Spicy Paneer Sambhal with Cashews & ginger pickle

Anita Chipalkatty

A delicious simple and hearty vegetarian curry. An ottolengi favourite which cries out for elegance, sophistication and deliciousness. Although a tofu recipe I adaptd to Paneer as its always there at home. The ginger pickle elevates the dish and a perfect acompaniment to rice dishes or even bread.

2 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 35

Total Time 1

Course Main Course

Cuisine Asian, Indian

Servings 4

Ingredients

1 pack Paneer 350 gms or firm Tofu 1 X280 gms
2 cloves garlic cloves crushed
2 tbsp soy sauce dark soya
100 gms roasted salted cashew store bought will do
1 tbsp olive oil
300 ml sunflower oil frying
salt to season

Ginger Pickle

½ inch ginger julienne
1 tsp lime juiced
½ tsp maple syrup honey will do too
salt to season

sambhal

300 gms shallots i small white onion
5-6 cloves garlic cloves- chopped
25 gms fresh large red chillie deseed to remove heat
2-3 fresh lime leaves kafir leaves (makrut lime leaves) if you find it
2 star anise
1 bunch coriander leaves pick stalks and finely chop them
2 gms dry red chillie finely chopped or leave it whole
1 tsp carraway seeds
½ tsp tumeric
3-4 tsp tomato paste
2 tbsp maple syrup
150 ml water

Instructions

This a three part dish, marinate, pickle and assemble
first step is to marinate the Tofu, cut them into equal pieces 12 to be precise
In a bowl add the lime juice, garlic, soy and drizzle them over on to the cut tofu making sure they are evenly coated- leave it to marinate for about 30 min while you prep the rest
Ginger Pickle- easy add the juliened ginger and ingredients and keep it aside
In a pan add the veg oil and on medium flame add the chopped onions, garlic, fresh red chillies, lime leaves and star anise and stalks of coriander for 15 min
Drain the oil and keep the saute stuff aside, in the same oil, fry the tofu and put them back to the marinade of the tofu.
Stir dried chillies, carrawy seed, tumeric, tomato paste and maple syrup and season it with salt along with tofu and the chopped onion and garlic sautes earlier
Add the tofu back again and the reserved
Garnish it with fresh coriander leaves and cashews and tuck in with hot rice/bread and a glass of wine.