Paneer chutney

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Growing up, every year when schools closed in December, the car would be packed and we would head to Durban.

Over time, Durban grew, Gateway was built, uShaka was born, the airport moved, but the only constant feature that seemed to never change was the Hare Krishna Temple in Chatsworth.

Whenever we went past the temple, I knew we were in temple. I never went inside, but just driving past it, you could feel the serene and calmness that its presence omitted.

I haven’t been back to Durban in almost 10 years, but I can still picture the temple, standing high and proud in my minds eye.

I was reading a cook book that Devi Govender was a contributor, “Durban Curry,” when I came across a recipe for paneer chutney that is served as part of their menu on a daily basis.

Do not be afraid to see that there is no ginger and garlic as I remember my once told me that Hare Krishna devotes do not eat rajasic food that causes heat to the body.

This dish, is simple, quick and easy to make and you would never say that there are no onions in this dish. Served with roti or kichari a perfect light meal on a hot summers day.

Ingredients:

  • ½ x tsp jeera seeds.
  • ½ x tsp mustard seeds.
  • 1 x small cinnamon stick.
  • 1 x tsp masala.
  • 1 x tsp turmeric powder.
  • 1 x green chilli, chopped.
  • 1 x tsp grated garlic.
  • ½ x tsp hing powder.
  • 1 x 420g tin tomatoes in juice, liquidised till smooth.
  • 500g x paneer, cubed.
  • Salt to taste.
  • 2 x tbsp. sugar.

Method:

  • Heat some oil in a pan.
  • Add the cumin seeds, mustard seeds, cinnamon sticks and saute until the mustard seeds start to pop.
  • Add the masala, turmeric, chilli, ginger and hing powder.
  • Stir and allow to cook for about 2 minutes.
  • Add the tomatoes and cook until the tomatoe mixture comes to the boil.
  • Add the paneer, salt and sugar.
  • Cook for another 15 minutes and garnish with chopped dhania.

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