Aubergine

Can I make a vegan version of this Vegetarian Paneer Fajita Traybake?

Sure! Swap the paneer for your vegan protein of choice. Tofu, tempeh, seitan, soya chunks or mycoprotein (Quorn) all work well.

Equally, you can make it with a mix of your favourite vegetables. I love these fajitas with cauliflower and/or mushrooms.

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Should I use homemade paneer or shop bought?

The choice is yours. The most important thing to consider is if the paneer is firm enough to slice into strips without breaking.

I opt for shop-bought paneer in this recipe for ease and because it’s usually very firm.

How to achieve a smoky char without a sizzler

There are a few things you can do. If you have large cast iron pan, preheat it until it’s smoking hot and then add the marinated paneer and veggies.

I don’t have a cast iron pan big enough so I’ve used a regular baking tray. Bake it in a hot oven and after cooking for 25 minutes, give the paneer a quick flash under the grill (broiler). About 5 minutes should do it.

The smoked paprika also does a fantastic job of giving these vegetarian fajitas smokiness.

Other recipes you might like

• Masala Chips & Vegan Avocado Mayo
• Restaurant-Style Chilli Paneer
• Tandoori Hasselback Potatoes
• Crispy Popcorn Bhindi Bites

How to make this Vegetarian Paneer Fajita Traybake

Vegetarian Paneer Fajita Traybake recipe

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Vegetarian Paneer Fajita Traybake

This easy Vegetarian Paneer Fajita Traybake is a vibrant midweek meal you can prepare in advance. Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

Course Main Course

Cuisine Mexican

Keyword easy, fajitas, meal prep, oven meals, paneer, traybakes, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Equipment

• Large baking tray or roasting dish

Ingredients

• 450 g paneer cut into strips
• 2 peppers cut into strips
• 2 onions finely sliced
• 2 tbsp olive oil
• Juice of 1 lime
• 4 cloves garlic crushed
• 1 1/2 tsp dried oregano
• 1 1/2 tsp chilli powder or according to your taste
• 3/4 tsp ground cumin seeds
• 3/4 tsp ground coriander seeds
• 1 tsp smoked paprika
• 1 tsp light brown sugar
• 3/4 tsp salt
• 15 g fresh coriander roughly chopped

To serve:

• 8-10 small wheat or corn tortillas
• Guacamole
• Sour cream
• Salsa
• Jalapeños
• Lettuce optional
• Lime wedges

Instructions

• Pre-heat the oven to 200C/400F.
• Place the peppers, onions and paneer on a large baking tray.
• Add the oil, lime juice, garlic, oregano, ground cumin seeds, ground coriander seeds, chilli powder, smoked paprika, brown sugar and salt. Toss everything well using clean hands or two spatulas to make sure all the paneer and veggies are well coated.
• Bake for 25 minutes. For a slight char and smoky flavour, place under the grill (broiler) for 4-5 minutes. Garnish with chopped fresh coriander.
• Serve immediately with tortillas and all your favourite fajita sides. I simply must have mine with guacamole, salsa, sour cream and jalapeños.

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 paneer and veggies tightly and refrigerate and bake when you’re ready.

Leftovers

Simply reheat and eat. Having said this, I like to make quesadillas with leftovers for a new meal. Chop the paneer and veggies up and sprinkle between tortillas along with some mozzarella. Pan-fry or griddle on both sides until the mozzarella has melted. Cut into triangles and serve.

Pin this recipe for later!

If you like this, you’ll love my recipe for Masala Chips

Love Sanjana

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I’d like to apologise in advance because once you try these, there’s NO going back. Don’t @ me when you’ve eaten half the mixture out of the bowl before even pressing it into the tin. 

I’ve been tinkering with this recipe since Napoleon Dynamite was playing on the big screen (i.e. a long time ago). I spent hours making my own marshmallows and marshmallow fluff with varying degrees of success. I had a lot of failures; they consisted of marshmallow glob on the ceiling, two broken stand mixers and a LOT of sugar syrup. None of my attempts were as quick and easy as this one and that’s because I’ve left the sticky, tricky marshmallow making to the experts. Yep, all you need are a few bags of your favourite shop-bought vegan marshmallows, vegan margarine, rice cereal, vanilla and sprinkles. That’s it. You’re only five ingredients away from vegan rice krispie square heaven.

