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.
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....
ReplyDeleteOh, yum, looks glorious. Tamarind is one of my favourite ingredients and reminds me I haven't used it for a long time.
ReplyDeleteDharm - excellent! It's definitely going on my list of things to cook then.
ReplyDeleteCranky - it is lovely. I make a chicken in tamarind dish sometimes that would definitely lend itself to tofu.
That saag paneer looks really great
ReplyDeleteThat looks totally delicious to me! I love spinach, you have given me a craving.
ReplyDeleteI love paneer! Looks fabulous, one of these days, perhaps I will attempt at home. :P
ReplyDeleteKat - thanks!
ReplyDeleteNatashya - it's a good recipe. Especially if you like spinach!
Marie - thanks!
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.
ReplyDeleteWhat a great meal. Both dishes look delicious and since I till have tamarind concentrate I have to try those chickpeas.
ReplyDeleteSimona - start with something familiar, like lentils and work your way up on the spice.
ReplyDeleteDeb - they are really good & they'd fit your lighter way of cooking.