FRESH AND VERSATILE

Veggie-based Indian fare

Serves: 4 (as a main)

Canola oil

■

1 1/4 lb (567 g) hard paneer, cut into 1/2-inch (1.25-cm) cubes 6 cloves of garlic, crushed

1 lb (454 g) ripe plum tomatoes, chopped

1 1/4 tsp (6 mL) salt

1/2 tsp (2.5 mL) ground black pepper

1 tsp (5 mL) ground cumin

1 tsp (5 mL) chili powder

1/3 tsp (2 mL) ground turmeric 1/2 lb (226 g) green beans, trimmed

1/2 lb (226 g) snow peas

1 1/2 cups (375 mL) peas Optional: 1 red chili, finely sliced

1. Put a couple of tablespoons (around 30 mL) of oil into a frying pan over medium heat.

2. When hot, add the paneer and fry for about 4 minutes, until golden and crisp, turning every minute or so. Transfer the paneer to a plate using a slotted spoon.

3. To make the sauce, put another tablespoon of oil into the pan and, when warm, add the garlic. Stir-fry for a couple of minutes, then add the tomatoes.

4. Cook for about 6 minutes, until the tomatoes are just starting to become jammy, then add the salt, black pepper, cumin, ground red chili and turmeric.

5. Stir to mix, cook for another minute, then take off the heat.

6. Bring a pan of water to a boil. When boiling, add the beans, cook for 2 minutes, then add the snow peas. Cook for another 2 minutes, pop the peas in for a final minute, then quickly drain, allowing the veg to dry off properly in their own steam.

7. Heat up the sauce and add the paneer to the pan. When both are hot, add the vegetables and stir to mix. Sprinkle over the sliced red chili.

8. Serve with fresh hot chapatis or rice, and some plain yogurt.