These chewy, gooey vegan rice krispie treats definitely get better with age. Is it weird that I like them the day after they’re made, after they’ve had time to absorb all the marshmallow goo and vanilla flavour? I like to be able to pull them apart with my fingers and nibble a little at a time.

How do I make quick vegan rice krispie squares?

The trick to gooey, chewy vegan rice krispie treats is ALL in the combo of vegan marshmallows to dairy-free margarine. Melt them together slowly and stir gently until the mixture is smooth and your arm feels like it might fall off (just kidding, it will take between 5-10 minutes). Be sure to stir GENTLY. Don’t beat it. The temperature should be low for slow and even melting. If it starts burning, the pan is too hot. Turn it down.

Use a silicone spatula to fold the rice krispies into the vegan marshmallow mixture while it’s still hot. Start by folding from the outside of the bowl to the centre. This will avoid unnecessary rice cereal smushing. Nobody likes unnecessary smushing, right?

Make sure your tin is greased and lined REALLY WELL for easy unmoulding when it comes to slicing the vegan rice krispie treats.

I use a tin at least 5cm deep because I can’t resist extra-thick vegan rice krispie treats. Use a shallower tin for thinner bars and more squares if you prefer. You can cut them to any size or shape you like. Tiny, bite-sized pieces are great for parties!

Scoop the mixture into the tin and use the flat surface of the spatula (greased with vegan margarine) to gently flatten the surface. You could also use the back of a spoon for this. Some people also use their hands (wet) but touching hot marshmallow gloop with bare hands isn’t something I recommend.

For a bigger marshmallow kick, toss an extra bag of mini marshmallows into the cereal mix. I love the ones by Freedom Mallows (not an ad, just a genuine recommendation). It’s such a treat, especially if you can find those mini pink and white vegan marshmallows.

How do I store these delicious vegan treats?

Once set, keep these vegan rice krispie treats in an airtight container and store in a cool place. They will soften over time so they’re best eaten within 48 hours of making them. The hard part is making them last this long, trust me.

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Vegan Rice Krispie Treats

These 30-minute Vegan Rice Krispie Treats are super THICK and extremely CHEWY. I’ve amped up the vanilla flavour with real vanilla bean paste for amazing flavour.

Course Dessert, Snack

Cuisine American

Keyword bars, dairy free, easy, marshmallows, traybakes, vanilla, vegan

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 25

Author Sanjana

Ingredients

• 150 g crispy rice cereal
• 225 g vegan vanilla marshmallows
• 30 g vegan margarine
• 2 tsp vanilla bean paste (or vanilla extract)
• Your favourite sprinkles to decorate

Instructions

• Grease and line a 21cm (8-inch) square tin, about 5cm (2-inches) deep with nonstick baking parchment. In a large pan, melt the vegan margarine. Add the vegan marshmallows and vanilla and stir gently over a low heat until the marshmallows have completely melted and the mixture is smooth. It will feel like it won’t come together but be patient, it will. Switch the heat off.
• Fold in the rice krispies and mix with a silicone spatula until they are all completely coated.
• Turn out into the lined tin and using the back of a silicone spatula (grease it with some vegan margarine if you need to), smooth the top to make it flat. Press it gently to compact it slightly but not so much that you crush the cereal. Scatter your favourite sprinkles over the top if you’re feeling fancy.
• Allow to cool at room temperature and then cut into squares as big or as small as your heart desires.

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Love Sanjana

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Channa Bateta (or CBs as we called it as kids) was the simplest of dishes using very few ingredients, but dad would put his heart and soul into it. He’s always been a well-seasoned cook and one that adds a fistful of this, a splash of that and a pinch of something else… and he makes cooking East African classics like Channa Bateta look so easy he could be doing it with his eyes shut. The son of two brilliant cooks, he acts as cool as cucumber raita about his mad skills and he nails flavour-packed East African dishes, chutneys and chaats every time. He’s got “chatpata” (hot, sour and sweet) flavours down. What I owe him greatly for is his wonderful encouragement and support over the years with my cooking. I started out as a curious toddler with a taste for Doodh and Khichri (stewed rice and lentils with milk). It was my equivalent of porridge and I’d wolf it down as I watched my Mum roll rotlis, thinking I wanted to be just like her when I was big enough to reach the stove. She’d give me pieces of dough to practice rolling and I’d sit on the floor cross legged in the tiny kitchen above our shop and roll rotlis using my coveted kids chapatti set from Popat’s, an Indian homeware store in Wembley. Needless to say, my rotlis totally sucked. They weren’t soft round, they were chunky frisbees of play-doh which my mum would still pop on to the tawa and cook into a biscuitty puck. And it was dad who would eat them up and tell me how delicious they were. Everything I know is down to those “map-of-Britain” monstrosities that were only fit for the bin. If he hadn’t have eaten them and told me they were great, I’d probably never have fallen in love with cooking and trying my absolute best in sharing that passion with others. So thank you Dad, you’re the source of my motivation, determination and self belief.

