If you’re after a sharing platter worthy of your Instagram grid, this is the salad for you. I use my Homemade Masala Paneer recipe to give the salad a central focus; it’s crispy, spicy and creamy all at once.

Watch the full recipe video: Crispy Paneer & Grilled Nectarine Salad

The nectarines offset the richness of the paneer and peppery greens like rocket and watercress provide a luscious bed for the salad to lay atop.

What is Masala Paneer?

Masala Paneer is a fresh, unripened cheese from India. It’s similar to farmer’s cheese, also known as Indian cottage cheese. The core ingredients of paneer are cow’s milk and a coagulant like lemon juice, vinegar, citric acid or sour curd (yoghurt).

Having said this, paneer is significantly different in texture and taste to the western concept of cottage cheese.

My simple recipe for Homemade Masala Paneer features a basic paneer combined with black pepper, ginger, cumin seeds, chilli flakes, fresh coriander and salt. It’s then pressed to form a block.

Cube it, slice it, scramble it or create something entirely new with it. I love to use this flavoursome paneer in Parathas. Feel free to experiment with seasonings to create your own special Masala Paneer.

This is such an excellent summer dish. For a festive feel at Christmas time, replace the nectarines with sliced figs. A year-round crowd pleaser!

How to serve this Crispy Paneer & Grilled Nectarine Salad

I like to do it in stages. I start with the leafy greens, then add apple slices, tomatoes, olives, red onions and grilled nectarines (glazed with honey). Next, I add the warm, panko-crusted Masala Paneer.

The final touches are boondi (crisp chickpea flour sprinkles) and tamarind dressing. Choose the largest platter you have and dig in immediately.

This Crispy Paneer & Grilled Nectarine Salad is great as a standalone dish. Or pair it with other Indian nibbles. I love to eat this with my favourite Indian barbecue dishes. For example, these Meatless Seekh Kebabs or Achaari Mushroom Kebabs are perfect partners.

My essentials 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 Crispy Paneer & Nectarine Salad

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Crispy Paneer & Grilled Nectarine Salad

Crispy Paneer & Grilled Nectarine Salad is a fresh vegetarian meal or side. The baked Masala Paneer is amazing with juicy grilled nectarines, leafy greens and pearls of fried boondi.

Course Appetizer, Lunch, Main Course, Salad, Side Dish

Cuisine Indian

Keyword apples, barbecue, cheese, nectarine, paneer, salad

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 100 g mixed green salad leaves (pea shoots, watercress, rocket, etc)
• 40 g cherry or baby plum tomatoes (I used multi-coloured)
• 1 small red onion finely sliced
• 40 g mixed olives
• 1 Pink Lady apple
• 2 semi-ripe nectarines
• 1 tbsp honey or agave (warm)
• 2 tbsp boondi (friend chickpea flour pearls) I used shop bought (optional)
• 1/4 tsp chaat masala

For the crispy paneer:

• 200 g masala paneer (recipe linked below)
• 100g g panko breadcrumbs
• 100 g chickpea flour
• 3 tbsp vegan mayo or unsweetened yoghurt
• 80 ml water

For the tamarind & date dressing:

• 25 g tamarind and date chutney (recipe linked below)
• 20 ml extra-virgin olive oil

Instructions

For the coated paneer:

• Preheat the oven to 200ºC/400ºF.
• Stir together the chickpea flour (besan), salt, ground turmeric, vegan mayo (or plain yoghurt) and water. Whisk well to form a smooth batter.
• Cut the cold, pressed masala paneer into pieces. You can be as uneven and as rustic as you like with this. I like some cut into cubes, some in fingers and one large piece people can cut at the table. It makes for interesting eating.
• Place the panko breadcrumbs on a large plate. Dip the paneer into the wet mixture and then into the panko breadcrumbs. Be sure to coat the paneer evenly. If you like, you can repeat the wet mix and breadcrumb dip to create a thicker layer of breadcrumbs. Coat all the paneer in this way.
• Arrange the paneer on an oven-safe tray lined with baking parchment. Spray liberally with oil. Bake in the preheated oven for 18-20 minutes. Turn the paneer half way through cooking time and spray the reverse with oil. The paneer is ready when it's crispy and golden all over.

