Great British Food Christmas 2024

Fragrant & Flavour-packed Buckle up as Meera Sodha takes you on a tasty tour of some of her favourite recipes with a twist BakedButterPaneer I used to eat paneer buttermasala regularlywith an Indian friend, Aditya, at a little place near Russell Square in London until one day something awkward happened that meant we never went back. That day, hemade the error of wearing a black shirt and black trousers to dinner and, like a rugby player with the ball, was tackled a couple of times on his way to the bathroomas he was mistaken for a waiter. Aditya, this one’s for you. NOTE: I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic likeme), add a big slab of butter to the finished curry. Serves: 4 Prepare: 15minutes Cook: 1 hour For the paneer: Rapeseed oil 500g hard paneer, cut into 2 1/2cm cubes 6 cloves of garlic, crushed 2cmx 2cmginger, finely grated 1 tsp Kashmiri chilli powder 1/2 tbsp lemon juice, fromó lemon 3/4 tsp salt 1/2 tsp ground turmeric 5 tbsp (75g) Greek yoghurt For the butter sauce: 1 tsp Kashmiri chilli powder 1 tsp garammasala 1 tsp ground cumin 1/2 tsp ground cardamom ¾ tsp salt “You could, if you’re a stickler for tradition (and not a heretic likeme), add a big slab of butter to the finished curry” Geeta's Mango Chutney, available in major supermarkets - see in-store for prices geetasfood.com Shopping Basket RECI PES | MEERA SODHA greatbr i t ishfoodawards.com 100