At home, if ever a bag of Seabrook Ready Salted crisps, Kenya Chevdo (a kind of potato-based trail mix) and lemon wedges were on the counter top and I instantly knew Channa Bateta was for dinner. You see, this dish is traditionally served with a crispy topping that comes in the form of said crisps, chevdo or even cassava crisps. A squeeze of lemon brings the whole thing together so what you’re left with is an orchestra of tender potatoes and chickpeas, a spicy chilli-laced coconut broth, fresh and fragrant coriander, a crunchy potato chip topping and sour raw mango chutney that brings the entire thing to life. It’s so balanced, filling and flavoursome… and all without trying too hard.

I posted a recipe for Mombasa-Style Kachri Bateta before which is a similar kind of thing but uses sour tamarind as the broth base. Channa Bateta is quicker and the heartier of the two. Filling carbs like potatoes, cassava and ugali are the essential sources of energy in East Africa. People work long hours, often have multiple jobs and of course, it’s damn hot. Usually what’s needed is a hearty, energy-rich bowl of stew or savoury porridge to keep bodies fuelled throughout the day.

I use tinned chickpeas because life is too short when you’re just home from work and are in need of a quick-fix meal (and that’s what this is). If you follow this recipe, it should take no longer than 20 minutes from start to finish. And that’s not including time to do the washing up which, if you were really smart, you’d enlist a minion to do for you. You should then put your feet up and wait for this to bubble away, filling your home with the smell of the simplest Indian-African dish there ever was.

Dad’s 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth)

Serves 4

Ingredients
1kg baby new potatoes, steamed and peeled
2 x 400g tins chickpeas (drained weight 480g in total)
8-10 curry leaves
400ml full-fat coconut milk
800ml hot water
2 tsp turmeric
Juice of 1 lemon
2 chillies, chopped (adjust to your taste)
1/2 raw green mango, peeled and grated
1 1/2 tsp salt
1 tsp sugar

For the Channa Bateta toppings bar
1 red onion, finely diced
2 tbsp chopped coriander
4 packs of salted crisps/potato chips, crushed (you could also use cassava chips)
4 tbsp Kenyan Chevdo and/or Jinni Sev (trail mix), optional – you can buy these in many Asian supermarkets
Green chutney, to taste (recipe below)
Tamarind chutney, optional
Daal vada, optional
Red chilli powder, optional

For the Raw Mango and Coconut Chutney
1/2 raw green mango, grated
1 whole fresh coconut, shelled, peeled and grated (the coconut water is the chef’s treat)
100g fresh coriander
1 tsp salt
2 tsp sugar
Juice of 1/2 lemon
240ml cold water

Method

1. Pour the coconut milk and water into a large pan. Add the curry leaves, chopped chilli, turmeric, green mango, salt and sugar. Bring to the boil.

2. Add in the chickpeas and potatoes, along with the lemon juice.

3. Simmer on a medium/low heat for 15 minutes with the lid on.

4. Ladle into a bowl and customise with all your favourite toppings. Serve immediately.

5. To make the Raw Mango and Coconut Chutney: Blend all the ingredients in a food processor until you have a semi-coarse, bright green chutney.

Love Sanjana

The post 20-Minute Channa Bateta (Kenyan Chickpeas and Potatoes in Coconut Broth) appeared first on Sanjana.Feasts.

These days I love to add rose to lots of dishes from sweet to savoury, but mostly sweet. I’ve got a tonne of rose recipes on the blog, some of my favourites being Strawberry Cheesecake Falooda, Eggless Rose Custard Creams, Pistachio and Rose Bombay Halwa, Cardamom Wreath with Rose Drizzle and Candied Lemon Peel. A dash of rose water also doesn’t go amiss in biryani, ice cream and of course, cake.

