Right you lovely people I am so excited to give you a go-to Friday night classic in the Oliver
household. We're going to make veggie tikka masala. We've got beautiful marinated and grilled veggies
with paneer cheese. The lovely sauce, got an amazing grater salad. Then we've got these amazing little
pancakes to mop up the sauce. So, so good and I bet you can do it quicker than ordering a takeaway. So
come on, let's do this. In a roasting tray we'll go in with some olive oil salt and pepper and then
a nice heaped teaspoon of golden turmeric, amazing flavour and then cumin seeds. Cut that with a little
lemon. We can steal some of that zest and that will caramelize and go sweet and delicious but
of course it's the juice that we want so that's our basic marinade. We'll use that to toss all
the veggies. Onions into quarters then break them into petals. We're gonna skewer these, if they're
too small, they're too fiddly. Then peppers and just tear this into similar size chunks. We've got
chilies, red, green, yellow whatever you can get your hands on and then our good friend mr cauliflower
Just remove the stalk and we'll take big chunks you can even put the nice green leaves in there
In here we're just gonna have a good old toss-up. Turmeric is just one of the most incredible spices
the colour, the savouriness, the sort of smokiness and then paneer. Fantastic cheese. Cut an inch
cube, put that in the marinade. Again what's lovely about paneer it is a fantastic carrier of flavours
So get yourself a skewer. So just skewer that on and just alternate it. A bit of onion, a bit of chilli
So last one goes on. I've turned the grill on and we want to get it black and gnarly on one side
Then turn it and get it black and gnarly on the other side. I reckon about 15-20 minutes in a grill
at full whack. So now it's the time for sauce. I want to introduce curry leaves. You might find
that in your supermarket, if you haven't there are Indian supermarkets all around
the country and they will have it. This will transform your curries. Get some all in a pan
and they will start to go crispy. We'll sprinkle them on at the end and I just want the flavour
in the oil. I'll take an onion and I'll just roughly chop that. That goes in to that curry leaf
oil. I've got four cloves of garlic roughly sliced them. Then I want a thumb-sized piece of ginger
really roughly chopped. I just want to soften these up. So we're going to go in with a heaped teaspoon
of garam masala and then heap teaspoon of sweet paprika, a little handful of almonds they don't
just give you that gorgeous nutty flavour they give you a creaminess. Get a liquidiser. This is a
very good friend in this recipe. We'll take a tin of plum tomatoes and I'll take the onions, nuts
spices, garlic and just get it in there, maximum flavour minimum kind of fuss this is all good
So back into the pan this is the base of your sauce nice and smooth. We're then going to go in
with chickpeas, really soak up the flavour beautifully. I've got some coconut milk here so
I'm going to put most of the coconut milk in. One last thing and that's just a nice
generous heaped teaspoon of mango chutney. Give that a stir. That is the welcoming party
for our grilled veg. Let's start thinking about how we're going to make this Friday night special. I'm
going to show you these amazing coconut, bubbly, one side cooked pancakes. Get yourself a builder's mug
filled with self-raising flour. Then we're going to go in with one mug of water, black mustard
seeds. Just shake some in. They'll soften, give good flavour and then like a heap tablespoon's worth
of this coconut cream. Use a whisk, small pan on a medium-high heat. I'll take a ladle. In we go around
the rim of the pan and it'll start peeling away and that is exactly what you want. So take a beep
What's happening? Pancakes, sauce. Let's have a little look at our veg, it's cooked nice. I think
I want to burn it a bit more right. So the timing's just working perfect. So let's have a little think...
ah salad! No no no no. What I'm gonna do is a really cool box grater salad. It could be anything crunchy
So let's just grate a carrot. As I'm grating away have a look in the pan. Can you see
the sides of the pancakes are coming away. So we're only cooking this on one side
crispy one side, fluffy the other. I can smell that it's starting to sort of catch and toast boom
that my friends is what we've got crispy beautiful gorgeousness and that mopping up that sauce
come on so back to the salad guys we'll have cucumber yeah we've got some cabbage and we've
got ginger in there to sort of scent it pour that onto there and then out is our cute little rainbow
salad i'm not going to dress this with oil just lime juiced hair in a little bit of coriander
yes color and fun on a friday night right back to the veg and we can now just take these veggies
into here and what i like to do is stand it up like this just slice down and cut them off
let the veggies mingle with the sauce and simmer for 10 minutes remember we saved back
the little bit of that coconut milk we can just rip all this through now and sprinkle
with crispy fried curry leaves have a little look at that enough talking let's have a feed
tear these up we'll go for some curry paneers there beautiful bit of cauliflower those nice
little chickpeas where i put that coconut milk in at the end see how it just ripples in the
most beautiful beautiful way we'll get our salad a little slap of refreshment let me come down
to the level the pancake is a kind of a little edible plate that you can mop and tear
so good and every mouthful different flavors and that sauce connects it all this kind of vibe is a
big part of our family and I suggest you should have a go and make it a big part of yours, enjoy!