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Mowgli Paneer Recipe

Name: Mowgli Street Food Newcastles Mowgli Paneer Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian fresh cheese); 1 cups plain yogurt (thick, whisked); 1 tbs ginger-garlic paste; 1 tsp red chili powder; 1 tsp ground coriander; 0.5 tsp garam masala; 0.25 tsp turmeric; 1 tsp salt; 1 tbs lemon juice; 1 tbs cornstarch; 1 tbs oil (for tossing/grilling); 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 piece bay leaf; 1 piece medium onion, finely chopped; 1 piece green bell pepper (capsicum), roughly sliced; 0.5 piece red bell pepper, roughly sliced; 2 piece medium tomato, finely chopped; 1 tbs ginger, julienned (for garnish); 1 piece green chilies, slit (optional); 1 tbs tomato paste; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1 tsp honey or sugar; 2 tbs fresh cilantro (coriander), chopped; 0.5 cups water or vegetable stock; 2 tbs fresh cream (optional, for richness); 2 piece lemon wedges (to serve)

Inspired by Mowgli Street Food Newcastle

Time50m

Serves3

Make Mowgli Paneer Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer and Marinade

14 1/8 oz (400 g) paneer (Indian fresh cheese)

1 cups plain yogurt (thick, whisked)

1 tbs ginger-garlic paste

1 tsp red chili powder

1 tsp Ground coriander

1/2 tsp Garam masala

1/4 tsp turmeric

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

1 tbs Cornstarch

1 tbs oil (for tossing/grilling)

Vegetables & Sauce Base

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 piece bay leaf

1 piece medium onion, finely chopped

1 piece green bell pepper (capsicum), roughly sliced

1/2 piece red bell pepper, roughly sliced

2 piece medium tomato, finely chopped

1 tbs ginger, julienned (for garnish)

1 piece green chilies, slit (optional)

1 tbs tomato paste

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 tsp honey or sugar

2 tbs fresh cilantro (coriander), chopped

Liquids & Finishing

1/2 cups water or vegetable stock

2 tbs fresh cream (optional, for richness)

2 piece lemon wedges (to serve)

Method

Paneer and Marinade

Prepare paneer

If using store-bought paneer, cut the block into 1" (2.5 cm) cubes. If homemade, press lightly to remove excess whey and then cut into cubes.

Make marinade

In a bowl combine whisked yogurt, ginger-garlic paste, red chili powder, ground coriander, garam masala, turmeric, salt, lemon juice and cornstarch. Stir until smooth and cornstarch is incorporated.

Marinate paneer

Add the paneer cubes to the marinade and fold gently until all pieces are coated. Drizzle 1 tablespoon oil and toss gently. Cover and marinate for at least 20–30 minutes (up to 2 hours in refrigerator).

Cook paneer

Heat a non-stick skillet or grill pan over medium-high heat. Add a little oil or use the oiled side of the pan. Arrange marinated paneer cubes in a single layer and cook 2–3 minutes per side until golden and slightly charred. You can also shallow-fry for 1–2 minutes per side. Remove and set aside on a plate lined with paper towel.

Vegetables & Sauce Base

Sauté whole spices and onion

In a wide skillet or kadhai heat 2 tablespoons oil or ghee over medium heat. Add cumin seeds and bay leaf. When cumin sizzles and becomes fragrant (about 20–30 seconds), add the finely chopped onion. Sauté until translucent and beginning to brown at the edges, about 6–8 minutes.

Add bell peppers and green chilies

Add the sliced green and red bell peppers and slit green chilies (if using). Sauté on medium-high heat for 3–4 minutes so they soften but retain a slight bite.

Cook tomatoes

Add the chopped tomatoes and tomato paste to the pan. Cook, stirring occasionally, until the tomatoes break down and the oil begins to separate slightly, about 6–8 minutes. If the mixture looks very thick, add up to 1/4 cup water or stock to loosen.

Season the sauce

Stir in crushed kasuri methi, honey or sugar and additional salt to taste. Pour in the remaining 1/4–1/2 cup water or stock to create a saucy consistency—enough to coat the paneer but not watery.

Combine and Finish

Add paneer to sauce

Gently add the browned paneer cubes to the sauce and toss carefully to coat. Simmer on low heat for 3–4 minutes so paneer absorbs flavors. If the paneer releases water, simmer until the sauce reaches the desired consistency.

Finish with cream and cilantro

Stir in fresh cream (if using) and chopped cilantro. Taste and adjust seasoning (salt, sugar/honey, lemon) as needed. Remove the bay leaf before serving.

Garnish and serve

Transfer to a serving dish and garnish with julienned ginger and a sprinkle of kasuri methi or more chopped cilantro. Serve hot with lemon wedges alongside naan, paratha, or steamed rice.