Here I’ve dunked chewy toasted coconut macaroons in a simple rose icing made with icing sugar and rose syrup – the bright pink kind you find in Indian shops. One of my pregnancy cravings has been rose milk reminiscent of my falooda-crazy days. I add a dash to cold milk and stir for a strawberry pink milkshake that’s so refreshing without the faff of having to make a true falooda.

The macaroons are eggless, switching in a trusty can of sweetened condensed milk instead of egg whites. The result is a delicious, toasty coconut cookie with a coconut ice-like centre. After they’ve cooled, the bottoms get dunked in the rose icing and chopped toasted pistachios. Pistachio and rose are a flavour combo I’d like to eat every day for the rest of my life – I’m obsessed.

If you’re looking for a quick and easy 6-ingredient cookie that’s both egg and gluten free, this one’s for you.

Dust with icing sugar for a pretty snow-topped peak. So pretty!

Eggless Pistachio-Rose Macaroons
Makes 25 macaroons

For the macaroons:
1 x 397g tin sweetened condensed milk
300g sweetened desiccated coconut
1 tsp vanilla extract
1/4 tsp bicarbonate of soda

For the rose icing:
140g icing sugar
4 tbsp rose syrup

Icing sugar to dust, optional

Method

1. Pre-heat the oven to 200°C/320°F. It’s really important you do this. The oven needs to be HOT or the cookies will melt into flat puddles. Grease and line 2 large baking trays with greaseproof paper and butter.

2. In a large bowl, combine the coconut, sweetened condensed milk, vanilla extract and bicarbonate of soda until you have a thick pliable mixture.

3. Divide the mixture into 25 equal balls and shape each one into a teardrop shape. Arrange on the pre-lined baking sheets and bake for 10-12 minutes, until golden and toasted on the outside. Remove from the oven and allow to cool.

4. To make the icing, mix the icing sugar and rose syrup until you have a thick, drippy pink icing. Dip the bottom of the cooled macaroons in the icing and then into the chopped pistachios. Sit them back onto a lined baking tray. Allow to set at room temperature for a few hours.

5. Dust with icing sugar and serve.

The macaroons will keep in an airtight container at room temperature for a week. Although I doubt they’ll last that long.

The post Eggless Pistachio-Rose Macaroons appeared first on Sanjana.Feasts.

I’ve been away for a little while, still here but not here if you know what I mean. If you follow me on Instagram, you’ll know the story but if you don’t, here’s a really short round up. So for the last 6 months I’ve had this shooting pain across my right cheek. It’s like an electric current and unspeakably painful, and in my teeth too. After going back and forth to the dentist and GP who both championed OTC painkillers (why do they do that?! They are not the answer to everything and can mask real underlying issues!) I went to see a neurologist who confirmed that I have Trigeminal Neuralgia (TN). It’s a nerve disorder that causes facial pain and sometimes it gets really bad. Shitty, I know. If any of you have it, let’s chat. On the brighter side, I’m glad I have an answer and a plan going forward. Clear cut plans always make bad things feel much better don’t they?

Another thing that makes bad things better is a great breakfast. Most of you will already know that the only reason I get out of bed before ‪10am on Sundays is to eat a great breakfast. My favourites include Masala Poori with Potato Curry and Sweet Semolina, as well as Stuffed Paratha or Thepla and Chai. When I’m seeking to start my day with something a little sweeter, I always look to my sweet spice tin. It’s a box dedicated to the spices I use less often in making savoury dishes and one of the best things in my kitchen.

Inside, you’ll find whole cardamom, red saffron threads in a little clear box etched with gold writing, fresh cinnamon, ground mace, vanilla in three forms: whole pods, bean extract ( a gorgeous sticky-sweet syrup peppered with thousands of beans from inside the pod) and basic vanilla extract for when a recipe calls for something simpler. In a cabinet reserved for sweet stuff, I also stash away almonds (whole, flaked, ground and shredded Indian style), cashews, pistachios, hazelnuts, mixed citrus peel, chocolate chips, and so many other treasures. Can you tell why it’s the best spot in the house for me?

