Monday, 21 September 2009

Meat-Free Mondays: Saag Paneer & Tamarind Chickpeas

This was the most delicious meal!

I sort of followed this recipe for the paneer, using bought paneer, and a mixture of curly kale, spinach and coriander as my greens.

I knew I wanted a pulse on the plate, and I knew I wanted it to be red to contrast with the deep green of the saag paneer. I also thought that something quite highly spiced and a bit tangy would be good, which led me to thinking chilli and tamarind. This recipe fit the bill from all angles.

I could have served it over rice, but I decided that the chickpeas provided enough bulk to be completely satisfying. And it was.

10 comments:

Dharm said...

Ooh yes! That does look good! Re your comment on my blog, I am sure dried curry leaves would work just as well since you end up frying them anyway....

mscrankypants said...

Oh, yum, looks glorious. Tamarind is one of my favourite ingredients and reminds me I haven't used it for a long time.

Foodycat said...

Dharm - excellent! It's definitely going on my list of things to cook then.

Cranky - it is lovely. I make a chicken in tamarind dish sometimes that would definitely lend itself to tofu.

kat said...

That saag paneer looks really great

Natashya KitchenPuppies said...

That looks totally delicious to me! I love spinach, you have given me a craving.

Marie said...

I love paneer! Looks fabulous, one of these days, perhaps I will attempt at home. :P

Foodycat said...

Kat - thanks!

Natashya - it's a good recipe. Especially if you like spinach!

Marie - thanks!

Simona said...

I love the color combination! One of these days I will find the courage to cook an Indian dish. I am not there yet. It did not help that today I went to an Indian grocery store for inspiration and found it close :( I am intrigued by tamarind.

Debinhawaii said...

What a great meal. Both dishes look delicious and since I till have tamarind concentrate I have to try those chickpeas.

Foodycat said...

Simona - start with something familiar, like lentils and work your way up on the spice.

Deb - they are really good & they'd fit your lighter way of cooking.

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