Shahi Paneer, Chick Peas and Cabbage in Coconut Milk Curry, Basmati Pilaf
Heat the chick pea curry gently. Microwave or stovetop is fine.
Hat a little oil in a non-stick or well seasoned pan. When hot, add the rice. Stir and fry the rice to heat through and get a little crisp. When hot transfer to a serving bowl.
Cut the paneer into approximately 3/4" cubes.
Reoil and heat the pan. When hot but not smoking carefully add the paneer cubes. Brown them on at least 2 sides using a utensil to turn them. About 1 minute per side - they go pretty quick. When browned lower the heat and add the tomato curry sauce to the pan with the paneer. Simmer 1-2 minutes.
Arrange the rice on plates, top with some of each curry.
Potato-Leek Soup, Whole Wheat Batard, Salanova & Spicy Greens Mix
Heat the soup gently. Simmer 1-3 minutes.
Warm the bread.
Dress the Salad
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