Denizens of the dark dominate these days. Benign ones beckon from the front-yard graveyards creative Halloween celebrants create. Dangerous ones use their wealth and platforms to spread their destructive doom.
So this year we’re especially grateful that Diwali and Halloween coincide. The five-day Hindu festival’s themes of the victory of good over evil, light over darkness and hope over despair seem just what we need. Plus delicious dishes to sweeten our spirits.
This year New York City schools will observe Diwali and Halloween both and our favorite kindergarten teacher will make a quick and delicious dish that’s somehow celebratory and comforting both. She slightly adapted Zainab Shah’s recipe, substituting peanut butter for the pricier cashew butter stirring in spinach along with peas called for. Served with rice and naan her tofu-based version is a hit with meat-eaters and kids. Creamy, nutty, gingery, with turmeric, garlic and red chile powder, this dish is “so much more than the sum of its parts.” Whether you celebrate spooky or sparkly, may whatever holiday you enjoy bring you light!
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Mattar Paneer (Peas and Paneer in Spiced Tomato Gravy)
* ¼ cup ghee or neutral oil
* ½ pound paneer or extra-firm tofu, cut into 1-inch cubes and patted very dry
* 1 medium yellow onion, finely chopped
* ½ teaspoon ginger paste or freshly grated ginger
* ½ teaspoon garlic paste or freshly grated garlic
* 1 teaspoon cumin seeds
* ¾ teaspoon kashmiri or other red chile powder
* ¼ teaspoon turmeric powder
* 3 medium plum tomatoes, finely chopped
* 1 teaspoon fine sea salt
* 2 tablespoons cashew or peanut butter
* 8 ounces frozen (no need to thaw) or fresh green peas (about 1¾ cups)
* 8-ounce bag of spinach (optional)
* 3 tablespoons heavy cream or cashew cream (optional)
* ½ teaspoon garam masala
* Rice or roti or naan, for serving
Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted (or heat oil). Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel. (Or if you have more time, toss cut-up tofu with some ghee or oil and roast on parchment paper in a 425-degree oven for 25-30 minutes, tossing to toast.)
In the same frying pan or wok, add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
Add cumin seeds, chile powder and turmeric, and stir until fragrant, about 30 seconds to 1 minute. Stir in tomatoes and salt. Add ¾ cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
Lower the heat to medium-low, and stir in nut butter. Add peas, paneer and spinach if using. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice and naan or roti.
(Source: Zainab Shah, ).
Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don’t). Contact her at seasonedtotasteljs@gmail.com