Spices can transform any dish into a sensational culinary experience. Yudhika shows you how to add a bit of magic to your favourite veggies dishes with an Indian Vegetarian inspired Menu. She first prepares an Almond Crusted Paneer accompanied by a spicy Mint Chutney then a delicious Cauliflower & Pea curry, Creamy Potatoes with Spinach and these are served with Homemade Puri Bread.
Ingredients
- 4 litres full Cream Milk, preferably Clover
- 180ml white vinegar
- For the marinade
- 60ml chickpea flour
- 10ml Curry me Home Magic Masala or Indian Rub
- 20ml red chilli powder
- 2,5ml turmeric
- 5ml ajwain seeds (carom or lovage)
- 10ml garam masala
- 5ml ground black pepper
- 60ml fresh cream
- 50ml yoghurt
- For the topping
- 50g flaked almonds
- Salt, to season
- Sunflower oil, to drizzle
Method
- Boil milk in a thick bottomed pot and stir continuously to prevent the milk from sticking.
- Once the milk comes up to the boil, remove from the heat.
- Pour the white vinegar around the pot and gently move the milk – do not stir.
- If the mixture still looks milky, add a little more vinegar.
- Leave aside for 30 minutes.
- The curd should float to the top and form a thick layer.
- Place the curd in a strainer and use the back of a spoon to press out the excess whey.
- Tip the curd into a muslin cloth and mould it into a ‘cake’.
- Place the paneer on a chopping board and place a large pot filled with water on top.
- This will help the excess moisture drain away.
- Leave to drain for 2 hours.
- Place the paneer in a zip seal bag and store in the refrigerator for up to 2 days.
- For the marinade
- Place the spices, chickpea flour, yoghurt and cream into a bowl.
- Stir well until the marinade is smooth.
- Place a piece of baking paper onto a roasting pan or baking tray.
- Drizzle with a little sunflower oil and spread two tablespoons of the marinade over the paper.
- Place the paneer on top and coat in the remaining marinade.
- Season with salt and gently press the flaked almonds over the marinade.
- Drizzle with sunflower oil.
- Bake in a preheated oven at 200 degrees celsius for 12 minutes or until the paneer is golden brown.
Yudhika’s tips:
- Always use full cream milk when making Paneer.
- Leave the Paneer on the draining board while it is being pressed – the whey can cause a mess.
- If the Paneer is too soft, leave it unwrapped in the refrigerator to firm up.