Indian
Indian
Slow-Cooked Lentil Hash
This Indian Hash leans on garam masala to do the heavy lifting. We slow-cook the Lentil for...
Indian · Soup
Golden Paneer Chowder with garam masala
This Indian Chowder leans on garam masala to do the heavy lifting. We sear the Paneer for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the garam masala elements, and pat the paneer dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the paneer and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the ghee and the rest of the garam masala flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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