Widely used in Indian cuisine, paneer is a mild and creamy cheese that once fried, adds a delicious “meaty” element to vegetarian curries. Try this Silverbeet and Lentil Masala with Crispy Paneer and Eggplant Pickle tonight.
Silverbeet and Lentil Masala with Crispy Paneer and Eggplant Pickle Recipe
Serves 4
Ingredients:
200g paneer, thinly sliced
coriander leaves, to serve
Eggplant Pickle
750g eggplant, roughly chopped
1 tbsp salt
½ cup vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
2cm piece ginger, peeled and thinly sliced
4 garlic cloves, crushed
1 green chilli, halved, de-seeded
1 tsp turmeric powder
⅓ cup malt vinegar
1½ tbsp caster sugar
Masala
½ cup red lentils
¼ cup vegetable oil
1 small red onion, sliced
2cm piece of ginger, peeled and finely grated
2 cloves garlic, finely chopped
⅓ cup masala paste
400g chopped tomatoes
400ml coconut milk
8 stalks silverbeet, roughly chopped
Method:
To make the eggplant pickle, combine eggplant and salt in a colander and set aside over a bowl for 1 hour or until eggplant has softened and released liquid. Squeeze any excess liquid out of the eggplant and set aside.
Heat oil in a large heavy based saucepan over medium heat. Add mustard seeds and cook until they start to pop, add cumin seeds and curry leaves and cook for a further 30 seconds. Add ginger, garlic, chilli and turmeric and cook for 1-2 minutes or until golden. Add eggplant, vinegar and sugar. Reduce heat to low and cook for 10-15 minutes or until eggplant is tender but has not broken down. Set aside to cool completely.
To make the masala, place lentils with 2 cups of water in a medium saucepan over high heat, bring to the boil, reduce heat to low and simmer for 1 hour or until lentils have just softened. Drain and set aside. Heat 1 tbsp of oil in a large non-stick frying pan over medium heat. Add onion, ginger and garlic and cook, stirring, for 4-5 minutes until onion has softened.
Add masala paste and cook for a further 2 minutes. Stir through tomatoes, coconut milk and ½ cup of water and bring to the boil. Add lentils, reduce heat to low and cook for a further 15-20 minutes. Add silverbeet and cook for a further 3-5 minutes or until just cooked.
Heat the remaining oil in a non-stick frying pan over medium heat and cook paneer for 1-2 minutes each side or until golden.
Serve the masala with the crispy paneer, eggplant pickles and coriander leaves.