For the grilled nectarines:

• While the paneer is in the oven, halve the nectarines around the stone and twist to open. Remove the stones and brush them with warm honey or agave nectar.
• Flace the nectarine halves face down on a preheated griddle pan. Press them down gently to ensure good contact with the griddle pan bars. Cook over a moderate heat for 2-3 minutes. Don't move them around at this point.
• Turn the nectarine halves over and cook on the other side for a further 2 minutes. You can brush them with more agave or honey if you like.

For the dressing:

• Whisk together the tamarind and date chutney and olive oil. Add a splash of water if necessary.

To build the salad:

• Arrange your favourite mix of salad leaves on a large platter.
• Top with cherry tomatoes (some halved, some whole), red onion slices, olives, the warm grilled nectarines, crispy baked paneer (warm), slices of apple, boondi, tamarind dressing and a sprinkle of chaat masala.
• Take the platter to the table immediately and let everyone help themselves.

Video

Notes

• The masala paneer used in this recipe can be made up to 48 hours in advance. Store in the fridge until ready to breadcrumb and bake. I recommend breadcrumbing only up to 24 hours in advance. Bake the paneer just before serving.
• Shop-bought paneer can be used in a pinch. Be sure it’s a soft variety.
• Plain paneer can be used in lieu of masala paneer but of course, it won’t be as delicious. The joy of this salad is the contrast of spicy, sweet and tangy flavours.

Get my Homemade Masala Paneer Recipe

Homemade Masala Paneer

The Homemade Masala Paneer. Soft and squidgy homemade masala paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh masala paneer that tastes like it just came from the dairywala.

Check out this recipe

How to Make the Tamarind & Date Chutney I use in 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 my Palak Patta Chaat

Love Sanjana

The post Crispy Paneer & Grilled Nectarine Salad appeared first on Sanjana.Feasts.

What is Oroh?

Oroh is simply a name for smoky aubergine cooked with garlic, onions, tomatoes and chillies. If you’re a fan of North Indian food, you’ll probably know it as Baingan ka Bharta – the North Indian version. Oroh is the Gujarati name for it and here’s how we cook it at home.

Baingan ka Bharta is a part of the national cuisines of all nation states of the Indian subcontinent. It’s a well-loved vegetarian dish that’s made by mincing aubergine or eggplant that is grilled over charcoal or direct fire. At home we do it over direct fire.

A whole head of garlic?!

It’s really easy to be afraid of overdoing it with the garlic in this dish. You might think it’s mad to add as much garlic as my recipe calls for but please do stick with it. The burnt aubergine needs flavours that can stand up to it so that the result is smoky, spicy, punchy and tangy.

Can beginners make Melt-in-the-Mouth Burnt Aubergine and Spinach Curry?

Absolutely! This is one of the first dishes my mother taught me to cook. I’d seen her make it a million times before and it was a favourite in our home. Gather your ingredients and take your time roasting the aubergines over the open flame. Why? Because this is where the dish gets a tonne of flavour so it’s important to get this bit right. Finally, don’t skimp on the charring.

My love affair with Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

I learnt to cook this when I was 12 years old and it blew my mind. I thought it was insane to cook aubergines on an open flame until they’re practically incinerated on the outside. It went against everything I thought to be true about Indian food. However, the very beauty of it was that while the outside burns to a crisp, the inside is cooked until butter-soft and smoky. Perfection.

Some important things to remember when making this aubergine curry:

• Before you start, make some holes through the aubergines – otherwise there will be explosions and they won’t be fun to clean up.
• I also recommend you line your gas cooker with aluminium foil. That way once you’re done, you can just lift it off and throw it away. Besides, nobody wants to be scrubbing their cooker for hours.
• You’ll only be using the inner flesh of the aubergine in the curry. As a result, the charred skin will eventually be discarded. Therefore, try to think about the skin as a protective layer that needs to be charred for the greater good of the flesh. Wow, that got philosophical quickly!

What can I add instead of spinach?

I’ve added spinach to this but to make classic Gujarati Oroh, simply leave it out. I like the combination of leafy green spinach and melt-in-the-mouth aubergine. Similarly, I’ve made this successfully with kale. Note: kale takes longer to cook than spinach so keep this in mind when simmering for a final time. It’s likely to take around 10-15 minutes longer.

