In a large mixing bowl, combine the dry ingredients (oats, nuts, seeds, brown sugar, spices).
In a small/medium bowl, combine wet ingredients (maple syrup, oil, and salt).
Combine both mixtures and pour onto 2 sheet pans. Bake for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and cool.
I find the granola is done when it all feels dry as you stir it, and doesn’t clump together all sticky-like. I still don’t have a baking sheet, but this time I tried baking the granola in two separate dishes to cook faster. The maple syrup was a souvenir I picked while visiting my friend Francesca in Montreal. It’s some good stuff, and came in a can! Last but not least, Jesse’s tip: don’t spill.
-250 g Tomatoes, chopped (I used 500 g)
200 g Paneer (I used smoked tofu)
50 g Cashew nuts, soaked in boiling water for 15 min, ground to a paste
Fenugreek leaves, dry (if you can find, I couldn’t)
Salt to taste
Garam masala, Coriander, Turmeric powder
Cinnamon, 2 Cloves, 1 Cardamom pod, Dried red chilies
Finely chopped cilantro leaves (wish I had!)
Heat butter, and saute cloves, cinnamon stick, red chilies, and cardamom. Stir-fry and brown the onions, then the ginger-garlic paste. Add the cashew paste. Add coriander powder, red chili powder, and tomatoes. Cook on high. Puree. Cook the paneer, and add it. Remove from heat and add cream.
400 g green peas, boiled 2-3 min (I used frozen) 175 g paneer, cubed (I used smoked tofu instead) 1 lemon ghee (if you have it, otherwise I used butter) 2 large onions 2.5 cm ginger, grated 1 garlic, minced chopped, ripe tomatoes 2 small green chilies, chopped
1 pinch of kasuri methi (dried fenugreek leaves) — I didn’t have
garam masala, cumin, turmeric, red chili, coriander
salt to taste
1 spoonful of cream
50 g Cashews, soaked in water for 30 min.
Fry any spices (that you have whole) and chilis in oil/butter. Saute onion, ginger, garlic until fragrant. Season with salt.
Add tomatoes. Add your powdered spices now and cook until the liquid evaporates.
Grind soaked cashews into a paste with some water.
Fry the paneer separately, then add this to the sauce with the peas and cashew paste.
Add the cream and cilantro.
Smoked tofu is extra-firm and ideally smoked in tea leaves, but I don’t taste it much. Very similar to dry tofu, but lighter in flavor. Serving suggestions: Mater paneer masala can be served with roti, paratha, or naan; if served with plain rice, thin the sauce.