Diwali recipes from chef Sameer Sehgal of Dubai’s Armani / Amal

Sameer Sehgal of Armani/Amal restaurant in Dubai presents three flavourful traditional courses with a modern twist for your Diwali table.

Paneer pudina tikka. Lee Hoagland/The National

The Indian festival of lights is this Thursday, October 23, and, from decadent sweets to savoury mains, Diwali spreads have it all. For those hosting their own celebration, chef Sameer Sehgal of Armani / Amal restaurant in Armani Hotel Dubai shares his favourite traditional recipes prepared with a modern twist.

Achari gobhi (cauliflower with pickling spices)

Serves 4

Ingredients

Cooking oil (to deep-fry cauliflower)

About 60g to 80g fresh ginger, peeled and diced

2 cloves garlic, peeled and diced

2 green chillies, diced

½ tsp turmeric powder

½ tsp red chilli powder

30ml mustard oil

100ml vegetable oil

1 medium white onion, peeled and thinly sliced

2 tbsp tomato paste

1 tsp sugar

Salt, to taste

1 large cauliflower, washed, cut into bite-size florets

2 tbsp plain yogurt, whisked Lemon juice from ½ lemon ¼ bunch coriander leaves, chopped

Ingredients for pickling spices

½ tsp cumin seeds

2 dry red chillies ½ tsp fennel seeds

¼ tsp fenugreek seeds

½ tsp mustard seeds

¼ tsp black onion seeds (also called kalonji)

Method

Heat cooking oil to 180°C.

Dry roast all the pickling spices in a very hot non-stick pan for 1 to 2 minutes until they turn brown. Then grind to a coarse texture and set aside.

Next, combine ginger, garlic and green chillies with 1 to 2 tbsp water and blend until it becomes a smooth paste. Add turmeric and red chilli powder and set aside.

In a heavy-bottom pan, heat mustard oil until it smokes. Remove from heat and add vegetable oil. Re-heat and sauté the sliced onions until brown.

Add in the ginger garlic paste and cook for 5 minutes on low heat. Add the tomato paste and cook for 6 to 8 minutes on medium heat. Add sugar and salt to taste.

Next, fry the cauliflower florets in the hot oil until crisp. Add the cauliflower to the pan and cook for 2 more minutes. Lower the heat and slowly whisk in yogurt, cooking for another 2 minutes. Adjust seasoning to taste and finish with lemon juice and fresh, chopped coriander leaves.

Note: You can use more red chilli powder and/or dry red chilli to make the dish spicier. For a healthy option, do not deep-fry the cauliflower. Instead, add raw florets to the pan and cook with lid closed for 15 to 18 minutes until florets are soft.

Paneer pudina tikka (tandoori paneer infused with mint)

Serves 4

Ingredients

100g fresh ginger, peeled and diced

6 to 8 cloves garlic, peeled and diced

2 green chillies, diced

500g fresh paneer

1 yellow capsicum

1 red capsicum

1 large red onion

100ml lemon juice

½ tbsp salt

4 sprigs mint

50g gram flour (also called chickpea flour or besan)

50g unsalted butter

100g labneh

100g cream cheese

1½ tsp turmeric powder

75ml vegetable oil

100ml double cream

1 tsp salt

½ tsp white pepper powder

Mint chutney (optional)

Ingredients for basting paste

½ tsp chaat masala

½ tsp yellow chilli powder

½ tsp dried mint powder

50g butter

Method

Add ginger, garlic, green chillies and 1 to 2 tbsp of water to a blender to make a fine garlic paste. Set aside.

Wash the paneer block once and cut into 5cm to 6cm squares. Wash both capsicums and cut into 4cm to 5cm squares. Peel the onion and cut into similar sized squares. In a bowl, combine paneer with cut vegetables.

Mix the lemon juice and the ½ tbsp of salt with the garlic paste from above. Spread over the paneer and vegetables and refrigerate for one hour.

Next, wash the mint sprigs well and chop the leaves. In a non-stick pan, lightly sauté the gram flour with butter. In a bowl, combine the labneh, cream cheese, turmeric powder, vegetable oil, double cream, 1 tsp salt and white pepper powder. Whisk until smooth and adjust seasoning as needed.

Pour this mixture over the paneer (after it has been refrigerated for one full hour) and refrigerate again for two to three hours.

Once marination is complete, preheat oven to 200°C.

Spray a large, non-stick rimmed baking sheet or tray with vegetable oil. Spread the paneer and vegetables on the tray. Cook for 15 to 20 minutes. Note: lower the temperature to 160°C after the first 12 minutes.

Once paneer is in the oven, melt 50g butter in a microwave. Then add chaat masala, yellow chilli powder and dried mint powder to the melted butter to make the basting paste.

Halfway through cooking time, apply half of the basting paste on the paneer with a brush and return to the oven to finish cooking. When done, remove the paneer from the oven, transfer to a serving tray and apply the rest of the basting paste to the paneer.

Serve hot with mint chutney.

Phirni (chilled rice pudding with pistachios and sultanas)

Serves 4

Ingredients

75g basmati rice

1l whole milk

2 pods green cardamom, crushed

150g granulated sugar

2 tbsp toasted pistachios, slivered

30g sultanas (raisins)

Gold leaf, to decorate (optional)

Method

Wash the rice and soak it for 30 minutes. Pour into a blender and process to a smooth purée.

Pour the milk into a large saucepan and bring it to a boil.

Add the green cardamom and reduce heat. Simmer for 4 to 5 minutes.

Add the rice purée and simmer for 15 to 20 minutes, stirring constantly.

Then stir in the sugar, pistachios and sultanas and simmer for 10 minutes.

Remove from heat once it has reached a thick consistency and strain to eliminate any lumps.

Pour into a bowl and cool before serving.

Serve hot or cold. Garnish with gold leaf and/or pistachios.