I’m a huge fan of ‘ugly delicious’. You know those recipes that look questionable, but pack a powerhouse of flavour and release the happy food dance wiggle!
Well this un-seemingly special plate of peas is one such recipe.
Adapted from @nigellalawson ‘s recipe for Muttar Paneer (check out her recipe here: Muttar Paneer), these peas are little balls of flavour nestled with squeaky smooth fried haloumi chunks. Um, YUM!
I first came across this dish during a church luncheon. It stood out to me through the sea of gluten that is quite commonplace on a luncheon table.
The green glow of delight shining like a star through a table of beige.
After the first bite, I decided I had to find the creator of such a delightful dish! I started the rounds and eventually came to the dish’s master chef. Now, I wish I could remember their name (It’s been so long since this experience), but alas it has escaped my memory, however I do remember them telling me to look up ‘Nigella’s Peas and Paneer’ and I would find it. They did not steer me wrong!
It was a week later and I thought I would re-create the dish for a family lunch. I got out Nigella’s recipe and stared at the ingredient list, then checked my cupboards & fridge, and as I am known to do, I adapted and free-styled the recipe.
A little extra of this, a little less of that, an alternative here and some sweetness there, and voila, hey presto we have ‘Spiced Peas & Haloumi’.
I hope you love it as much as I do and a huge thanks to the mother of all things tasty, the ever incredible Nigella Lawson for the creation of the original recipe!
S P I C E D P E A S & H A L O U M I
Ingredients:
500g frozen peas
1 tbsp oil
1 onion, diced
250g haloumi, cut into small chunks
1/4 cup tomato relish (this adds sweetness as well as a savoury tomato base)
1 tbsp tomato paste
2 cloves garlic, crushed into a paste
1 tsp finely grated ginger
1 1/2 tsp garam masala
1/2 tsp tumeric
1/2 tsp cumin
1 tsp Vegeta Natur stock powder
3-4 cups water
Method:
1. Place the oil and onion in the fry pan and cook until translucent. Add the chunks of haloumi and continue to fry until the haloumi has browned.
2. Add the garlic, ginger, garam masala, tumeric and cumin and fry off, mixing well as it cooks. After 2 minutes, add the tomato relish, tomato paste, vegeta stock powder, peas and enough water to just cover the peas. Mix well and turn down the heat to a low simmer. Cook down until the sauce thickens and reduces.
4. Tumble the mixture into a large bowl and serve.
This tastes amazing served with a potato curry, flat bread and a cucumber raita.
The Moss Larder 