Tenderstem®, Paneer and Carrot Sambhal Served with Poodla and Pink Lady® Raita
A lovely Indian-inspired vegetarian recipe here, for the adventurous cook. Poodla, incidentally, is a chickpea crêpe.
20 minutes preparation
25 minutes cooking
For the Sambhal
- 250g Tenderstem®
- 2 large carrots
- 225g paneer cheese
- 1 large lemon – zest and juice
- 2 tbsp vegetable or sunflower oil
- 1½ tsp small black mustard seeds
- 5-6 curry leaves
- 1½ tsp table salt
- 2 tsp cumin and coriander powder
- 2 tsp red chilli powder or chilli flakes
For the Raita
- 1 Pink Lady® apple
- 100g plain yoghurt
- 2 tsp crushed cumin seeds or ground cumin
- 1tsp salt
For the Poodla
- 150g chickpea flour – also known as gram flour
- 2 tbsp fine semolina
- 150g plain yoghurt
- 2 tsp crushed ginger
- 1 finely chopped green chilli (optional)
- 1½ tsp salt
- ½ tsp turmeric powder
- 2 tsp cumin seeds
- ½ tsp bicarbonate of soda
- 3-4 sprigs fresh coriander, chopped
- 80ml-100ml w warm water
- Vegetable or sunflower oil for frying
Steam the Tenderstem® for 5 minutes and then transfer to a bowl of iced water. Grate the carrots, cut the paneer into 1cm cubes and set both aside. Zest and juice the lemon and set aside.
To make the poodla – mix all the ingredients together to make a batter – use a balloon whisk to get rid of any lumps of flour.
Heat a tsp of oil in a flat, preferably non-stick, frying pan. Ladle in a few tablespoons of the batter and then smooth over into a round with the back of the spoon. Leave to cook for a few minutes until the edges start crisping up and the top looks dry in places and then flip over and cook the other side for a few minutes. They should be golden brown colour and have a few little holes in surface. Repeat until you’ve used up all the batter. This should make 4 dinner plate-sized poodla.
When your poodla are ready, put the oil in the wok and add the mustard seeds. Place over a medium heat. When the seeds start to fizzle and pop add the curry leaves, quickly followed by the paneer. Sauté the paneer for a minute or so until some of the edges start to brown. Pour over the lemon juice and then add the grated carrots and spices. Give it a good mix through to distribute the spices and then finally add the Tenderstem® and lemon zest. Gently stir to warm the Tenderstem® through. You can garnish with some chopped coriander.
To make the raita, cut, core and grate the apples. Pour over the yoghurt, cumin and salt and mix together well. Serve a good spoonful on the side of your sambhal and poodla.
Tip: If you’re short on time you can replace the poodla with ready made chappatis/tortillas or naan bread. Alternatively you can serve the sambhal with rice. If you want to get ahead you can make a batch of poodla and freeze them. They defrost in seconds in microwave.