|dosa pancakes with peas, potato |
and paneer curry
This curry is one of the simplest - it is a useful curry to have in your back pocket, particularly if you need a vegetarian one in a hurry!
Serve with a selection of fresh Indian chutneys and a simple tomato and onion salad.
Skill level: Easy
150g paneer, cubed (or other soft white cheese such as ricotta)
pea and potato curry
2 x large potatoes (about 450g), peeled and diced
2 tbsp vegetable oil
1 tsp fresh ginger, grated
1 x green chilli, very finely chopped
1 tsp cumin seeds
1-2 x medium English onions, finely chopped
1 tsp ground coriander
1 tsp ground cumin
half tsp ground turmeric
quarter - half tsp ground chilli
2 x tomatoes, deseeded and chopped
250g blanched fresh peas (or thawed frozen peas)
salt and freshly ground black pepper
fresh coriander, finely chopped (to serve)
- Peel and cut and the potatoes into a 2 centimetre dice. Parboil them in a pan of salted boiling water for 10 minutes. (I often place the peelings in a sieve over the pan so that the boiling water bubbles through. I am convinced that the peelings add extra flavour to the potatoes. It definitely seems to for roast spuds. But you may think it is too much of a faff!) Drain the potatoes well and set aside.
- Heat the oil in a large frying pan or wok over a medium heat. Add the cumin seeds and fry until they begin to pop and splutter in the hot oil.
- Add the garlic, ginger and chilli and cook for 1 to 2 minutes, before adding the onions. Lower the heat and cook the onions for about 10 minutes, or until soft.
- Add the rest of the spices and cook for 1 minute before adding the peas, tomatoes and potatoes. Stir well to combine and simmer for about 5 minutes. Check the seasoning.
- Assemble the stuffed pancakes by placing a little of the pea and potato curry in the centre of the dosa with a sprinkling of fresh coriander.
- Top with a little of the paneer and roll up.
- You could use a mixture of lightly cooked cauliflower, chickpeas or broccoli.
- Add a few spices and herbs to the dosas before cooking.
- I used urad dal (white split lentils) but you could use red lentils.