My 1000th Recipe Mango Paneer

Steps:

• Cut paneer into 1 X 2 inch rectangles of 1/2 inch thickness.
• Combine panner, ginger and garlic in a bowl.
• Marinate for an hour in the refrigerator.
• Barbecue the paneer on an electric grill or shallow-fry in a non-stick frying pan.
• Heat 3 tbsps.
• of ghee in a large non-stick wok.
• Add onions.
• Stir-fry until golden in colour.
• Add corriander, cumin, cinnamon, chilli and turmeric powders.
• Stir-fry for a minute.
• Add paneer, mango puree, cream, lime juice and salt to taste.
• Stir.
• Mix gently.
• Cook for a few minutes on low flame until the gravy is slightly thick.
• Garnish with chopped corriander leaves.
• Serve how with rotis.

Steps:

• For the turnovers: Preheat the oven to 350 degrees F.
• Put the cumin seeds into a small skillet over medium heat and toast them until they are aromatic, about 30 seconds. Put into a bowl along with the flour and salt and stir to combine. Add 3 tablespoons oil and 1/4 cup water and begin kneading, adding a little more water if there is excess flour and it seems too dry. Continue to knead the dough until it is smooth and soft. Cover loosely with a towel and set aside.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and cook until soft and golden, about 3 minutes. Add the fenugreek seeds and garam masala and continue to stir and cook for 2 minutes. Add the spinach and season with salt. Stir until the spinach has wilted, and then transfer into a large bowl. Let cool, and then crumble the paneer into it. Stir gently to combine.
• Cut the dough into 6 pieces and roll each one out into a very thin circle, like a tortilla. Cut into 3 even strips and brush the edges with a bit of water. Place a tablespoon of filling in the center of each strip. Fold the dough over the filling and then seal tightly. Place the turnovers onto a lightly oiled or nonstick baking sheet and bake until golden brown, 20 to 25 minutes.
• Meanwhile, for the chutney: Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving.
• Serve the turnovers with the mango and basil chutney.
• Toast the peppercorns in a hot pan until they are aromatic, about 1 minute. Put into an electric spice grinder along with the star anise, cloves and fennel seeds and process into a powder. Add the cinnamon and process for a few seconds to combine. Store in an airtight jar.