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Mowgli Paneer
- Serves
4
- Difficulty
Easy
- Ready in
45 min
By Nisha Katona
Published 2018
My mother used to make paneer by splitting milk with lemon juice and hanging the separated mass from the kitchen tap in a big muslin sack. That udder of pendulant promise meant that night was paneer curry night. I wanted to share the joy with my Mowgli clients and this sweet, chunky curry is one of the best gifts I can give.
Ingredients
4 tbsp 1 tsp 1
Method
- Put the vegetable oil in a large non-stick frying pan set over a medium-high heat. When hot, add the cumin seeds and fry until they turn dark brown and release their aroma. Add the green chilli and diced white onions and fry for 3 minutes, then add the garlic and ginger and fry until the onions are translucent.
- Add the ground turmeric, chilli powder, garam masa
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Despite the daunting list of ingredients (just do a bit of mise-en-place) this came out very well. It’s not one of the sloppy palak paneers that your average Indian restaurant serves; it has a great depth of flavour from the sauce which gives it a different colour. Putting the paneer in at the end does mean it stays soft. I shall remember that. Even the small humans ate it.