Dinner last night was a take on Rick Stein’s paneer jalfrezi a recipe from his “getting better with every recipe I try“, ‘India’ cook book. This recipe is basically an indian curry stir fry of peppers and tomatoes but as there was a shortfall of peppers in our kitchen I added extra green capsicum and some broccoli raab. Funny, I hadn’t heard of ‘raab’ until I read Celia from Fig Jam and Lime Cordial‘s post today and she mentioned broccoli raab in her post. It looked suspiciously like what I was growing and had picked to use in this dish. I had planted and grown seed labelled as Broccoli ‘Sessantina grossa’, guess what? Yep, broccoli raab. I’m much more excited about it now, just thought it was a scrungy variety of broccoli until I researched it more closely.
As well as adding the ‘raab’ I also had some pre soaked yellow split peas that were prepared for another dish, I ran out of puff for that, so they went into the pan too. I cut back the chilli powder in the recipe by half and the curry flavour was beautiful, just right. Served with steamed rice, but I would love to have tried it with some fresh naan or flatbread. That can wait until next time when I make it with more peppers and tomatoes when they are at the peak of their season. I love any dish with indian paneer cheese (similar to a heavy cottage cheese) in it and the split peas added a nice textural change. Worked out well and tasted delicious.