Rajma chawal, paneer, date & tamarind chutney, Diwali sweets
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
READY IN: 20 MINS
Date and tamarind chutney
Cucumber (⅓ supplied)
Coriander (⅓ supplied)
Red onion (⅓ supplied)
YOU’LL NEED: Medium frying pan, medium saucepan, sieve or colander, chopping board, knife
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Dairy, onion, garlic
These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the ingredients: Wash the vegetables. Thinly slice the red onion. Halve the cucumber and slice thinly on the diagonal. Slice the apples and silverbeet stems. Thinly slice the silverbeet leaves. Dice the paneer into 2cm pieces.
2. Cook the rice: Bring a medium pot of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Cook the paneer: Heat a splash of oil in a medium frying pan over medium heat. Cook the paneer cubes for 2 minutes or until brown on all sides. Add half the onion, cook for one minute. Add silverbeet stems and apples, for one minute and then stir through the silverbeet leaves. Remove from the pan.
4. Heat the rajma chawal: Place the rajma in the pan, bring to the boil to heat through.
5. To serve: Spoon the date and tamarind chutney over the paneer, silverbeet and apple. Serve with the rajma chawal, rice, remaining onion and cucumber. Finish your meal with a treat to celebrate Diwali.