Crunchy paneer served with Indian spicy mushy peas, courgette raita (v)

Ingredients

For Courgette Raita
• 1 teaspoon cold pressed rapeseed oil.
• 200g plain yoghurt
• ½ Tsp cumin seeds
• 1 courgette in ribbons
• Salt to taste
For Paneer
• 200g block paneer cut into cubes (Savera Paneer)
• Salt to taste
• 2 tspn corn flour
• 2 tspn plain flour
• 2 tablespoons Blue Nun Rivaner Riesling to make batter
For Spicy Peas
• 250g frozen green peas
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ¼ teaspoon red chilli powder
• ½ teaspoon dried mango powder
• Salt to taste
• Water to help frying
• 2 tbnsp cold pressed rapeseed oil for frying

Method

Serves 4

1. For raita: Heat 1 teaspoon oil in the wok. Add cumin seeds fry until brown

2. Toss the courgette ribbons until softened add salt to taste

3. Add to the yoghurt and set aside

4. For the peas: heat 2 tablespoon oil on setting no 10 in a wok and add the peas with all the spices. Toss for 4-5 minutes. Using the back of your spoon and a splash of water mash the peas. Set aside in a bowl

5. For the paneer: Combine flour, cornflour and ½ tsp of salt, add enough Blue Nun Rivaner Riesling wine to make a batter. Cut paneer into small square pieces. Dip them in the paste and fry till golden brown

6. Combine the paneer and peas in the wok. Serve with courgette raita on the side.

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