Ingredients (4 persons)
- 2 litres of fresh full-cream milk, at least 3.5% fat, not homogenized
- Juice of 2-3 lemons
- 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
- a pinch of cardamom, freshly ground in a mortar
- black pepper
- 50 g almonds, peeled and sliced
Paneer in a fresh vegetable ring
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.