{"id":30382,"date":"2012-11-06T12:32:10","date_gmt":"2012-11-06T19:32:10","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=30382"},"modified":"2012-11-06T17:24:14","modified_gmt":"2012-11-07T00:24:14","slug":"fall-ratatouille-with-paneer-and-harissa","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/sides-etc\/fall-ratatouille-with-paneer-and-harissa\/","title":{"rendered":"Fall Ratatouille with Paneer and Harissa"},"content":{"rendered":"

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\"Fall<\/p>\n

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This recipe is a celebration of autumn, of festivities and traditions.\u00a0 Since I am always sailing the ship of nostalgia, trying to look back and finding some fine line that connects me to the past, the Ratatouille<\/em> always reminds me of one comforting recipe of home.<\/p>\n

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Chorchori<\/em> or even Labra <\/em>are homey, and very common vegetarian sides of a Bengali home. They are a medley of\u00a0often seasonal vegetables, cooked all together with a hint of spice (usually\u00a0Panch\u00a0Phoron<\/a><\/em>)\u00a0and may be some herbs and greens.<\/p>\n

The beauty of both of these recipes from the two ends of the world is the communication of each ingredient with the other. Each of them retain their own individuality and yet calmly unify and compliment each each other for a final burst of flavor. There are not many rules to make or to break; any vegetable or a combination of vegetables may be used. It is probably one of the most adaptable ways to cook vegetables. Fresh vegetables are good, but refrigerator cleaning kind would work too.<\/p>\n

While the French celebrate their vegetables in a Ratatouille<\/em>\u00a0– The\u00a0Provencal Mixed Vegetable<\/em><\/strong>, the Bengalis delight in their lightly spiced mishmash\u00a0 of seasonal vegetables, <\/em>which is usually served with steaming hot white rice or Khichuri<\/span><\/a>.<\/em><\/span><\/p>\n

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\"fall<\/p>\n

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With the turn of the season from the blazing heat to the soothing crisp of the fall, the inside\u00a0 and the outside are adorned with the yellow, red and orange. The fall colors are not that dramatic in our parts of Texas, but the fall vegetables are bountiful. I rejoice at the sight of the pumpkin, sweet potatoes, apples and the butternut squash. During the right season, pumpkin and\/or sweet potato are added to the typical Bengali recipe. They add a beautiful hint of sweet to the dish, balanced by the heat of the dried chili pepper it is tempered with. You can take a look at Sharmila’s Chorchori with Pumpkin<\/a> to see how a traditional Bengali recipe might look. When there are no sweet vegetables available, a tiny bit of sugar imparts the required sweetness.<\/p>\n

This recipe was for Divya’s magazine. Do hop over the leaf through the Fall\/Winter\u00a0<\/em>edition of the\u00a0spectacular Divya Yadava Magazine <\/span><\/a><\/strong><\/span>she has created. She has compiled delicious recipes, which are healthy and a lot of them are gluten free.<\/p>\n

On another note, there is a little bit about the author of\u00a0eCurry<\/strong> featured in the magazine – You can read the interview here<\/span><\/a><\/span><\/strong>.<\/p>\n

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When Divya asked me to contribute to her beautiful magazine, she requested a dish to highlight the season of autumn, as well as our very important festival\u00a0 – Diwali<\/strong>. I could think only of humble Diwali\u00a0prasad: <\/em>\u00a0Khichuri<\/span><\/a><\/span> served with a lot of fried vegetables and a sides, among which\u00a0there\u00a0used to\u00a0be a medley of\u00a0seasonal vegetables.<\/p>\n

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So here is a dish unifying the flavors and concepts from around the world – \u00a0A\u00a0Fall Ratatouille with\u00a0Paneer and\u00a0spiced up with Harissa.<\/strong><\/p>\n

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\"fall<\/p>\n

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Fall Ratatouille with Paneer and Harissa <\/em><\/strong><\/p>\n

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Ingredients: <\/strong>(serves 6 as a side)
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  1. 1 cup\u00a0paneer, homemade<\/a> or store bought – <\/strong>cubed\/sliced in desired size<\/em><\/li>\n
  2. 4-5 tablespoon harissa<\/a> <\/strong>(or to taste) \u2013 divided
    \n<\/strong><\/em><\/li>\n
  3. 1\u00a0medium \u2013 large\u00a0eggplant (about 2.5 cup, <\/strong>diced in 1 inch\u00a0cubes)<\/strong><\/em><\/li>\n
  4. 2 medium red onion (about 2 \u2013 2.5 cup) <\/strong>peeled and thinly sliced<\/em><\/li>\n
  5. 1 cup butternut squash or any other squash\/or pumpkin you want to use, <\/strong>peeled & diced in 1\/2 inch cubes<\/em><\/li>\n
  6. 1 red pepper,<\/strong> seeds and membrane removed and sliced<\/em><\/li>\n
  7. 3\u00a0tablespoon dried cranberries, or as much or as little as you want<\/strong><\/li>\n
  8. 4 large tomatoes, (about 1.5 – 2 pounds)\u00a0seeded and diced<\/strong><\/li>\n
  9. 1\/3 cup olive oil<\/strong><\/li>\n
  10. 2\u00a0teaspoon red crushed pepper flakes (or adjust to taste)<\/strong><\/li>\n
  11. 2\u00a0tablespoons fresh herb of your choice <\/strong>(oregano\/thyme\/basil or a blend of a few)<\/em><\/li>\n
  12. salt to taste<\/strong><\/li>\n
  13. fresh drizzle of lemon juice, optional<\/strong><\/li>\n
  14. lightly toasted nuts\u00a0 <\/strong>(walnut, pine nuts etc \u2013 Optional)<\/em><\/li>\n<\/ol>\n

