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I do believe that tomato chutney & paneer is due for an update… mmm or more on the lines of a flavour make-over 🙂 Still keeping the main ingredients but just adding some special flavour profiles like, fenugreek leaves and dates is what adds that special je ne sais quoi to this simple yet most love dish. Instead of the usual blocks of paneer, I’ve now jazzed it with some blanched fenugreek leaves and red chillies which I rolled into koftas, then the tomato chutney, I’ve sweetened with dates. So we have the creaminess of the paneer, the slight bitterness of the fenugreek leaves along with the sweetness of the dates…equals one pretty awesome dish 🙂 ….Simply Delicious!!! #videhi_making_veggie_days_happy_days
Preparation: 30 minutes Cooking time: 45min Serves: 3
2 litres fresh milk
2 cups (500ml) sour milk)
2 cups fresh fenugreek leaves
2-3 dry red chillies, crushed
1 tbsp (15ml) potato flour (optional)
½ tsp (2.5ml) salt
Oil for deep fry and cooking
½ tsp (2.5ml) black mustard seeds
½ tsp (2.5ml) cumin seeds
2 off 5cm pieces cinnamon stick
1 sprig curry leaves
1 small onion chopped – ½ cup (125ml)
2 cloves garlic – sliced
2 tsp (10ml) coriander/cumin powder (dhania/jeera)
1 can chopped Italian tomatoes
½ cup (125ml)
5 whole dates roughly chopped
5-7 green chillies – slit in halfway through
1 tsp (5ml) salt adjust accordingly
30ml fresh fenugreek leaves and more to garnish
Let’s Cook 🙂
To make the paneer:
Bring milk to boil allow to rise, but not overflow. Add sour milk to boiling milk.
After a minute turn of the heat, leaving the pot on the stove. The milk will curdle and curds will float to the top. The whey will turn slightly greenish yellow.
Place cloth over colander. Collect curds in the cheese cloth or cotton cloth
Gather the corners of the cloth and carefully squeeze out the water. Do this under cold running water for a minute or two. Put a heavy weight on it to remove excess water
Paneer should set in 10 – 15 minutes.
While the paneer is setting – wash and blanch the fenugreek leaves for 5 minutes in boiling water – squeeze access water and roughly chop it up.
Crumble the set paneer in a bowl. Add the chopped fenugreek leaves, chillies, potato flour and salt. Give it a good mix. Should the mixture be to dry, add 1 tablespoon water. Roll into small balls and deep free on medium heat until golden brown. Set aside.
Heat 2-3 tablespoons oil in a pot.
Toss in mustard seeds, cumin seeds cinnamon sticks and curry leaves. Once the leaves splatter
Add the onion and garlic – cook for a minute or two, until the onions are translucent.
Add the coriander/cumin powder – give it a quick stir.
Toss in the tomatoes and water – give it another good stir – cook for 15 – 20 minutes on low to medium heat
Add the dates, chillies & salt – cook for a further 8-10 minutes
Toss in koftas – simmer for another 5 minutes on low heat.
Toss in fenugreek leaves – stir and serve
Top tip J best served with roti or rice