All posts filed under: Paneer/Tofu Dishes

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Vegan Hariyali Chicken Drumsticks

Vegan Hariyali “Chicken” Drumsticks

Along with tofu and soya chunks, one of my favourite vegan sources of protein is seitan. Made from white beans, tofu and vital wheat gluten, my recipe transforms a handful of simple ingredients into the most delicious vegan “chicken”. It has the perfect “shredded chicken” texture and it can be used to make all kinds of vegan dishes from curries and stews, to salads and tandoori-style dishes. I’ve used it to make Vegan Seitan Butter Chicken, Biryani and now these Hariyali “Chicken” Drumsticks. “Hariyali” refers to the beautiful shamrock green colour of the marinade. My recipe puts a glut of coriander and mint to good use and the tandoori-style drumsticks pair perfectly with salad and freshly-made Indian flatbreads like naan, paratha and chapattis. Even though the marinade is packed full of big, punchy flavours, the spicing is simple using lots of ginger, chillies and garlic. Cashews and coconut yoghurt give the super green marinade body so that it clings on the the “chicken” drumsticks with ease. Both vegetarians and meat eaters will be able to …

Kadai Tofu and Vegetables

Vegan Kadai Tofu & Vegetables

I get such a sense of satisfaction from emptying the fridge of the last of the vegetables. Knowing we’ve used up every last bit of fresh food without throwing anything out fills me with all the good feelings. A rogue carrot, a handful of mushrooms and a glut of peppers bought two weeks ago, they all have their uses. Food waste is such a huge problem today and it makes no sense because there are also so many people struggling to feed themselves and their families. Along with supermarkets and food manufacturers, we’re all responsible for ensuring we do what we can to cut down on the amount of food we toss in the bin just because it’s a few days past the date printed on the packet. Tesco have recently announced they will stop printing Best Before dates on some fruit and veg products which is a great start. Having worked on a number of food TV shows in the past, I’ve seen an immense amount of (perfectly good) food being thrown in the …

Easy, Creamy Palak Paneer

Easy, Creamy Palak Paneer

I will always order Palak Paneer if it’s on the menu in a restaurant. It’s the law. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. You can tell a good Indian restaurant from a bad one by the quality of their Palak Paneer. Have they bothered to blend the sauce for a rich, luxurious finish? If it’s left chunky with tomatoes, lots of turmeric and far too many spices, it’s probably the base for another dish on the menu doubled up to be used for Palak Paneer too. It also shouldn’t be labelled Saag Paneer on the menu. Saag Paneer is an entirely different dish made with delicious, peppery mustard greens and shouldn’t be confused with the milder-tasting Palak Paneer made with spinach. It’s delightful when restaurant Palak Paneer turns out to have a smooth and creamy blended spinach sauce with a bright green colour. You can tell it’s been made with care and attention. simple flavoured sauce paired with a big, bold and spicy …

Restaurant-Style Tandoori Paneer Tikka

Restaurant-Style Tandoori Paneer Tikka

One of my most favourite meals in the world is the iconic Punjabi dish, Tandoori Paneer Tikka. When this street food gem is served alongside lemon wedges, salad and mint and coriander chutney, nothing else comes close. The beauty of simple ingredients, very few spices and fiery cooking method ensures this dish is world famous for its leopard-spotted char and smoky flavours. I’ve been working on this recipe for the ultimate Restaurant-Style Tandoori Paneer Tikka made without a tandoor or barbecue for SO long. You’ll notice my dreams of installing a big, badass tandoor in my garden still haven’t come to fruition. Don’t worry though, I’ve found a great workaround. It’s a recipe that gives you restaurant or street-style flavours at home with minimal effort. Spoiler: there’s no grill or oven involved either. Juicy chunks of paneer marinated in a punchy hot and sour tandoori masala are skewered up with onion petals and pieces of pepper. The loaded skewers are then grilled on a wire rack directly over the gas cooker to infuse deep, smoky …

