Paneer Dopiaza with Charred Shallot Petals

Set your oven to 200°C. Cut the shallots vertically in half, through the root and keeping each half intact. Peel off the outer skin and first layer if necessary. Massage the shallots with a scant amount of vegetable oil. Place them on a lined baking tray, cut side up, and roast for 15–20 minutes, or until cooked through. Remove from the oven. The next step is to char. You can use your oven grill set on the highest heat, placing the shelf as close to the hot grills as possible, or use a chef’s blowtorch. Alternatively place the shallots cut side down in a very hot dry frying pan for the same effect. Set aside to cool.

To make the masala, heat 3 or 4 tablespoons of vegetable oil in a large lidded saucepan or sauté pan on a medium to high heat, then add the bay leaf and the whole spices: dried chilli, cinnamon/cassia, cardamom and cloves. Be careful, the bay leaves will spit. Once they start to release their aromas, add the red onion and the white parts of the spring onions, then reduce the heat and allow to soften for a few minutes.

Add the ginger, garlic and green chillies and cook out for a couple of minutes, then tip in the ground spices: turmeric and garam masala, and the salt. Mix well and allow the spices to toast for 30 seconds – add a splash of water if the mixture starts to catch.

Pour in the tinned tomatoes, give everything a good mix, and crank up the heat to bring the masala to the boil. Then reduce the heat to medium and simmer for 8–10 minutes, covered.

Meanwhile prepare the paneer. If you are using shop-bought paneer, which tends to be firmer, soak it in a bowl of boiling water for a couple of minutes. This will make it lovely and soft, like home-made paneer. Drain and pat dry on kitchen paper (any moisture will spit when fried, so do be thorough with this step). Cut into bite-sized cubes.

Your masala will be about ready now, and you should see the oil split on the surface. Drizzle in the cream, mix through, then bring to a simmer once more and taste. Adjust the seasoning as necessary, sprinkle with the methi, then take off the heat. 7. To shallow-fry the paneer you don’t need much oil in the frying pan. Fry in batches until golden on all sides, on a medium to high heat. Be careful in case it spits – which it shouldn’t as long as you’ve done a good job in removing the moisture and your oil isn’t too hot. Place on kitchen paper to drain. Season with a little sea salt while it’s still hot, and a sprinkle of chaat masala, then fold it through the masala sauce along with the green parts of the spring onions. Put the saucepan back on the hob on a medium heat.

Separate the cooled shallots into petals and season them with sea salt. Reserve the prettiest petals for presentation and fold the rest in with the paneer, to warm through. Simmer for a further 2–3 minutes, so all the flavours can become acquainted. This is the point at which you should wilt the spinach through the dopiaza too, should you wish to add it.

Garnish with the shallot petals you held back, plenty of fresh coriander and finely sliced red chilli. Serve with naan flecked with onion seeds, hot buttered rotlis or even hot buttered pitta bread or rice.

COOK’S NOTE The addition of the spinach gives this a saag paneer vibe, or you could use charred red pepper from a jar, which is another delicious combo.