How to serve Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Serve with hot, buttery Gujarati Chapattis.

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Melt-in-the-Mouth Burnt Aubergine and Spinach Curry

Smoky aubergine cooked over an open flame + a WHOLE HEAD of garlic! This Indian Burnt Aubergine and Spinach Curry is a sure-fire hit with spice lovers. Yum!

Course Main Course

Cuisine Indian

Keyword aubergine, curry, grilled, spinach, vegan

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 3 large, aubergines eggplant
• 2 tbsp sunflower oil or any flavourless oil
• 1 tbsp cumin seeds
• 1/2 tsp asafoetida optional
• 1 large onion finely chopped
• 8 large cloves garlic peeled and finely chopped
• 3 hot green chillies finely chopped
• 390g tin chopped tomatoes
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tsp sugar
• 2 tsp salt
• 250 g baby leaf spinach washed and squeezed of excess water
• Fresh coriander, lemon wedges and chopped green chillies to garnish

Instructions

• Make around 10 holes in each aubergine and place one on each burner of your gas cooker. Turn the flame on high and cook the aubergines for 8 minutes. Don’t touch or move them during this time. Trust me.
  
• Once 8 minutes have passed, use tongs to turn them over and cook the other sides for 8 minutes, again not moving them. Steam will escape from the holes you’ve made. It’s important not to leave the kitchen during this time! Open a window too. Once charred on the outside, use tongs to place each aubergine onto a plate and set aside to cool.
  
• In a large pan, heat the oil and add the cumin seeds and optional asafoetida. Cook for a minute and then add the onions. Allow to cook on a medium heat until golden, about 10 minutes. Add in the garlic and chillies and cook for a further 2-3 minutes.
• Tip in the tomatoes and the rest of the ingredients except for the spinach and freshly-chopped coriander. Cook for around 15 minutes, stirring frequently until the sauce is thick and the oil begins to separate from the tomatoes slightly.
• Whilst the sauce is cooking, check the aubergines have cooled enough to handle. Split each aubergine lengthways and scrape out the soft inside. It’s okay if some burnt skin comes away with it but try to remove the large pieces. Chop it all up roughly and add to the tomato sauce along with the spinach. Cook for 5 minutes, stirring all the time until the spinach has wilted and any excess water has evaporated.
• Serve sprinkled with fresh coriander, chopped green chillies and lemon wedges.

Notes

• This curry can be made 48 hours in advance. The flavours get better with time so it’s a great make-ahead recipe!
• Make a double batch and freeze half for later! Allow the curry to cool completely, transfer to an airtight container and freeze for up to 6 months. Defrost and room temperature and ensure the curry is piping hot before serving.
• This curry is traditionally eaten with chapattis and salted lassi. Badasses can add a side of Gujarati Lasan ni Chutney if they like. Yeah, MORE GARLIC!
• Once your cooker has cooled down completely, you can lift off the foil lining and wipe down as normal.

 

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If you like this, you’ll love my recipe for Meatless Seekh Kebabs

The post Melt-in-the-Mouth Burnt Aubergine and Spinach Curry appeared first on Sanjana.Feasts.

Firstly, I’m going to make an attempt at guessing what you’re thinking;

“What the heck are sev and where do I get them from?”

These are great questions, great questions to which I don’t have great answers. I know that’s not very helpful however, I’ll do my best to explain the deliciousness of this mysterious ingredient.

Because you need to know.

Sev are a Gujarati snack, closely related to ‘gathia’ in the way they’re made from chickpea flour and fried. They come in all different sizes and are classed as a ‘farsan’ or savoury snack.

They’re best described as crunchy, nutty and great for sprinkling on top of cassava dishes and spiced yogurts.

In this classic Gujarati recipe I’ve re-created à la KO I’ve used jinni (small) sev which is very traditional and also very cute. The tiny little strands soak up the sweet, tangy and spicy flavours of the rich tomato base.

I used cherry tomatoes because that’s what I had, but you can use any variety of fresh tomatoes you have. A sprinkle of ground cinnamon kisses this dish with the flavours of Gujarat, essential if you’re in the mood for an atypical Indian dinner.