We had a cupboard like this in my family home when I was young and when I couldn’t sleep, my mum would always go in there, grab a few things and make Sweet, Spiced Milk. It was just milk simmered with ground cardamom, saffron, a little bit of sugar and some shredded almonds. Simple but among my favourite memories because I can still *feel* it… if that even makes sense. A memory so vivid, I can still feel what I felt back then, still smell and taste the milk and each time, I smile the same smile.

I’ve used that sweet milk as inspiration for this delicious breakfast that would get me out of bed any day of the week. It’s coconut milk infused with ground cardamom and saffron. A little bit of sugar is added before it’s cooled and some flour is whisked in. Stale bread is our friend here because it’s dunked in the spiced milk until soaked and pan-fried until golden on both sides. It’s French toast without the eggs and it’s so delicious! If you’ve ever eaten Shahi Tukra and love the sweet milk of Rasmalai, you’ll like this… and this takes a fraction of the time cook. Not forgetting the deal breaker that is, YOU CAN EAT IT FOR BREAKFAST! We’re all winners.

I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top.

Vegan Cardamom and Saffron French Toast
Serves 4 (2 slices per serving)

Ingredients
400ml can coconut milk
4 cardamom pods, seeds ground
Big pinch of saffron
1 1/2 tablespoon sugar
Pinch of salt
1 tsp flour
8 slices of stale bread
Vegan butter or oil for the pan (coconut oil or sunflower oil are good options)

Toppings of your choice

I used:
Fresh strawberries
Icing sugar for dusting
Maple syrup

Method

1. Heat the coconut milk in a pan until hot but not boiling. Add the cardamom, saffron, sugar, and salt. Allow to sit until the milk cools to room temperature.

2. Whisk in the flour until there are no lumps. Pour the mixture in to a shallow tray. I used a large, wide baking dish.

3. Melt butter or heat a teaspoon full of oil in a non-stick frying pan.

4. Dunk a slice of bread in to the coconut milk mixture, both sides ensuring it soaks in a good amount. About 30-40 seconds should do the trick.

5. Place the bread in the pan and cook on both sides until golden brown. Repeat for the rest.

6. Serve with any toppings you like. I love these with strawberries and maple syrup. You could also dust with a snowstorm of icing sugar.

Enjoy you dessert for breakfast!

Love Sanjana

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It carries the flavour of an excellent Makhani sauce, with extra tandoori tofu. Indeed, it’s a vegan take on Britain’s favourite curry.

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style.

Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan.

How to make Tandoori Tofu Tikka Masala

Yeah, yeah, yeah, I know it’s not an “authentic Indian recipe” and have heard far too many times, “Ask any Indian what tikka masala is and they won’t know.”. Wrong. It’s delicious and you must try it.

What type of tofu is best for Tandoori Tofu Tikka Masala?

I’ve been obsessed with tofu puffs for as long as I can remember. I like to think of them as sailboats for any sauce or spice you add. They soak in flavours like there’s no tomorrow and you don’t have to marinate them for hours.

Tofu puffs are pre-fried tofu cubes you can find in your local Chinese supermarket. If you can’t get these, substitute them for firm tofu. Drain it and pan fry it until golden.

How to cook with tofu puffs

A lot of the time, we make our weeknight stir fries in a matter of minutes and thanks to these spongy little fellas, they’re filling and seriously flavoursome.

In this recipe, tofu puffs the perfect carriers for my homemade tandoori paste and creamy vegan tikka masala sauce.

If you like a mild curry that still packs a punch in terms of being aromatic, this one’s for you.

How to make Tofu Tikka Masala

As compromised as I feel for not owning my own tandoor (I keep telling myself it will happen one day), this works just as well in the oven. Whack the temperature up as high as it goes and cook your skewers for about 8-10 minutes or until slightly they carry a slight char.

It’s also worth noting that while it’s not exactly traditional to add tomato puree to a tandoori masala paste, I do. However, if you don’t like tomatoes, go ahead and add some red food colouring. This is your dish.

What if I don’t have tofu?

If you can’t get tofu puffs (I get mine from our local Chinese supermarket), try this with regular firm tofu, cauliflower florets, baby potatoes, paneer, mushrooms, idli pieces or anything else that will hold its own on a skewer.

If you still want to use tofu but can’t get the puffed kind, try using firm tofu, weighted and pressed for a few hours to remove excess water, cubed and lightly pan-fried. I’m afraid that medium or silken tofu won’t cut it on the kebab skewer for this recipe.

