Recipe Inspiration

Ingredients...

2kg vegan paneer cheese, diced

30g rapeseed oil

30g ginger and garlic paste

2tsp salt

Juice of 2 lemons

100g Essential Cuisine Indian Inspired Keralan Style Seasoning

250g vegan yoghurt

For The Sauce:

90g rapeseed oil

8 green cardamons, bruised

4 cloves

2 bay leaves

2 large onions, finely chopped

30g ginger and garlic paste

1.5kg tomatoes, halved

300ml water

50g cashew paste

120g Essential Cuisine Indian Inspired Keralan Style Seasoning

4 fresh green chillies, deseeded and chopped

300g frozen peas

150g vegan cream

Juice of 2 lemons

Method...

1. Place the paneer in a large bowl with the oil, ginger & garlic paste, salt, lemon juice and Indian Inspired Keralan Style Seasoning mix gently to coat. Set aside for 15 minutes then stir in the yoghurt. Leave to marinate while you make the sauce.
   
   
2. In a large saucepan, heat the oil until hot. Toss in the cardamom pods, cloves and bay leaves, sizzle for 30 seconds. Add the onions and fry for a further 3 minutes until soft. Stir in the ginger and garlic paste.
   
   
3. Fry for another 30 seconds, stirring. Add the tomatoes, water & cashew paste. Bring to a simmer and cook until the onion and tomatoes break down into a thick sauce. Using a hand blender blitz until smooth.
   
   
4. Return the sauce to the heat and stir in the Indian Inspired Keralan Style Seasoning and fresh chilli. Let the sauce come to a gentle simmer and add the paneer, peas and cream.
   
   
5. Cook for a further 5 minutes until the cheese is hot, stir in the lemon juice.
   
   
6. Serve with rice and chapati.