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    Egusi (African Melon) Stew with Paneer

    (suitable for vegetarians)

    Enjoy this delicious fusion of West Africa and South Asia!

    Egusi Stew with Paneer

    Preparation time: 15 mins
    Cooking time: 40 mins
    Serves: 4
    Calories: 299 kcal

    Shopping List
    1 onion, finely chopped
    2 garlic cloves, crushed
    2 tablespoons grated fresh ginger
    4 tablespoons groundnut oil
    2 tablespoons GuDee Palm Oil
    3 tablespoons tomato puree
    1 vegetable stock
    1 habanero pepper, chopped
    1 tablespoon ground curry
    110g GuDee ground Egusi
    450g Paneer Cheese, cut into 2cm cubes
    150g spinach, chopped
    A bunch of Coriander, roughly chopped to garnish

    Step by step

    1. Fry the onion, garlic and ginger in half the groundnut oil on a medium-low heat until softened, about 5 minutes. Add the tomato puree. Turn up the heat to medium. Bring to a simmer and stir in the curry, habanero pepper and salt to taste. Add the vegetable stock and pour in 300ml of water. Cool for 5 minutes.
    2. Add the GuDee Egusi in a bowl with 50ml water and stir until it forms a smooth paste. Add the GuDee Egusi mixture into the sauce and cook for 10-15 minutes until thickened.
    3. Meanwhile, heat the rest of the oil in a nonstick frying pan and fry the paneer cubes in batches until golden on all sides. Remove to a plate as they are ready.
    4. Tip the paneer into the sauce and simmer for 5 minutes to heat through. Add the spinach and cook for another 5 minutes
    5. Serve with rice, naan, chapati or gari and garnish with coriander.

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