What kind of skewers should I use?

I use flat metal kebab skewers. They get really hot so be careful if you’re using them too. If you only have bamboo skewers, soak them in cold water for an hour to ensure they don’t burn in the oven.

How to serve Tandoori Tofu Tikka Masala

Finally, serve with flaky paratha, rice and lime wedges. It’s also delicious with garlic and coriander naan.

Tofu Tikka Masala recipe

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Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right?

Course Main Course

Cuisine Indian

Keyword curry, north indian, tandoori, tofu, vegan

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 300 g tofu puffs (I get mine from my local Chinese supermarket)
• Fresh coriander chopped, to garnish
• Lime or lemon wedges to garnish
• Paratha or naan to serve
• Basmati rice to serve

For the homemade tandoori paste:

• 1 tsp whole coriander seeds
• 6 black peppercorns
• 2 dried red chillies or fresh if you like
• 2 inch stick cinnamon
• 1 tsp cumin seeds
• 1 star anise
• 4 cloves
• Seeds of 4 green cardamom pods
• 1 black cardamom optional
• 1 tsp fennel seeds
• 1 tsp turmeric
• 2 tbsp concentrated tomato puree
• 2 tbsp coconut cream
• 1 tsp salt
• 1 tbsp lemon juice

For the sauce:

• 1 tbsp oil
• 4 cloves fresh garlic chopped
• 1 tbsp grated ginger
• 3 red chillies chopped (or to taste)
• 1 tbsp concentrated tomato puree
• 400 g passata
• 1 tbsp ground coriander
• 1/2 tbsp ground cumin
• 2 tsp garam masala
• 2 tbsp ground almonds
• 2 tsp ground green cardamom seeds
• 2 tsp ground fennel seeds
• 400 ml coconut milk
• 1 tsp kasoori methi optional
• 2 tbsp light brown sugar
• Salt to taste

Instructions

• To make the tandoori paste, heat a dry frying pan until hot. Add all the spices apart from the coconut cream, lemon juice, salt and concentrated tomato puree. Toast until aromatic, a couple of minutes but don’t leave it unattended because it can burn very easily.
• Place all the spices in a high-powered blender or coffee grinder. I use my NutriBullet. Once ground to a fine powder, stir in the lemon juice, coconut cream, tomato puree and salt.
• Add the tofu puffs to the paste and give them a good mix, taking care not to break the tofu pieces up. Set aside while you make the vegan tikka masala sauce.
• Pre-heat the oven to 200°C.
• To make the vegan tikka masala sauce, heat the oil in a medium, non-stick pan. Add the garlic, ginger and chillies. Sauté for a few moments before adding the concentrated tomato puree. Cook for 5 minutes on a medium heat, stirring all the time. Add the passata, followed by the rest of the ingredients. Give it a good whisk, cover and cook on a low heat for 20-30 minutes, stirring often.
• Lightly grease a non-stick oven tray. Skewer the tofu pieces onto your kebab sticks. Arrange on the baking tray and pop into the oven for 8-10 minutes, turning them halfway to ensure even browning. Remove from the oven.
• Serve immediately, bringing the kebabs and sauce to the table, letting everyone mix their own sauce and tofu pieces for a bit of fun and drama. Garnish with chopped coriander, lime or lemon wedges and extra coconut cream. Serve with jalebi paratha or garlic and coriander naan and rice.

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If you like this, you’ll love my recipe for Kadai Tofu & Vegetables

Love Sanjana

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Slow Cooker Aubergine Makhani: The ultimate vegetarian curry

I adore my slow cooker. I use it for Keema Pau Bhaji, Vegetable Kurma, Daal Makhani, this Aubergine Makhani and more.

The basis my sauce is an irresistible combo of butter, tomatoes, aromatic spices and a touch of cream. It’s not makhani without butter!

Indeed, the final splash of cream makes for a perfectly-balanced curry for the juicy aubergine chunks.

Why I slow cook my aubergines

Slow cooking is a great way of making sure your aubergines remain chunky and don’t fall apart. If you’re looking for an equally delicious aubergine recipe where they are first blackened, then mashed, head this way.

Creamy curry 101

One of my favourite dishes to eat in Indian restaurants is Paneer Makhani or Paneer Butter Masala. If one of them is on the menu, there’s a 99% chance I’ll order one.

