Indian Natural Set Supper Club
Paneer Pakora with Raw Veg Slaw in a Chilli Yogurt Dressing
Get a head start:
- Prepare the slaw up to one day in advance and store in the fridge
To make the slaw place all the raw veg into a large serving bowl and keep to one side.
In a separate bowl whisk together the yogurt, lemon zest, garlic, honey and salt.
Heat the rapeseed oil in a small frying pan, add the mustard seeds, fennel seeds and cumin seeds. As soon as they cracked and pop remove from the heat and add the red chilli flakes. Cool the oil for a few minutes, then pour over the raw veg.
Tip: Cover and store in the fridge up to one day in advance.
When ready to serve drizzle the slaw with sesame oil and peanuts (if using) and finish with mint and coriander.
Apart from the paneer and oil, add all the pakora ingredients together in a bowl and very gradually add water to form a batter - the consistency should be should be similar to thick double cream so that it can cling and coat the paneer cubes well.
Stir in the paneer and coat evenly - leave to rest for 30-40mins.
Heat the oil in a deep heavy based pan over a med heat. Once oil is hot, use tongs to gradually drop one by one a batch of 4-5 cubes in (do not add all the paneer at once to the oil).
Tip: To check if the oil is hot without thermometer, add a cube of bread and if it turns golden in 15-20 seconds the oil is ready. Alternatively pop a wooden spoon handle into the oil, the oil is ready when bubbles begin to appeal around the tip of the handle.
Fry for 2-3 minutes until golden brown, making sure to turn them half way so they cook evenly on both sides.
Drain onto a plate lined with kitchen paper. Then repeat until all the paneer is fried. Serve immediately.