You see Gujarati cuisine is beaming with fresh ingredients and sweet, spicy flavours. Sev tameta nu shaak is a one pan meal and so comforting you hardly need to chew (a sign of amazing comfort food, of course). All in all, it’s very quick, very simple and very satisfying – just how I like it.

You can buy sev in Indian farsan stores, most Indian grocery stores (it will be near the gathia, chakris and other savoury snacks). I’ve also seen them popping up in the supermarket more often, so keep an eye out. If you can’t find them in stores, order them online.

Quick Sev and Tomato Curry (sev tameta nu shaak)
(serves 2-4)

Ingredients

325g fresh tomatoes, roughly pureed
140g jinni sev (small sev)
120g onions, finely sliced
2 tbsp oil
¼ tsp mustard seeds
1 tsp cumin seeds
¼ tsp asafoetida
2 tsp concentrated tomato puree
½ tsp turmeric
1 tsp red chilli powder (or to taste)
1 tbsp sugar
½ tsp cinnamon powder
4-6 tbsp water
Salt to taste
Handful of chopped coriander to garnish

Method

1. Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, concentrated tomato puree and onions. Saute until the onions become translucent, and then add the pureed fresh tomatoes.

2. Season with chilli powder, turmeric, cinnamon, salt and sugar. Allow to cook down to a fairly thick mixture, and then adjust the texture with around 4-6 tbsp water. Turn the heat off.

3. Just before you’re ready to serve, add the sev to the piping hot sauce and give it a quick and gentle mix through. Garnish with chopped coriander and serve immediately.

I love to serve this with hot, buttered chapattis and absolutely nothing else. However, it’s also great with naan, paratha and puri. Wash it all down with a tall glass of salted lassi and feel your belly release a deep sigh of gratification.

Visit my collection of Gujarati recipes for more classic dishes and recipe inspiration.

For more nuggets of information on regional Indian cuisine, read my article, Unveiling the Magic of Indian Food on foodnetwork uk.

The post Quick Sev and Tomato Curry (Sev Tameta nu Shaak) appeared first on Sanjana.Feasts.

Woah, what a week; I’ve been as busy as a bumblebee at a flower festival. I can’t help but feel that I should be creating more, posting more and spending less time doing other, time-consuming yet necessary things. Has anybody got a pause button I could borrow for a little while?

Well, I haven’t been a total blog slacker this week. Honest.

A couple of weeks ago one of KO Rasoi’s Facebook fans requested some vegetarian Greek recipes. Can I tell you a scandalous yet unsurprising secret?

I know nothing about Greek food. Shock, horror. You can start throwing rotten olives at me now.

By nothing I mean everything apart from the obvious yummies the Greeks have introduced to us through their simple, flavourful cooking like moussaka, dolmades and baklava. Due to my culinary roots being embedded in the soil of Gujarat, I can’t help but feel a kinship towards cultures that embrace simple spicing and maximum flavour. The Greek culinary culture is definitely one of these.

I’ve seen numerous recipes similar to this one in books and online, and they always have slight variations on one another. By using protein-packed soya beans and delicate flavouring, I would like to offer my own take on this gorgeously Greek classic.

Greek-Style Soya Beans with Dill & Honey
(Serves 4-6)

Ingredients

2 cups soya beans, cooked
2 large onions, chopped (around 2 cups)
4 large cloves garlic, minced
3 tbsp olive oil
3 cups tinned chopped tomatoes
1 tsp chilli powder
3 tbsp concentrated tomato puree
1 tsp smoked paprika
2 tsp dill (I used dried)
1 cup water
2 tbsp honey
Salt to taste

Method

1. In a heavy based pan, heat the olive oil and add the onions and garlic. Sauté on a medium-low heat until softened and slightly golden. This will mellow out the flavours so they are not too strong.

2. Add the tomato puree and cook for a further few minutes to remove some acidity, then add the tinned tomatoes, chilli powder, smoked paprika, 1 tsp dill and the soya beans. Cook this on a low heat for 30 minutes with the lid off.

3. Add one cup of water, season with salt and add another tsp of dill and the honey. Simmer for a couple of minutes and remove from the heat.

Serve with lush, thick Greek yogurt, lots of griddled pitta bread and crumbled feta cheese. Also, forgive me for my sluggishness of late.

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