In makhani curry, it’s the combination of ground coriander, cardamom, kasoori methi and tomatoes. It makes for an utterly satisfying meal. So delicious with rice and naan.

I always season my creamy curries with salt and sugar to balance the spices and sour tomatoes. This of course, depends on your taste so feel free to adjust accordingly.

Other ways of making Makhani curry

If you’re not a fan of aubergines, this easy vegetarian makhani sauce recipe is also amazing with chickpeas, tofu, paneer, potatoes, cauliflower and more.

It’s so easy to make in a slow cooker – there’s no separate cooking, it all goes in at once and is finished with a touch of cream, kasoori methi, flaked almonds and fresh coriander.

How to make Slow Cooker Aubergine Makhani

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Slow Cooker Aubergine Makhani

Beautiful, butter-soft aubergines simmered in a rich makhani sauce for three hours are what you’ll be dreaming about tonight. It’s velvety smooth and perfect with basmati rice and fluffy Garlic and Coriander Naan.

Ingredients

For the aubergine makhani:

• 3 large aubergines cut into 1 inch chunks
• 800 g passata sieved tomato pulp
• 2 tbsp concentrated tomato puree
• 4 large cloves garlic crushed
• 5 cm piece fresh ginger peeled and grated
• 2 tsp coriander seeds finely ground
• 2 tsp garam masala
• Seeds of 6 cardamom pods finely ground
• ¼ tsp fennel seeds finely ground
• 3 small red chillies finely chopped
• 50 g butter melted
• 1 ½ tbsp sugar
• 1 1/2 tsp salt
• 100 ml double cream to finish
• To garnish:
• 1 tsp kasoori methi to finish
• Toasted flaked almonds to garnish
• 2 tbsp chopped coriander leaves
• Red onions cut into rings

Instructions

• Place all of the ingredients in the slow cooker apart from the aubergines, cream and kasoori methi. Give it a good whisk.
• Fold in the aubergines and make sure they’re well coated. Place the lid on the slow cooker and cook on the high setting for 3 hours.
• Don’t stir the curry too much – you want your aubergine to remain chunky so try to leave it to do its thing.
• After around 3 hours, the aubergine should be beautifully soft. Remove the lid and allow it to cool for 10 minutes.
• Finally, rub the kasoori methi between your palms and add to the curry. Finish with the cream, mixing thoroughly for a delicious creamy finish.
• Garnish with flaked almonds, red onions and chopped coriander.

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Love Sanjana

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This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for lunch or dinner. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes.

Traditional kati rolls come from Kolkata where they are essentially a kebab wrapped in paratha. Just like sandwiches and wraps you’ll find all over the world, from gyros to banh mi, kati rolls are a street food favourite because they lend themselves to eating on-the-go – a must in any bustling city.

My take on kati rolls combines my passion for paneer bhurji (North Indian-style spiced, scrambled paneer) and hot chapattis. I figured if I was going to fill something with pure paneer and vegetables, I’d better use a chapatti rather than ghee-filled paratha. If you’re not bothered about the extra calories, I’d recommend you go the whole hog and wrap your bhurji in hot, buttery paratha. There’s nothing quite like it.

One of my favourite places to eat in London is at Payal Saha’s The Kati Roll Company which opened after the first store in New York City's eclectic Greenwich Village was such a success. If you’ve never been to the London shop, here’s the lowdown; it’s a tiny little café-style restaurant with no more than eight tables. The walls are plastered with vintage Bollywood posters and they play filmi hits you’re more likely to bop away to at a family wedding rather than the UK’s busiest shopping hotspot. My point is that I love the Achaari Paneer Kati Rolls here – it is where the inspiration for my Paneer Bhurji Kati Rolls came from. 

If you’re up for it, try making your own Homemade Paneer. It will make a huge difference to the final texture of the paneer. However, if you’re short of time, just use shop bought – all you need to do is mash it up with a fork.

I love to cook my Paneer Bhurji in butter – it adds a delicious richness to the juicy paneer and vegetables. A squeeze of lemon juice at the end plumps up the paneer and provides the perfectly-balanced tang you’re looking for in any good paneer dish.

