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Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
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Rice / Breads
Accompaniments
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Serves


1 Bunch of fresh spinach
200g Paneer (Cheese)
1 large onion
¼ cup tomatoes
Oil
1/8 cup cream
½ tspn Seven Seas Ginger crushed
½ tspn Seven Seas Garlic crushed
Salt
Maharajah's Mixed Spices (cumin, coriander, black pepper, cinnamon, cardamom and Cloves)

 
  1. Cut Paneer (Cheese) into 2cm cubes
  2. Heat oil in wok and fry Paneer in wok until golden brown. Remove and put aside
  3. Wash and chop spinach
  4. In a separate saucepan add oil and fry chopped onion
  5. Add Cumin and Coriander and fry for 2 mins
  6. Add remaining mixed spices and fry a further 3 minutes
  7. Add garlic and ginger then ad tomatoes
  8. Add chopped spinach, season, and cook a further 5 minutes
  9. Blend the ingredients in a blender until smooth
  10. Return mixture to pan. Add cream and Paneer and stir through

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