Coat cubes of paneer with crunchy sesame seeds and fry, then wrap with crisp salad for a filling vegetarian lunch or weeknight dinner Tikka skewers A star rating of 4.1 out of 5. 9 ratings Heat the oil in a large saucepan. When it is hot, add the cumin seeds. After a minute they will begin to smell very aromatic. At this point, add the diced onion, ginger, garlic and chilli peppers. Cook for about 5 minutes until softened. Stir in the ground spices. If the pan is too dry, add a splash of water too. Stir to coat in the oil until they begin to smell fragrant. Add the chopped pepper and fry for 30 seconds. Then go in with the mixed powder, turmeric, garam masala and chilli powder. Stir with the oil to make a loose paste. Add the almond flour and a small splash of base gravy and mix until you have a smooth paste. If using a bunch of large-leaf spinach, chop about an inch off of the end of spinach stems and submerge in a large bowl of cold water and rinse well. Leave in the water until needed. Heat a large pot over medium-high heat. Add olive oil and saute onion, tomato, garlic, and ginger for 5 minutes, until translucent. Mix all the spice ingredients in a bowl. Set aside. Coat the marinated chicken pieces well with potato starch (flour). Toss the excess flour out before frying. Preheat wok, fill with oil, heat oil to 350°F. Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside. Add Seasonings: Stir in garlic and ginger and cook for 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently. DQlFP.

pepper lunch curry recipe