Kate’s Panir with tomato, ginger and coriander sauce
Indian panir, (or paneer) is made from pressed milk curds, creating a creamy dish bursting with seeds, delicate spices and a refreshing hint of mint
SERVES
6
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2l milk
juice of one lemon
2 tbsp oil
1 tsp black mustard seeds
5 tsp cumin seeds
2 tsp fennel seeds
3 tsp minced fresh ginger
1 green chili cut in thin strips
3 cans of tomatoes
1 tsp turmeric
2 tsp garam masala
1 tbsp brown sugar
small bunch fresh coriander leaves, chopped
few fresh mint leaves, chopped
Method
Boil the milk in a heavy based saucepan. Just before the milk is about to boil lower the heat add lemon juice (for 2 litres of milk use 60ml fresh lemon juice).
Stir the milk until it curdles, if liquid is not clear, add more lemon juice. Let it rest for 10 minutes.
Pour the contents into a colander lined with cheese cloth, rinse the cheese under running water. Squeeze the bag and press under a heavy weight for 30 minutes Then cut the cheese in squares, fry it and let soak in leftover whey until it is needed.
Heat oil in a saucepan, then add mustard seeds. Let them pop. Add cumin and fennel and stir until they darken a few shades. Add ginger and chillies, then tomatoes and powdered spices (turmeric and garam masala). Simmer for 15 minutes, add herbs, salt, whey or water if too thick.
Add panir, simmer for five more minutes.
Let it rest before serving.
