Having company for dinner means fancy food!

Do you have one of those friends that is just the best? Like you can hang out for days on end and never run out of things to talk about... you share more memories and laughs than most... and your friendship can survive even the toughest distances (Ontario to Alberta, at one point). For me, that friend is a beautiful lady named Laura. We have known each other since back in the days of college (ah, Mohawk... in my early 20's and living the college dream, Laura and I became fast friends over many a pub night and tea time!), and now (20ish years later) we still love getting together for snazzy food or a groovy tea.

But tonight is special! I asked Laura for her help in taste testing a few of the recipes that are going to be in my upcoming book, and so she is coming over this evening to try out the first one.

And boy, what a way to start things off! This Paneer Butter Masala is incredible. Creamy, a little bit of heat, a little bit of crunch, and just the perfect scoop of coconut rice to go with it. Serve with garlic bok choy and a sprinkle of crushed almonds for best results.

So why is this recipe being included in the book? Well to start, paneer is a nutrient-dense fresh cheese, rich in protein for muscle building, calcium and phosphorus for strong bones and teeth, and fat-soluble vitamins A and D. It's also a good source of other minerals like zinc, copper, and magnesium, and can aid in weight management and heart health. Because it's low in lactose, it's often well-tolerated by people with lactose intolerance. Fresh ginger is a root with anti-inflammatory and antioxidant properties, primarily due to gingerol compounds, that can help relieve nausea, indigestion, pain, and potentially improve blood sugar control and reduce bad cholesterol levels. Garlic is amazing for heart health by potentially lowering cholesterol and blood pressure, boosting the immune system, and providing anti-inflammatory and antioxidant properties. And tomatoes? Quite possibly one of my top 3 favourite veggies (right alongside sweet potato and spinach).

Try varying up the way you make this recipe - add some shrimp! Crank up the heat by tossing in a few hot peppers! Let your imagination run wild and then just go with it. You just might surprise yourself with how much you enjoy eating that way!

This is a great recipe for a busy weeknight, as it is quick, cheap and easy. Clean-up is a snap and coconut yogurt with frozen blueberries on top makes the best dessert (trust me).

Paneer Butter Masala:

·         Canola oil

·         1 lb. hard paneer, cut into ¾" cubes

·         3 tablespoons unsalted butter

·         1 large yellow onion, finely chopped

·         2" piece of fresh gingerroot, peeled and grated

·         6 cloves of garlic, crushed

·         2 (14-oz.) cans of crushed tomatoes

·         1 tablespoon kasoori methi (dried fenugreek leaves)

·         1 teaspoon ground cinnamon

·         ¼ teaspoon ground cloves

·         ½ teaspoon ground red chile

·         2 to 3 tablespoons raw honey

·         1 teaspoons sea salt

·         1 cup peas (fresh or defrosted)

·         ½ cup heavy cream (plus extra to serve) - I sometimes use a can of coconut milk here instead

·         A handful of toasted flaked almonds and toasted oats

·         A drizzle of coconut cream, optional

1) Put some oil into a large lidded frying pan over medium heat and add the paneer. Fry until the cubes are golden on all sides, turning regularly, then remove to a plate

2) Put the butter into the same pan over medium heat. Add the onion and fry for around 5 to 7 minutes, until translucent and turning golden. Add the ginger and garlic, frying for 2 to 3 minutes, then add the crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a thick sauce

3) Add the fenugreek leaves, cinnamon, cloves, ground red chile, raw honey and salt to the pan. Stir, then add the fried paneer, cover with a lid, and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes

4) To serve, scatter with the almonds or oats and drizzle with a little extra cream over steamed basmati rice

A neat alternative to butter chicken, this butter paneer is a great way to wrap up the summer.