HELP!! I'm seriously considering committing a devious deed.. & I lay the blame solely on the Ramps..The Mr.Hyde part of my brain is constantly entertaining carnal thoughts of sneaking a trip to my native India with a load of ramp seeds.. You see, Ramps are totally unknown in India & find no place in Indian cuisine, But then they seem to be tailor - evolved for it.. that garlicky aroma, those crunchy leaves..the next best thing that I can practically do is of course put the ramp season to good use by incorporating it into as many dishes as I can..
This dish was in a way, inspired by F52 er Antonia James's chile pepper allergy. I had suggested a similar dish to her some time ago that involved spicing with black pepper. This dish has evolved waay beyond that one & bears little resemblance to the original dish (by Tarla Dalal) —Panfusine
Ramp Masala Paste
8 ramp bulbs, (the white part)
1 large onion, (I prefer white, but the red ones will do in a pinch)
1/2 cup broken cashew nuts
2 tablespoons minced ginger root
2 tablespoons unsalted butter
8 stalks of Ramp, stems & leaves (chopped into thin strips)
8 oz. block of Paneer cut into 1/2 inch cubes
1 cup frozen peas
2 cups skim or low fat milk
2-3 tablespoons sour cream
1/8 teaspoon turmeric powder
1/2 teaspoon Garam Masala
1 sprig (~ 15-20) pickled green peppercorns, smashed
Pickled green peppercorns (in brine) are available in Indian grocery stores inder the brand name Lakshmi as 'green pepper pickles'
Blend the ramp, onions, cashew & ginger into fine paste preferably without using any additional water.
Heat the butter in a large skillet and add the cashew paste. Saute on low heat, until the mixture loses that raw onion aroma.
Heat vegetable oil in another smaller non stick skillet and saute the frozen peas. Add the ramp stalks & leaves & allow to wilt.
Transfer to wilted greens & peas into the cashew mixture, along with the Paneer, crushed peppercorns (Add a little in the beginning and increase as per your personal taste) turmeric, salt and garam masala.
Mix to combine. Add the milk, gradually into the curry, stirring all the while. Simmer on low heat until the flavors combine. Stir in the Sour cream& transfer to a serving dish. Garnish with mint & serve warm with Parathas, Roti or just plain Basmati rice.