Читать книгу Greenfeast - Nigel Slater - Страница 24

For the spice mix:

garlic 2 cloves, peeled

ginger 20g, after peeling

ground turmeric 2 teaspoons

garam masala 2 teaspoons

ground coriander 2 teaspoons

ground cumin 2 teaspoons

cardamom pods 6

ground chilli 1 teaspoon

groundnut or olive oil 4 tablespoons

double cream 250ml

aubergine, medium 1

vegetable oil 3 tablespoons

paneer 200g

cashew nuts 100g

natural yoghurt 150ml

coriander leaves a small handful

Make the spice mix by grinding the garlic, ginger, turmeric, garam masala, ground coriander, cumin and the black seeds from inside the cardamom pods to a paste in a food processor or blender. Add the chilli and groundnut oil. Cook the paste over a low heat for four or five minutes, then stir in the double cream and a little salt. Set aside.

Cut the aubergine into 3cm cubes, then fry in the vegetable oil till soft and golden. Tear the paneer into rough pieces and add to the aubergine with the cashews, letting the nuts and paneer colour lightly. Add the warm spiced cream to the mixture, get it hot, then remove from the heat and stir in the yoghurt and the coriander leaves. Serve with warm flatbread.

• I sometimes add a pinch of sugar to the spice paste, softening the spices and producing a more mellow flavour.

• Rather than aubergine, I often use brown chestnut mushrooms instead, slicing them thickly and frying them in the oil before adding the paneer.