Paneer Bhurji Kati Rolls
(Makes 8 rolls)

450g paneer, crumbled
50g butter
1 large red onion, diced finely
1 tsp cumin seeds
2 tbsp freshly-grated ginger
2 hot red chillies, chopped finely
½  green pepper, diced finely
Handful shredded red cabbage
Handful petits pois or peas
3 spring onions, sliced at an angle
½ tsp amchur powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp salt
Juice of half a lemon
Fresh coriander, to garnish

8 chapattis or paratha
Salad leaves, to serve

Method

1. Melt the butter in a large pan and add the cumin seeds. Allow to sizzle a little bit, and then add the chopped red onions and red cabbage. Cook on a medium heat, stirring frequently until soft.

2. Next, add the ginger, chillies, pepper, petits pois, amchur powder, garam masala, turmeric powder and salt. Allow to cook for 5 minutes on a low heat.

3. Finish by adding the paneer and lemon juice. Cook this on a medium heat for around 5 minutes, stirring often. Don’t let this become too dry – you want the paneer to stay juicy for your kati rolls.

4. Garnish with fresh coriander and spring onions.

5. You can either serve the bhurji like a curry with hot chapattis or naan or you can make perfectly-portable kati rolls.

6. To make kati rolls, take a hot chapatti or paratha and put some filling inside. You can also add some fresh salad and chutney at this stage (I love Sriracha and green coriander chutney in these). Roll them up tightly and wrap with greaseproof paper.

Serve hot with cold lassi, beer or a steaming cuppa chai. 

Love Sanjana

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Seeroh is one of those desserts that brings out the greedy little kid in me. Sweet semolina tossed with spices and so buttery it melts as soon as it hits your tongue. Flippin’ gorgeous. And before you ask, it’s nothing like ‘school dinner’ semolina. Not even close.

Years ago we’d make special trips to the mandir (temple) during Navratri and Diwali to pray for the year ahead, see family and have an amazing, spiritual evening. Of course, I was there for all of these reasons, plus for the reason that there would be prashad – sweets like Seeroh offered to the gods that evening. After putting my hands together in prayer, I’d open them up and wait patiently for my Seeroh.

I believe glace cherries have three purposes in life; to garnish cocktails, top cherry bakewells and stud this delicious addictive treat. If you really don’t like them, replace with candied lemon or orange pieces. They’ll add an incredible texture to contrast the soft texture of this dessert.

I love experimenting with different flavour combinations with this recipe. The basic Seeroh is so simple that’s it’s easy to get carried away with different flavourings. One of my favourites is this saffron and lemon version. The other is my mum’s orange and cardamom version. I could eat it all…. day… long.

There are two ways you can serve this dish; The first is to set and cool this in a square thali so you can cut it into pieces, and the second is to serve it loose as a hot pudding. Top with a scoop of ice cream and be blown away by the insane contrast of hot and cold.

You should always store Seeroh in the fridge because it can spoil quickly at room temperature. This should keep well for 2-4 days – whether it will last that long is another story.

Hot Saffron and Lemon Seeroh with Pistachio Ice Cream
Serves 8-10

Ingredients

700ml hot milk
140ml hot water
100g sugar
50g golden syrup
140g salted butter
260g coarse semolina
Zest of 2 large unwaxed lemons – I love those beautiful Amalfi lemons
A large pinch of saffron
2 tbsp glace cherries, halved

Homemade or shop-bought pistachio ice cream, to serve (I’ll give you my recipe in another post)
Slivered almonds and pistachios to decorate
Icing sugar to dust, optional

Method

1. Heat the butter in a large non-stick pan and add the semolina. Sauté on a low/medium heat for around 3 minutes or until golden and toasted.

2. Slowly add the hot milk and water, whisking all the time. The mixture should thicken as you whisk. Add the sugar and syrup.

3. Cook on a medium heat for around 15 minutes or until a buttery sheen becomes visible on the top and sides of the mixture. Keep stirring all the time and cook for as long as it takes for the mixture to become glossy.

4. Remove from the heat, add the lemon zest, saffron and glace cherries. Combine.

5. Serve hot with a big scoop of pistachio ice cream.

That’s it. Pistachio and Rose Bombay Halwa, Gujarati Mohanthal and Hot Saffron and Lemon Seeroh with Pistachio Ice Cream. Three Diwali desserts to keep you sweet all year long.

Happy Diwali!

Love Sanjana

The post Hot Saffron and Lemon Seeroh with Pistachio Ice Cream appeared first on Sanjana.Feasts.