Malai sauce, paneer, artichoke and black garlic
In this creamy, rich paneer dish from Will Bowlby, marinated paneer is served with a spicy green mango malai sauce. It's finished with crunchy Jerusalem artichoke crisps and an intense black garlic chutney. Any leftover mango scraps can be used in Will's Salted Mango Daiquiri made with Discarded's Banana Peel Rum.
Ingredients
Metric
Imperial
Malai sauce
- 50g of cashew nuts
- 1 white onion, peeled and quartered
- 4 Indian green chillies
- 200ml of water
- rapeseed oil, for cooking
- 50g of ginger-garlic paste
- 1 green mango, chopped
- 200ml of double cream
- 1 tbsp of garam masala
- 1 pinch of dried fenugreek leaves
- salt to taste
Paneer
- 20g of Greek yoghurt
- 20ml of double cream
- 20g of strong cheddar cheese, grated
- 1 tsp crushed black peppercorns
- 1 tsp ginger-garlic paste
- 1/2 tsp green chillies, chopped
- 1 tsp coriander seeds
- 1 tbsp of chopped fresh coriander stems
- salt to taste
- 500g of paneer, cut into 4 × 2 cm thick blocks
Black garlic chutney
- 1 tbsp of rapeseed oil
- 100g of white onion, diced
- 5 garlic cloves, finely chopped
- 4 tbsp of black garlic
- salt
Jerusalem artichoke crisps
- oil, for frying
- 2 Jerusalem artichokes, washed and thinly sliced
- chaat masala to season
To serve
- butter, melted
- lemon juice
- flaky sea salt
Method
For the malai sauce, toast the cashew nuts in a pan until golden brown
- 50g of cashew nuts
Bring the onion, green chillies, cashew nuts and water to a boil. Simmer until the onions are fully cooked and soft, about 10 minutes
- 1 white onion, peeled and quartered
- 4 Indian green chillies
- 200ml of water
Blend this mixture to a very smooth paste
In a separate pan, heat up a little rapeseed oil. Add the ginger-garlic paste, the chopped mango and cook out for 5 minutes until the paste is cooked and the mangos are soft
- rapeseed oil, for cooking
- 50g of ginger-garlic paste
- 1 green mango, chopped
Add in all the remaining ingredients, including the cashew nut paste, then bring to the boil. Remove from the heat and blend into a smooth sauce
- 200ml of double cream
- 1 tbsp of garam masala
- 1 pinch of dried fenugreek leaves
- salt to taste
Add all the ingredients for the paneer to a bowl, apart from the paneer, and mix well to combine
- 20g of Greek yoghurt
- 20ml of double cream
- 20g of strong cheddar cheese, grated
- 1 tsp crushed black peppercorns
- 1 tsp ginger-garlic paste
- 1/2 tsp green chillies, chopped
- 1 tsp coriander seeds
- 1 tbsp of chopped fresh coriander stems
- salt to taste
Mix in the paneer then set aside
- 500g of paneer, cut into 4 × 2 cm thick blocks
Next, make the chutney. Warm the oil in a frying pan over a medium heat. Add the onions and cook slowly until the onions are browned, about 20 minutes
- 1 tbsp of rapeseed oil
- 100g of white onion, diced
Add the garlic and cook out for a further few minutes. Add the black garlic and a splash of water, then season with a little salt
- 5 garlic cloves, finely chopped
- 4 tbsp of black garlic
- salt
Remove from the heat and blend to a fine purée
Once the oil reaches 150°C, fry the slices of Jerusalem artichoke until golden brown
- oil, for frying
- 2 Jerusalem artichokes, washed and thinly sliced
Remove from the oil and season with chaat masala
- chaat masala to season
To assemble the dish, cook the paneer over charcoal or on a griddle pan until nicely charred on all sides
Remove, and brush with a little melted butter and lemon juice. Season with flaky salt
- butter, melted
- lemon juice
- flaky sea salt
Heat up the malai sauce and then spoon it into a shallow bowl. Add the paneer on top and garnish with dots of the chutney and the Jerusalem artichoke crisps
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