Vegetarian 2 Dish Special Recipe

Prepare aromatics and spices

Measure and have spices (ground coriander, cumin, garam masala, turmeric, cayenne), tomato paste and crushed tomatoes ready. Drain and rinse the cooked chickpeas if using canned.

Heat 1 tbs vegetable oil in a wide skillet or saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and beginning to brown, about 6–8 minutes.

Add the minced garlic (3 cloves) and 1 tbs minced ginger and sauté until fragrant, about 30–45 seconds.

Stir in the tomato paste and cook 1 minute to remove raw taste. Add crushed tomatoes and 1/2 cup water, scraping any brown bits from the pan. Bring to a gentle simmer.

Add ground coriander (1 tsp), ground cumin (1 tsp), turmeric (0.5 tsp), garam masala (1 tsp) and cayenne (0.25 tsp, optional). Stir to combine and simmer uncovered for 6–8 minutes to thicken slightly.

Add the chickpeas (2 cups) to the sauce, stir to coat, then add salt (1.5 tsp) and sugar (1 tsp). Simmer gently for 8–10 minutes so the chickpeas absorb the sauce. If the mixture becomes too thick, add up to another 1/4 cup water.

Taste and adjust seasoning (salt, a pinch more sugar if too acidic). Stir in 1 tbs lemon juice and finish with chopped cilantro (2 tbs) right before serving.

Marinate the paneer

In a bowl combine 0.75 cups yogurt, 1 tbs oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tbs minced ginger, 1 tsp ground coriander, 1 tsp garam masala, 0.5 tsp turmeric, 1 tsp Kashmiri chili or smoked paprika, and 1 tsp salt. Add paneer cubes (300 g) and gently fold to coat. Marinate at least 20 minutes (up to 2 hours).

Sear paneer and vegetables

Heat 1 tbs vegetable oil in a large nonstick skillet over medium-high heat. Add marinated paneer in a single layer and sear until golden on two sides, about 2–3 minutes per side. Remove and set aside. In the same pan, add the bell pepper chunks (1) and red onion chunks (1) and sear until slightly charred but still crisp-tender, about 4 minutes. Remove vegetables and set aside with the paneer.

Make the masala sauce

Reduce heat to medium, add 2 tbs butter to the pan. Add 1 cup tomato puree and sauté 3–4 minutes. Add kasoori methi (1 tsp, optional) crushed between your palms, 0.5 tsp sugar and 0.5 tsp salt. Simmer 4–6 minutes until the sauce thickens slightly.

Stir in 120 ml heavy cream (or coconut milk) and simmer 1–2 minutes to combine. Return the seared paneer and vegetables to the pan and gently fold to coat in the sauce. Warm through for 2–3 minutes so paneer absorbs flavors—do not over-stir to avoid breaking cubes.

Adjust salt to taste and finish with a small drizzle of cream if desired. Keep warm until serving.

Rinse 2 cups basmati rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan combine the rinsed rice, 3 cups water, 1 tsp salt and 1 tbs butter or oil. Bring to a boil over high heat uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer for 12–15 minutes without lifting the lid. After cooking, turn off the heat and let sit, covered, for 8–10 minutes to steam.

Fluff the rice gently with a fork before transferring to a large serving container.

In a mixing bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt and 1 tsp sugar.

Add 0.5 cups plain yogurt and 0.05 cups (about 1–2 tbs) warm water and 1 tbs oil. Mix until a soft dough forms; if dough is too dry, add water 1 tsp at a time. Knead briefly in the bowl or on a floured surface for 2–3 minutes until smooth.

Divide dough into 2 equal pieces, roll each into a ball and let rest 10 minutes (rest helps gluten relax and makes naan tender).

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Roll one dough ball on a lightly floured surface into an oval about 7–8" long and 1/8" thick.

Place the rolled naan into the hot skillet. Cook until bubbly and golden underneath, 1–2 minutes, then flip and cook the other side 1–2 minutes until cooked through with brown spots. Repeat with second naan.

Brush each finished naan with melted butter (1 tbs per naan) and sprinkle optional minced garlic or nigella seeds if using. Keep warm wrapped in a clean towel until serving.