Paneer in a fresh vegetable ring

Paneer

Heat 3-4 tbsp water in a deep saucepan. Add the milk and turn up the heat.

Just before the milk comes to the boil, remove the pan from the heat. With a slotted spoon, carefully stir the lemon juice in. The lemon juice will cause the protein to separate from the whey.

After the protein has separated, it forms a solid mass - the paneer. Do not stir, because otherwise the paneer becomes too fine-grained. Pour off the liquid through a fine sieve, press the paneer gently into form and allow to cool slightly. Then cut the cheese into cubes. If you prefer the paneer a little more solid you can also put it in a pot and press it down with something heavy.

For the vegetable ring:

Heat the ghee in a pan. Add the paneer cubes and fry a little. Remove the paneer cubes from the pan, cover and keep warm. Fry the spices in the rest of the ghee. According to firmness, put the carrots in first, a few minutes later the winter radish, the zucchini slices, then add the parsnip and the red pepper julienne strips and braise all the vegetables until done.

Arrange the vegetables into a ring and put the paneer cubes in the middle. Sprinkle with the peeled almonds, and serve.

Serve with basmati rice, noodles or potatoes. And as always, finish with a delicious lassi.

Ingredients (4 persons)

Paneer

  • 2 litres of fresh full-cream milk, at least 3.5% fat, not homogenized
  • Juice of 2-3 lemons

Vegetable ring

  • 3-4 carrots, cut into thin slices
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 red and 1 yellow pepper, cut into strips
  • 1-2 parsnips, cut into large julienne strips
  • 1 winter radish
  • 3 tbsp ghee
  • 2-3 slices fresh ginger, finely chopped
  • cumin
  • fenugreek
  • a pinch of cardamom, freshly ground in a mortar
  • black pepper
  • 50 g almonds, peeled and sliced