PARATHA
250g/1¾ cups + 2tbsp plain/all-purpose flour
½tsp salt
3tbsp melted ghee
250ml/1 cup lukewarm water
CURRY
250g/9oz paneer, cubed
2tbsp ghee (or groundnut oil)
2 brown onions, sliced
A generous pinch of salt
3 cloves garlic, crushed
2tsp garam masala
1tsp ground cumin
1tsp ground turmeric
1tsp chilli flakes
Black pepper
750g/1lb 10oz frozen spinach
2tbsp tomato paste
3tbsp natural yoghurt
This is perfect for the sort of Hallowe’en party I enjoy hosting. Make a giant pot of it (double or triple the amounts below – it’s so easy to scale up), have some ghost stories at the ready, and eat generous bowlfuls by candlelight while you attempt to scare the rest of the group silly.
Serves 4
1. First, prepare the paratha dough. Pour the flour and salt into a bowl. In a jug, add 2 teaspoons of the melted ghee to the water, and then slowly pour into the flour, stirring to incorporate. Knead for 5–10 minutes, until the dough is soft and smooth, then return to the bowl, cover with a tea towel, and leave for 30 minutes while you make the curry.
2. Warm a dry pan over a moderate heat. Add the paneer, and brown all over. Remove and set aside.
3. Melt the ghee in a large saucepan and fry the onions, with the salt, for about 5 minutes, until they’ve started to soften. Add the garlic and cook for a couple of minutes, and then add the spices, chilli, and a good grinding of pepper. Cook for 5 minutes over a moderate heat, stirring frequently so they don’t burn.
4. Add the frozen spinach, and stir as it defrosts. Stir in the tomato paste. Cook for 15 minutes, and then add the paneer. Turn off the heat, and add the yoghurt.
5. To shape the paratha, cut the dough into 8 pieces. Roll out into a thin circle, brush with the remaining melted ghee, and then fold in half. Brush with more ghee, and then fold in half again, so you have a triangle. Roll out carefully (or all the ghee will burst out) to lengthen, until the breads are a 2mm/1/16in thick. Lay in a hot, dry pan, and cook until the underside is covered with golden brown patches. Flip over and cook until the bread is flaky, cooked through, and has browned spots on both sides. Store the bread wrapped in a clean tea towel while you make the rest.
6. Warm the curry through, and serve the breads hot, with plenty of lime pickle alongside.