paneer we go

MOWGLI PANEER (serves 4)

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 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, pierced; 2 white onions, finely diced; 5 garlic cloves, minced 5cm/2 inch piece of fresh root ginger, peeled and grated; ½ tsp ground turmeric; ¼ tsp chilli powder; 1 tbsp garam masala; 1 tsp ground coriander; ¼ tsp ground fenugreek; 3 tsp tomato purée/paste; 200g/7oz canned chopped tomatoes; 1 tsp salt; 1 tsp sugar; 100g/3½oz/²⁄³ cup frozen peas; 200g/7oz spinach, washed and drained 250g/9oz paneer; ½ bunch of fresh coriander; 2 green chillies, deseeded and thinly sliced

METHOD:

1. Put the oil in a large non-stick frying pan 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 onion and fry for 3 minutes, then add the garlic and ginger and fry until the onions are translucent.

2. Add the ground turmeric, chilli powder, garam masala, ground coriander, ground fenugreek and tomato purée and stir until everything is fully combined.

3. Add the chopped tomatoes, 200ml/7fl oz/ scant 1 cup water, salt and sugar, bring up the boil, then reduce the heat to low and continue to cook gently for 15–20 minutes, stirring occasionally, until it starts to form a thick and creamy sauce.

4. Add the frozen peas and spinach and cook for 2 minutes until the spinach has wilted, then add the paneer and stir well. Continue to cook for 3–5 minutes until the paneer is soft and giving, but no longer as it will become dense and tough.

5. Finish with the fresh coriander and green chilli just before serving.