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Indian

by Now Then Sheffield

Recipe by the Bhaji Shop and Thali Café
Serves 4 as a starter

2 tsp cumin seeds
200g paneer, cut into cubes
4 cloves garlic, crushed
1 fresh green chillis, chopped
Pinch of black pepper
1 tsp salt
1 can chopped tomatoes
250g frozen peas

Pour a thin coating of oil into a large frying pan and bring to a high heat. Fry the paneer in batches until golden brown all over, then set aside. Fry the garlic, chilli, and cumin until aromatic then throw in the tomatoes and stir well. Season with the salt, pepper and lemon. Throw in the peas and paneer and warm through.

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Recipe by the Bhaji Shop and Thali Café
Serves 4

250g red lentils
1 onion, finely chopped
4 garlic cloves, chopped with 1 tsp salt
1 inch fresh ginger, grated
1 tsp cumin seeds
1 tsp coriander seeds
4 green cardamon pods
6 cloves
2 tsp turmeric
1 tsp black mustard seeds
Juice of 1 lemon
Tomato puree
Coriander, fresh
Butter (optional)
2 tbsp oil

Pour the oil into a large pan and bring to a high heat. Add the onions, garlic and ginger and cook until the onions are soft but not browned.

Crush the spices, add them all and cook gently for five minutes. Add a squeeze of tomato puree and stir, then throw in the red lentils. Stir until they are well coated with the mixture. Pour in double the quantity of water and bring to the boil, then reduce heat to a simmer until the lentils are very soft.

You may need to add more water during the cooking process, but it depends whether you like your dahl saucy or soupy. When it's ready, add the lemon juice and season to taste. Throw in some chopped coriander to finish and a lump of butter, if you're not a vegan.

Photo by Sara Hill

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by Now Then Sheffield

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