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Masala Pudhina Paneer Spiced Paneer with Mint
Homemade paneer seasoned in the curd with cilantro and Balti masala, pressed, cubed and pan-fried crisp, then simmered in a tomato-paste sauce sharp with fresh mint and green chile and enriched with half-and-half.
- YieldServes 6
- Hands-on55 min
- Total2 h 10 min
- Difficulty
Ingredients
Spiced paneer
- 3.8 Lwhole milk, 1 US gallon
- 60 mldistilled white vinegar
- 8 tbspfresh cilantro leaves and tender stems, finely chopped, divided (4 tbsp for the cheese, 4 tbsp for the sauce)
Spiced paneer
- 2 tspBalti masala (toasted fennel, coriander, cumin, mustard, clove, black cardamom, nigella, bay, cinnamon, cayenne, nutmeg)
- 2½ tspcoarse kosher or sea salt, 1 1/2 tsp for the cheese, 1 tsp for the sauce
- 6 tbspcanola oil, 4 tbsp for frying, 2 tbsp for the sauce
Sauce
- 150 gred onion, about 1 cup, finely chopped
- 4 tbsptomato paste
- 15 gfresh mint leaves, about 1/4 cup firmly packed, finely chopped
- 2fresh green Thai, cayenne or serrano chiles, stems removed, thinly sliced crosswise, seeds left in
- 240 mlwater
- 240 mlhalf-and-half
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