Heritage Month book giveaway

DURBAN resident Asha Maharaj is well-known in the food industry. She is a former food columnist, radio personality, television food show presenter, lecturer, caterer and food consultant. She has also published several cookbooks along the way.

One lucky Berea Mail reader could win a copy of Cooking with Asha Maharaj. To enter fill out the entry form below. 

“I think food is very important, it tells you where you come from. Here in South Africa, we are a melting pot of cultures, we borrow from all over, although in Indian cooking, Indian spices are very important. People go out and look for a particular spice that is imported from India. For instance, a kashmiri chillie has a vibrant red colour without having the heat,” said Maharaj.

She said many of the recipes she cooks have been passed down for generations.

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“It has its roots in antiquity. It comes down from great-grandmother to grandmother to mother and we pass it down to our own children as well,” she said.

This week, Maharaj shares her recipe for crushed peas with paneer which makes use of local ingredients easily found at Durban vendors.

“This dish is ideal when you feel like doing something special for your family on a vegetarian day,” she said. 

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Recipe: Crushed peas with paneer

Ingredients
4 cups fresh, shelled peas
2 tbsp oil
2 tbsp ghee
400 g paneer cubes
1 stick cinnamon
2 pods cardamom – peeled
4 cloves
1 bay leaf
1 star anise
1 tsp cumin
1 onion – chopped
2 tsp crushed garlic
2 tsp crushed ginger
A few sprigs curry leaves
1 medium tomato – chopped
3 tbsp kashmiri mixed masala
1 large potato – peeled, cubed
Salt to taste
Water as needed
2 tbsp fresh, chopped coriander
2 tbsp fresh, chopped mint

Method
Place the peas in a food processor and pulse a few times until the peas are coarsely crushed. Heat the oil and ghee together in a pan and fry the paneer lightly, remove with a draining spoon and keep aside.
Reheat the remaining oil and ghee, add the whole spices and onion. Stir fry until onions are translucent. Add garlic, ginger, curry leaves, tomato and masala. Mix well, add peas, potatoes, salt and 1 ½ cups water to cook the vegetables on moderate heat. When potatoes are cooked through, add the paneer cubes and chopped herbs. Simmer for five to six minutes. Serve with roti.

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