WORDS��AMY�GRIER
F O O D
GOURMET ON T H E GO
HOME-MADE ‘TAKE-AWAY’
Karhai paneer
with fenugreek
leaves
Most of us have our local Indian
takeaway on speed-dial for a Fridaynight
blow-out. But it’s surprisingly
easy to rustle up a delicious home-made
version, too. This recipe comes from
Swiss veggie master Rolf Hiltl, owner of
the world’s oldest vegetarian restaurant,
Haus Hiltl, in Zurich. Nutritious, simple,
and very, very tasty, this curry is the
perfect way to spice up a cosy night in.
Cooking time
20 minutes to prepare,
5 minutes to cook
Per portion:
Fat: 53g
Kcals: 609
Ingredients (serves 4)
X 350g tomatoes X 350g
potatoes X 350g paneer
(Indian cheese) X 1 onion X 2
tsp ground cumin X 3 tbs tomato
purée X 2cm ginger X 3tsp ground
cumin X 1/2 tsp cayenne pepper
X 1 tsp turmeric X 1/2 bunch coriander,
chopped X 1 tsp channa masala
X 1/2 tsp asafoetida [a spice that tastes
like onion] X 2 cloves X 1 tsp fennel
seeds X 1 tbsp fenugreek leaves
X 2 tbsp lemon juice X 100ml cream
X 50g cashew nuts, chopped X 1 tsp
sea salt X 500ml water
Method Skin the tomatoes and dice.
Peel the potatoes and cut into 2cm
chunks, then cut the paneer into 2cm
chunks too. Slice the onion into eight.
Gently sauté the tomato purée, onion,
wedges and chopped ginger in butter.
Add the spices and diced tomatoes,
and sauté a little longer. Add the lemon
juice, cream, cashew nuts and salt, stir
and add the water. Add the potatoes
T HE I NDULG E R
IT MAY BE THE WRONG SEASON FOR ICE CREAM,
OH, HECK – IT’S NEVER THE WRONG SEASON FOR
ICE CREAM, ESPECIALLY WHEN HEN IT IT’S S
BRITISH ARTISAN ICE CREAM M FRO FROM M
RICA. HANDMADE WITH NATURAL TURAL
INGREDIENTS AND GOAT’S MILK M ILK
(GOOD FOR THOSE WITH
LACTOSE ALLERGIES), STYLIST L I ST
LOVES THE TANGY CRANBERRY, R RY,
OR, FOR DARING PALATES,
BLACK PEPPER & GINGER.
IT’S AVAILABLE AT
HARRODS, £2.50 FOR
100ML (HARRODS.COM).
SOMETIMES�ONLY�
FOOD�WILL�DO
WINE, PEEP SHOW AND A TASTY
CURRY – WHAT FRIDAY NIGHTS ON
THE SOFA WERE MADE FOR
and cook until tender. Fry the paneer
in butter until browned. Add to the
sauce and potatoes, season and serve.
Hiltl. Veggie International. A World Of
Difference by Orell Füssli, £39 from Tibits
FOOD
BLING
Easy Tasty
Magic is
like make-up
for food, with
edible gold
and silver leaf,
savoury
sprinkle herb
glitter g and the
Touche Éclat of
the bunch, Taste No. No.5: a umami paste
designed to give flavour flav and depth to
any dish. So give you your humdrum dishes
some sparkle with this th range of cooking
preparations from fo food guru Laura
Santtini. Available at
Selfridges stores
nationwide from £2.99 (selfridges.co.uk).
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