RECIPE :: Bombay panir

(2 servings)

I made this panir based on a dairy recipe and was very pleasantly surprised to discover that it makes a very, very tasty tofu like product. I’ll be experimenting with this panir to see if I can make a dessert using different types of milk, if it works you’ll find a recipe for it in the dessert section and if it doesn’t, well it may be in the next book.

Ingredients
Panir
1000ml of soya milk,
25ml of vinegar and
60ml of water.

Bombay sauce
4tbsp of olive oil,
½ tsp of turmeric,
½ tsp of chilli powder,
½ tsp of garam masala,
½ tsp of salt,
¼ tsp of sugar,
1 handful of fresh coriander (finely chopped),
1tbsp of water and
1 medium onion (finely chopped).

Method
1) To make the panir; mix the vinegar and water together and set aside.
2) Put the milk into a saucepan and slowly bring to the boil over a low heat. Once boiling, remove from the heat and slowly add in the vinegar mixture, stirring constantly. As soon as the milk curdles stop adding the vinegar.
3) Cover a sieve with three layers of muslin and pour in the milk to drain the liquid. Once most of the liquid has been drained bring the muslin together and squeeze as much of the liquid out as possible.
4) To make the Bombay sauce; place 1tbsp of oil, turmeric, chilli powder, garam masala, salt, sugar, coriander and water into a blender and whiz until smooth.
5) Fry the onion in the remaining 3tbsp of the oil over a low/medium heat for 8 minutes.
6) Combine the spice mix and the panir with the fried onion and fry over a medium heat for 2-3 minutes or until a light golden brown. Turn the panir over and fry for a further 2-3 minutes.