Ugandan Rolex - East African Breakfast Wraps Rolled with a Vegan Omelette Inside

Ugandan Rolex: East African Breakfast Wraps Rolled with a Vegan Omelette Inside

I’ve always been slightly bitter that I could never appreciate the beauty of a breakfast burrito. Don’t worry, I most certainly haven’t fallen off the vegetarian bandwagon. For me, the idea of something so filling, flavoursome and not to mention, gigantic for breakfast makes me weak at the knees. I’m that person who gives breakfast burrito street stalls serious side eye as I pass by. Jealousy. All of this was true up until the point of discovering the ‘Rolex’. Nope, we’re not chowing down on eye-wateringly expensive watches for breakfast; We’re eating spicy omelettes with onions, chillies, shredded cabbage and tomatoes, all wrapped in hot, flaky flatbread. Found on the bustling, buzzing streets of Kampala, Masaka and dozens more towns and cities in Uganda, Rolex is one of the most delicious and underrated street foods you’ll come across in East Africa. A beautiful combination of textures and flavours, in a portable roll for eating on the go. It’s so popular, there’s an entire festival dedicated to it. Any festival dedicated to something that resembles a …

Dhai Ke Kebab Lettuce Wraps

Dhai Ke Kebab Lettuce Wraps with Sweet Onion Drizzle

I’ll always be a fan of a really good veggie burger but when it’s hot outside and I’m feeling too lazy to cook, lettuce wraps with something a little bit different inside are the like a dream. I love using lettuce to wrap up spicy noodles, quinoa salad, tandoori tofu and these totally delicious Dhai Ke Kebabs. These kebabs are made with thick, creamy yogurt that’s been hung for 24 hours, paneer, fresh mint, coriander, ginger and chilli – hardly health food but when a lettuce-wrapped kebab with crunchy veggies and sweet onion sauce tastes this fresh, you won’t care. I promise. The Dhai Ke Kebabs themselves have a golden, crunchy exterior from a combination of breadcrumbs and semolina – the audible ‘crunch’ when you bite into it is SO satisfying. The inside is soft, surprisingly light and lemony with the freshness of mint, coriander and a touch of ginger. The delicate combo of flavours will dance on your palate as if you were partaking in a groom’s dhol procession at an Indian wedding, midsummer. …

Chilli-Garlic Tofu Noodle Bowls with Crispy Fried Okra

Chilli-Garlic Tofu Noodle Bowls with Crispy Okra

One of my favourite weeknight dinners is stir-fried tofu with colourful veggies, noodles and heaps of chilli. This is a twist on Chilli Paneer – that Indian vegetarian restaurant favourite that has found its way onto wedding menus and dinner tables at home. As much as I love paneer, I find it a little too heavy to have with noodles or rice – this is where tofu noodle bowls come to the rescue. They might look quite ordinary but the sauce packs a real punch, seasoning the golden tofu and noodles perfectly. It’s made using large red chillies, garlic, spring onions, soy sauce, star anise and brown sugar. A combo of ingredients I always have in the house. I throw in any vegetables I have in the fridge – usually a mix of broccoli, mushrooms, beansprouts, mange tout or French beans. My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of …

Tandoori Tofu Tikka Masala (Vegan)

Tandoori Tofu Tikka Masala (Vegan)

In my book, anything served on a stick is a winner. It seals the deal if what’s on the stick is smothered in a charred tandoori paste, restaurant style. Here’s my take on a British-‘Indian’ dish. It’s loaded with homemade tandoori spices, garlic, lemon, ground almonds and coconut cream. The best thing about it is that it’s 100% vegan. That’s got to get me extra brownie points, right? Yeah, yeah, yeah, I know it’s not an ‘authentic Indian recipe’ and have heard far too many times, ‘Ask any Indian what tikka masala is and they won’t know.’ To this I say, ‘Whatevs’. For me, this started out as a guilty pleasure dish I’ve grown to love and adapt to my own tastes, incorporating my love for tandoori dishes. I’ve gotten over it and I promise once you’ve tried it yourself, you will too! I’ve been obsessed with tofu puffs for as long as I can remember. I like to think of them as sailboats for any sauce or spice you add. They soak in flavours …

