The past few weeks have been busy, getting back into work after the holidays. I've been out most evenings after work and have been out on the weekends for dinner with friends. As a result, it occurred to me today that Michael and I haven't actually eaten together in at least two weeks. We haven't even eaten the same thing. We've been living parallel to one another - him cooking one meal, me cooking another. So I consider tonight's meal a step in the right direction: he was eating leftover chicken curry while I was eating this absolutely delectable, spicy, rich paneer and celeriac kofte with a fennel- and chili-spiced sauce. I can't speak for him, but my dinner was just the warm, flavoursome treat that I need on a Sunday night.
These kofte are so unbelievably easy. You mash up some boiled celeriac and toss it with spices and grated paneer. The kofte bake for forty minutes or so in a hot oven while you whip up this sauce, which took me no time at all. The sauce recipe is from one of my favourite food blogs, Ko Rasoi. Serve with hot rice or nice chappati and you're set: crunchy, tender parcels of celeriac, melting with paneer, and an almost explosive, rich spiced sauce.
*****
1 celeriac, peeled and cubed
100 grams paneer, grated
1 tbsp. cumin seeds
1 tsp. coriander powder
pinch of cayenne pepper
1/4 cup buckwheat flour + some for dusting
salt and pepper
olive oil
1. Preheat your oven to 400 degrees F (200 C). Boil your celeriac until tender, about twenty minutes. 2. Drain and mash thoroughly, before mixing with your paneer, spices, and your 1/4 cup flour. Season and form into golf-ball sized patties. Dredge the patties in flour. 3. Brush your patties with a bit of oil and bake on an oiled baking sheet for forty to fifty minutes.
- Follow RecipesDream
- Follow @us
