Vegetable Satay Soup & Matar Paneer

Last night I made Vegetable Satay Soup & Matar Paneer. I believe it went down rather well. It was also incredibly filling. Here comes the science.

Vegetable Satay Soup

Ingredients:

450g baby potatoes
175g green beans
1 vegetable stock cube
100g broad beans
Satay sauce
175g cherry tomatoes
pitta bread







Method:

Slice the carrot lenthways twice to quarter and chop into chunks. Boil with the potatoes and 1 1/2 pints of vegetable stock for 10-12 minutes until softened then add the green and broad beans and simmer for 2 minutes. Add the satay sauce and cook for a further 2 minutes before adding the halved cherry tomatoes. Serve.

Matar Paneer















Ingredients:

450gms green peas
250gms Paneer
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms tomatoes (peeled and sliced)
1cup plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 vegetable oil

To Garnish :

Garam masala powder
Chopped coriander leaves

Method:

1. Make a paste by grinding together half the onions, the garlic and coriander seeds.
2. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
3. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
4. Add the turmeric and the paste mixture and fry until the ghee starts to separate.
5. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
6. Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.