Paneer Chilli Fry
Serves: 4 as a starter
Nat and I did the Nilgiri’s cooking class last Saturday and it was excellent.
The class, run by Indian restaurateur Ajoy Joshi, is pretty famous in Sydney and it wasn’t hard to see why. As a restaurateur, Ajoy has been very successful and we have eaten at all his restaurants including Tellicherry which serves upmarket, really clever Indian food backed by personable service.
In terms of the class, we learnt new techniques and gained a greater appreciation of the use and background of different spices and ingredients.
Case in point was this Paneer Chilli Fry, only the second time we have made cheese as part of a dish.
A combination of the cheese, the spices and the buttermilk, it is just wonderful. Really special in fact and definitely something you would look like a genius presenting as part of an Indian feast.
The cheese (Paneer: homemade Indian Cottage Cheese) component requires a little concentration at the beginning, though it isn’t tricky and I’ve written the instructions to keep it as foolproof as possible.
If you, like me, are on a never-ending quest to find better and better Indian food to cook, this is absolutely something you must try.
Just ensure that you don’t try and use anything but full-fat milk. Cheese needs an 8% fat content, with the addition of the cream in this dish making up the 4% fat content of the full-fat milk. Skim milk simply won’t leave you with anything but wasted milk.
1 liter cream milk
100ml fresh cream
½ cup white vinegar
Muslin cloth (for straining)
1 tbsp fresh ginger, crushed
1 tbsp fresh garlic, crushed
1 ½ tbsp fresh green chillis (including the seeds)
4 tbsp coriander seeds, crushed
1 tbsp chilli powder
Salt to taste
2 – 3 tbsp vegetable oil
Juice of one lemon
Chat Masala to taste
1 bunch fresh coriander leaves, chopped
- Place a saucepan over a medium-heat and add the milk and cream. Stir in a figure of eight, ensuring that you are scraping the bottom of the pan to ensure none of the milk/cream sticks.
- When steam starts to come off of the milk, stop stirring. Continue to heat until it starts to boil. Take off the heat and ensure that it doesn’t overflow and spill; this likely means blowing on it to cool it.
- Tip in some of the vinegar and the substance will curdle. Add enough vinegar until this is happening.
- Scoop the curdled milk pieces into the muslin cloth using some sort of strainer or slotted spoon. Discard the whey from the saucepan.
- Tie the cloth reasonable tightly and place the cloth/curdled milk in a colander to allow additional whey to drain out; place the saucepan on top of the cloth and weigh down so that you have an inch-thick compact disc. Allow to drain and compress for at least 20 minutes to allow all the whey to drain out.
- Cut/shred into dices and set aside.
- For the marinade, mix the ginger, garlic, chilli, coriander seeds, chilli powder and salt.
- Heat the oil in a pan until it smokes. Add the marinade to the pan, reduce the heat and cook until the marinade caramelises. Add the buttermilk and reduce until well heated and slightly thickened.
- Add the diced paneer and toss until coated in the marinade.
- Sprinkle with the freshly squeezed lemon juice (to taste) and fresh coriander leaves.