A spicy nut loaf from Hari Ghotra
Ingredients
- 1 tbsp of cumin seeds
- 1 dried chilli
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 3 cm fresh ginger , finely chopped
- 200 g of chestnut mushrooms sliced
- 100 g of paneer grated
- 1 large carrot grated
- 1 tsp kashmiri chilli powder
- 1/2 tsp ground turmeric
- 100 g red lentils
- 2 tomatoes chopped
- 300 ml of water
- 100 g of walnuts finely chopped
- 100 g of cashew nuts finely chopped
- 100 g of mature cheddar grated
- 1 handful of fresh coriander chopped
- 1 tbsp of ghee
- salt
Servings:
Instructions
- Preheat an oven to 180°C/gas mark 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.
- In a large frying pan, heat the ghee and add the cumin seeds and dried chilli. Cook until fragrant.
- Add the onions and cook for a further 5 minutes, or until they start to soften. Place the garlic and ginger in the pan and stir for several minutes, then add the sliced mushrooms and cook until tender.
- Mix in the paneer and grated carrot and cook the mixture for 3 further minutes, then add the chilli powder and turmeric and cook for 1 minute
- Add the tomatoes and cook for about 1 minute, or until they begin to break down, then add the water and season with salt.
- Pour in the lentils and bring to the boil. Simmer over a low heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes). Remove from the heat and allow to cool slightly
- Roughly chop the nuts and stir into pan with the coriander and cheese. Once fully combined, spoon the mixture into the prepared tin and press down.
- Cover the loaf tin with foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 10–15 minutes, or until firm when pressed gently. Serve immediately
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