Best-Ever Bombay Sandwiches

Best-Ever Bombay Sandwiches

Triple-decker toasted sandwiches filled with potatoes, spicy coriander and mint chutney, red onions, grilled paneer and tomatoes are what makes these pimped-up Bombay sandwiches the ultimate Indian-inspired snack. With Indian street food vendors popping up all over the UK, selling everything from Kati Rolls to Pau Bhaji, and Masala Dosa to Samosas, we’re becoming accustomed to having delicious Indian street food on tap… and we want it fast. Not only that; but it better be damn perfect too. Believe it or not, but I’ve heard students in King’s Cross complain there’s far too much tadka on top of their dosa chutney and ajwain in their samosa pastry. We’ve become a nation of Indian street food connoisseurs and it’s bloody brilliant. Re-creating street food classics like these Bombay Sandwiches at home is so simple. Why wouldn’t it be? It’s a sandwich. But not just any sandwich. Traditional Bombay sandwiches consist of two pieces of bread with slices of boiled potato, mint and coriander chutney, onions, cucumber and tomatoes on sliced white bread, I’ve taken it a …

Paneer Bhurji Kati Rolls (4)

Paneer Bhurji Kati Rolls

This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for lunch or dinner. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Traditional kati rolls come from Kolkata where they are essentially a kebab wrapped in paratha. Just like sandwiches and wraps you’ll find all over the world, from gyros to banh mi, kati rolls are a street food favourite because they lend themselves to eating on-the-go – a must in any bustling city. My take on kati rolls combines my passion for paneer bhurji (North Indian-style spiced, scrambled paneer) and hot chapattis. I figured if I was going to fill something with pure paneer and vegetables, I’d better use a chapatti rather than ghee-filled paratha. If you’re not bothered about the extra calories, I’d recommend you go the whole hog and wrap your bhurji in hot, buttery paratha. There’s nothing quite like it. …

Stuffed Naan Pockets with Spicy Pizza Dip

Two of my favourite things in the world are naan and pizza. I love them in all shapes and forms from classic peshwari naan to hybrid naan pizzas – especially when they involve cheese, green veggies and lashings of garlic. I’ll be honest, getting home from a long day at work and sitting down to a naan pizza made with shop-bought garlic and coriander naan and leftover paneer butter masala is one of the most incredible dinners ever! Don’t believe me? Try it yourself. Here’s a simple recipe that celebrates my love of naan and pizza in an easy-to-eat fashion. My recipe for naan pockets uses crumbled paneer and crushed peas as a stuffing for the deliciously-light and buttery naan envelopes. They’re folded into the classic teardrop shape, brushed with a mixture of butter and turmeric, sprinkled with kalonji seeds, and then baked in a hot oven until golden. If you’re not a fan of paneer, these are also great with a filling of grated broccoli and spinach, steamed sweet potato, and cauliflower and green …

Tamarind-Glazed Tofu Sliders with Kachumbar Slaw

Yes, I’m back. After a week in Mombasa, six weeks of family time and a week of tech issues, I felt it was time I blogged again. I offer you a summer spread of these mini burgers filled with tamarind-glazed grilled tofu, masala potato wedges and spicy Indian slaw (kachumbar). When I was young, my dad would call me from work at 6.30pm to ask me to quickly make his favourite kachumbar before he arrived home in time for one of mum’s gorgeous home-cooked dinners. It was always a pleasure and allowed me to perfect the recipe – one which now has a very special place in my heart. Even though kachumbar means ‘cucumber’ but I often make it without. I often just crave the simplicity of juicy tomatoes, red onions and mixed spices. For this recipe, I’ve added grated carrots, cucumbers and spring onions to create a kachumbar-inspired slaw to offer a delicious crunch to these tofu sliders. Masala wedges are a staple at home and are usually made with either sweet potatoes or …