Having not had the time to make it during the week, I decided to take the ingredients to Canberra and cook it for Kristel's birthday.
200g farm cheese
1 red capsicum
2 yellow squash
2 T sunflower oil
1 t fennel seeds
1/4 t black mustard seeds
6 fenugreek seeds, ground
1 t kalonji seeds
1/2 t aesofoetida (optional)
1/2 t turmeric
1 tin diced tomato
2 T mango pickle
1 t garam masala
salt to taste
1 t coriander leaves chopped
Roughly cut the vegetables and set aside.
Cut the paneer and farm cheese into 1 1/2 cm cubes and set aside.
Heat the oil, add ginger, garlic and chilli and simmer for 8 - 10 minutes.
Add all the spices (except the masala) and fry until aromatic.
Add the tinned tomato and simmer for a few minutes then set aside while you prepare the rice.
Add the veggies and simmer for about 5 minutes before adding the cheese, pickle and masala.
Gently combine and cook until heated through. Add the coriander just before serving.
For the rice you will need:
1 1/2 cup basmati rice
2 t cumin (Jeera)
1/2 cup salted roast cashews
3 whole peppercorns
2 bay leaves
1/2 cinnamon stick
1/2 t cinnamon pdr
1 onion finely sliced
2 T ghee (1T butter 2t peanut oil)
Wash the rice and soak for 1/2 hour.
Heat ghee, fry the onion until soft, then add the bay leaves and spices.
Add the rice, salt and about 2 1/2 cups water, stir then cover and simmer until done. (We also added the juices from the roasted chicken nibbles).
The chicken nibbles were Kristel's recipe that she had made-up the night before. It was a marinade of dukkah, harissa, smoked paprika, salt, pepper and a drizzle of olive oil and white wine. The chicken can then be either fried or baked.
The experiment was a great success and I will definitely make this again.