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    Method:<\/em><\/strong>
    \n\u00a0<\/p>\n

    Here is the Recipe for Homemade Harissa<\/a>, if you would like to make it at home or or use store bought ready made Harissa.<\/p>\n

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    Cooking the\u00a0Ratatouille\u00a0<\/span><\/strong><\/p>\n

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    If you are using store bought paneer, dice\/slice them and then drop them in salted hot water (enough to cover the paneer\u00a0completely). Let it stand for 10 minutes; drain. Coat the paneer cubes with a tablespoon of harissa. Let stand for about 15 minutes.<\/p>\n

    Place cubed eggplant in\u00a0a colander and sprinkle with salt.\u00a0Allow it to\u00a0stand 30-45 minutes, then rinse well and pat completely dry.<\/p>\n

    Grill the paneer\u00a0very briefly, just long enough to have the harissa set in as a coat. Alternatively\u00a0they\u00a0may be baked in the oven for about 10 -15 minutes at 350 F. Overcooking will get the paneer tough and chewy.<\/p>\n

    In a bowl toss the cubed\u00a0and peeled butternut squash with a\u00a01.5 tablespoon\u00a0of harissa and allow it to stand for about 15 minutes. Heat the oven to 350 F; lay out the coated cubes in a single layer, drizzle\/spray some oil\u00a0and bake for about 30- 40\u00a0minutes or until\u00a0slightly browned. Alternatively they could be cooked in a skillet too. Set aside.<\/p>\n

    Put about 3-4 tablespoon oil in large skillet. Add the eggplant, sprinkle with salt, and cook at medium to high heat, while\u00a0stirring occasionally,\u00a0for about 15 minutes or until\u00a0tender and golden. Remove with a slotted spoon and set aside.<\/p>\n

    In same skillet, add remaining oil. Add the crushed red pepper flakes and when they sizzle\u00a0add onions saute\u00a0until it softens, about 7 minutes.\u00a0Add red peppers and saute, stirring,\u00a07-10 minutes more. Return eggplant and butternut squash to skillet.<\/p>\n

    Stir in tomatoes, the rest of the harissa paste, and the herbs if you are using. Reduce heat to low and cook covered, until vegetables are tender and the tomatoes start to break down and get mushy. The eggplants might\u00a0get\u00a0mushed up and that is okay.\u00a0They just add to the texture of the dish.\u00a0If you want it dry with less liquid, uncover and cook at high heat until you have the desired consistency.<\/p>\n

    Remove from heat. Adjust salt and herbs. Add the grilled paneer and sprinkle cranberries and nuts and toss well. Drizzle lemon juice (if you want) and garnish with herbs. Serve at room temperature as a side or over some grains (any pasta, rice, quinoa, couscous)<\/em>\u00a0to make a complete meal out of it.<\/p>\n

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    **\u00a0Notes:<\/strong><\/p>\n

    Alternative way cook:<\/strong><\/em><\/p>\n

    The vegetables (onion, eggplant etc) do not necessarily be cooked in the skillet. They may be roasted too. Combine salt and pepper and drizzle oil. Bake\/roast in the oven until tender. Once done, combine harissa, herbs\u00a0and tomatoes in a pan; simmer until it thickens. Add the roasted vegetables and cook for a while until everything combines well. Add paneer, nuts and cranberries.<\/p>\n

    Skip the paneer and use chickpeas (or any beans you want) to make the dish dairy free… <\/em><\/p>\n

    Halloumi may be used instead of paneer.<\/em><\/p>\n

    The vegetables noted above may be changed and anything that you prefer may be used. Same is with the amount and proportion of the vegetables. <\/em><\/p>\n

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    Preparation Time: 20-30 minutes<\/em><\/p>\n

    Cooking Time: 1 hour<\/em><\/p>\n

    Difficulty Level: Intermediate<\/em><\/p>\n

    Serves: 6 as a side<\/em><\/p>\n

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    \"fall<\/p>\n

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    Related Posts: (More\u00a0vegetarian Fall\u00a0recipe that you might like)<\/strong><\/span><\/p>\n