Mowgli Paneer

Name: Mowgli Paneer
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ bunch of fresh coriander/cilantro; ¼ tsp ground fenugreek; 5 cm/2 inch piece of fresh root ginger, peeled and grated; ½ tsp ground turmeric; 1 green chilli, pierced; 200 g/7 oz canned chopped tomatoes; 1 tsp ground coriander; 3 tsp tomato purée/paste; 1 tsp cumin seeds; 5 garlic cloves, minced; 2 green chillies, deseeded and thinly sliced; 2 white onions, finely diced; 4 tbsp vegetable oil; 1 tsp sugar; ¼ tsp chilli powder; 250 g/9 oz Paneer; 100 g/3½ oz/⅔ cup frozen peas; 200 g/7 oz spinach, washed and drained; 1 tsp salt; 1 tbsp garam masala

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

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 vegetable oil
1 tsp cumin seeds
1 green chilli<

Asia
India
Main course
Vegetarian
Gluten-free

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