Spicy Minced Panner

Ingredients :
2 tbl Oil
6 x Garlic cloves, finely chopped
1 tbl Fresh ginger root, finely chopped
1 x Green chillies, chopped (1 to 2)
1 tsp Crushed cumin seeds
2 sm To medium onions, chopped
1/4 tsp Turmeric
1/2 tsp Chilli powder
2 x Tomatoes, deseeded and chopped
400 gm Paneer, mashed with a fork (14oz)
1 1/2 tsp Fresh coriander, chopped
1/2 tsp Chaat masala
Salt

Method :
Heat the oil in a saucepan, add the garlic, ginger and green chilli and saute over a medium heat until the garlic begins to colour.
Add the cumin and saute for a minute or two, then add the onions. Cook until the onions are soft, then stir in the turmeric and chilli powder.
Increase the heat to high and add the tomatoes. Saute for 2-3 minutes until the tomato juices begin to dry up, being careful the mixture does not stick.
Lower the heat to medium once again and gently stir in the cheese. Cook until well heated through. Add salt to taste, then stir in the fresh coriander. Remove from the heat, sprinkle with the chaat masala and serve.

Spicy Prawns with Panner

Ingredients :
12 x Cooked king prawns
(jumbo shrimp)
175 gm Paneer, (see below)
Substitute with Ricotta
Cheese
2 tbl Tomato puree, (paste)
4 tbl Greek-style yoghurt
1 1/2 tsp Garam masala
1 tsp Chilli powder
1 tsp Garlic pulp
1 tsp Salt
2 tsp Mango powder, (amchur)
1 tsp Ground coriander
8 tbl Butter
1 tsp Corn oil
3 x Fresh green chillies
Chopped
3 tbl Chopped fresh coriander
2/3 cup Single, (light) cream

Method :
1. Peel the king prawns(jumbo shrimp) and cube the paneer.
2. Blend the tomato puree(paste), yoghurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.
3. Melt the butter with the oil in a deep frying skillet or wok. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain on kitchen paper towels.
4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.
5. Add the paneer and prawns and cook for 7-10 minutes, stirring occasionally, until the prawns are heated through.
6. Add the fresh chillies and most of the coriander and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve with rice.
Home-Made Paneer
To make paneer at home, bring 1 litre or 4 cups milk to the boil over a low heat. Add 2 Tbl lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve (strainer) lined with a muslin (cheesecloth). Set aside under a heavy weight for about 1 1/2 to 2 hours to press to a flat shape about 1cm thick.
Make the paneer a day before you plan to use the recipe; it will then be firmer and easier to handle. Cut and use as required; it will keep for about one week in the refrigerator.