Indian Dinner with guest chef Bijal Shah:

Bijal visited us from London, with her husband Milan and their son Siddarth in August 2009. I took advantage of her considerable skill in the kitchen to ask her to cook a meal so we could help...and LEARN! The following recipes are very loosely transcribed from my scribbled notes, so the amounts may vary. The 7-minute video below shows the highlights at the stovetop leading to the supper table.

Punjabi Mutter Paneer (Green Peas & Fresh Goat Paneer/Cheese)

Ingredients:

• Oil — 2 tbsp
• Paneer — 1 1/2 lb. (we used fresh-made goat's cheese paneer, but you can buy paneer from any middle eastern market)
• Red Onions — 2 large, chopped
• Garlic — 3 large cloves
• Turmeric Powder — 1/2 tsp
• Garam Masala — 2 Tbsp
• Salt — to taste
• 1 Tbsp. fresh ginger, grated
• Red Chili Powder — to taste
• 1/4 lg. can crushed tomatoes
• 1/2 Tbsp. sugar
• Cinnamon Stick — 1 pc.
• 3 Cloves
• 4 Green Cardamom pods
• Chopped Cilantro
• ground almonds or cashews, 1/4 cup
• Frozen Green Peas — 16 oz pkt

Method:

Heat a cast iron pan on medium heat. Add the oil and allow it to heat up. Cook and stir the cubed paneer in the oil till it is golden in color. Take out the Paneer and drain on a paper towel and keep aside.
In a larger pot, heat up the oil and add in the chopped onions; cook over low to medium heat until soft and carmelized. Add in the garlic, spices and continue to cook over low heat. Mix well.
In a separate pot steam the peas until just done, not overdone or they will lose their fresh green colour.
Add the drained paneer into the sauce and mix well to absorb the flavours, finally add the cooked peas, stir well and serve.

Basmati Rice

Ingredients:

• Basmati Rice — 2 cups
• Water — 4 cups
• Cinnamon Stick — 1 pc.
• Saffron — pinch
• Green Cardamom — 2 pods

Method:

Rinse basmati rice well and drain. Place in rice cooker or pot, add water and spices and cook 20 minutes or until done.

Dahl

Ingredients:

• Oil — 2 tbsp
• Mustard Seeds
• 1 Tbsp. Cumin Seeds
• 2 small pinches ajwain (black onion seeds)
• 1 sauteed med. onion
• Turmeric Powder — 1/4 tsp
• Red Lentils, 1 cup, pre-soaked and rinsed
• Water — 4 cups
• 2 Chopped fresh tomatoes
• salt, to taste

Method:

Heat a soup pot on medium heat. Add the oil and allow it to heat up. Add the mustard seeds and cover until they complete popping. Add cumin and ajwain seeds and continue to stir as they brown and flavour the oil. Add in the chopped onion and turmeric and continue to cook until soft. Add rinsed and drained red lentils, and saute for another few minutes. Add water. Cover and cook until lentils are soft. Add chopped fresh tomatoes and chopped cilantro (optional) and salt to taste.

Green Bean Shaak

Ingredients:

• Mustard Seeds, pinch
• 2 small pinches ajwain (black onion seeds)
• Green Beans, chopped finely
• Turmeric Powder — 1/4 tsp
• Salt, to taste
• pinch of chili powder
• 1 clove garlic, crushed
• 1-2 chopped fresh tomatoes

Method:

Heat a cast iron pan on medium heat. Add the oil and allow it to heat up. Add the mustard seeds and ajwain, and cover until they complete popping. Add the green beans and saute, covered, over a medium heat for about 15 minutes until just cooked. Add chopped fresh, tomatoes, remaining spices and salt to taste during the last 5 minutes.

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