FOOD / RECIPES
3. Now add the potato and chillies and fry until lightly browned. Stir in the cauliflower and green beans and continue cooking until all the vegetables are about 80% cooked through but still quite al dente – about 3 minutes should do. Add the peas and the ground spices and give it all a good stir. Pour all this into the smooth sauce you prepared earlier and heat it all up. 4. Continue to cook the vegetables until they are cooked to your liking but be sure not to overcook them! I like mine to have a bit of bite to them. You might need to add a drop more water. Stir in the cubed paneer and season with salt to taste. 5. Serve garnished with coriander and garam masala.
MAKE IT VEGAN Don’t add the paneer or butter. It will still taste superb! You can also get a nice buttery flavour using vegetable ghee. This is one of the few curries I’ve tried with tofu and, although I’m not a big tofu fan, I wasn’t disappointed banana dosas This is one of the first Indian desserts I made when I started my blog. My youngest daughter and I would whip these up all the time. It was our bonding time and I loved it. She’s now a teenager and isn’t so interested in making banana dosas with her old man anymore. But sometimes I still make these and surprise her after dinner. Banana dosas are good on their own but are also nice with kulfi or ice cream.
PREP TIME: 10 MINS COOKING TIME: 10 MINS
• 5 bananas • 250g brown rice flour • 50g plain flour • A small pinch of salt • 1 tbsp sugar (more or less to taste) • Vegetable oil, for greasing • Runny honey, to serve • Pistachio, cardamom and vanilla kulfi, to serve (optional)
1. Mash the bananas into a thick mushy paste in a large bowl. Kids love doing this! Now sift the flours over the bananas and add the sugar and salt. Mix to combine. 2. Pour about 150ml water into a cup and slowly add it to the mixture while stirring with a wooden spoon. You only want to add enough water so that the mixture is smooth but lumpy from the bananas, and so it kind of plops off the fork when scooped up and dropped back into the bowl. It is quite thick. 3. Take a little bit of the oil and wipe it onto the surface of a non-stick pan. Place the pan over medium heat. When it is hot, add a scoop of the batter. Let the banana dosa cook in the pan for about 4 minutes on the first side, then flip over and cook for 3 minutes on the opposite side. Be careful not to burn the pancake. Keep warm while you make the rest of the pancakes. Of course, if you have a large pan you should be able to cook a few at a time. 4. Serve drizzled with runny honey, to taste. I like to serve these with pistachio kulfi.
READ: The Curry Guy Veggie by Dan Toombs (Quadrille,
£15) Photography © Kris Kirkham
OCTOBER/NOVEMBER 2019 thegreenparent.co.uk