Serves: 4 – 6

Nat loves paneer and I know I have said it before, though worth saying again: make your own.

The flavour and texture is completely superior to that of store-bought paneer and it’s a pretty simple process.

This particular Pushpesh Pant dish is absolutely moorish and we loved the texture of the crumbled paneer.

We always cook at least one vegetarian dish when we pull together an Indian banquet and this is one recipe I will be requesting again!

(Have halved the quantity of cloves and added a can of cherry tomatoes; and suggest you do to.)

Ingredients

1/2 tsp ground turmeric
1 tsp chilli powder
4 tbsp ghee
1 tsp cumin seeds
1 small onion, chopped
5 tsp ginger/garlic paste
1 medium tomato, chopped
1 can cherry tomatoes
1 1/2 c cooked chana dal
450gm paneer, mashed
2 green chillies, deseeded and cut into long strips
1 tsp coarsely ground black pepper
1 tsp ground green cardamom
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground fenugreek

To garnish

1 x 4cm piece fresh ginger, peeled and julienned
4 tbsp chopped coriander leaves

Method

1. Put the turmeric and chilli powder in a small bowl, add 2 tbsp water and mix together.
2. Heat the ghee in a heavy-based pan over medium heat, add the cumin and stir-fry for about 1 minute, or until the seeds begin to splutter. Add the onion and fry for 5 minutes, or until it turns light golden. Add the ginger/garlic paste and stir-fry for 1 minute, or until the moisture has evaporated. Add the turmeric mixture and fry for a further 30 seconds, or until all the liquid has evaporated.
3. Add the tomatoes and fry for about 10 minutes. Now add the chana dal and stir-fry for about 2 minutes, or until the oil separates out. Add the mashed paneer and stir, then add the chillies and season with salt. Stir-fry for about 1 minute, before adding the ground spices. Stir, then remove from the heat and adjust the seasoning as necessary. Transfer to a serving dish and garnished with julienned ginger and chopped coriander.