Excerpt From the 'Embellish with Relish' Cookbook -

We have travelled around India regularly over the last 30 years and this recipe is one that I make at home to remind me of the heat and vibrancy that India offers. It's not too spicy, and I sometimes add little Cauliflower florets and small cubes of potato for a change.

Preparation Time: 15 Minutes / Cooking Time: 30 Minutes
Medium
Serves 4

Print For Later

Ingredients

2 tablespoons Hawkshead Relish Hot Garlic Pickle Buy
1 teaspoons dried cumin seeds
Splash of vegetable oil
1 cubed block of paneer cheese
1 teaspoons ground tumeric
1 teaspoon chilli flakes
1 teaspoon garam masala
1 sliced onion
1 tin of chopped tomatoes
200g frozen peas
100g baby spinach
~ To Serve ~
Fresh chopped coriander
Hawkshead Relish Mango Chutney Buy

Method

Crush or chop the Hot Garlic Pickle into a paste. In a dry frying pan over a medium heat, toast the cumin seeds until fragrant, then add a little vegetables oil and the cubed paneer. Cook until the paneer is coloured on all sides then remove the cheese and cumin from the pan and toast the remaining spices for 1 to 2 minutes.
Add a little more oil and the Hot Garlic Pickle to the pan along with the sliced onion. Cook until soft and well coated in the mixture, then add the tomatoes and continue to cook for a couple of minutes until piping hot.
Return the cheese and cumin to the pan along with the frozen peas and spinach and let it simmer until the peas are just hot.
Serve with fresh coriander and our Mango Chutney.

Method Ingredients