Cook The Book: Paneer With Orange-Apricot Chutney

Name: Cook The Book: Paneer With Orange-Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400-gram/14-ounce paneer slab; 1 1/2 tablespoons vegetable oil; 1 tablespoon vegetable oil; 1 teaspoon black mustard seeds (see; ); 4 to 6 fresh apricots, pitted and diced (about 1 1/2 cups); 1 tablespoon minced, peeled fresh ginger; 1 small green serrano chile, seeded and minced; 2 cups fresh orange juice; 2 tablespoons fresh lemon juice; 1 teaspoon red chile powder or red chile flakes; Pinch of saffron; 2 tablespoons sugar; Table salt

Servings: persons

400-gram/14-ounce paneer slab
1 1/2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 teaspoon black mustard seeds (see
)
4 to 6 fresh apricots, pitted and diced (about 1 1/2 cups)
1 tablespoon minced, peeled fresh ginger
1 small green serrano chile, seeded and minced
2 cups fresh orange juice
2 tablespoons fresh lemon juice
1 teaspoon red chile powder or red chile flakes
Pinch of saffron
2 tablespoons sugar
Table salt

1
While the paneer rests, prepare the chutney. Heat the oil in a large saucepan over medium heat. When it begins to shimmer, add the mustard seeds and cook for about 30 seconds, until they begin to sizzle.
2
Add the apricots, ginger, chile, orange and lemon juices, chile powder, saffron, and dates. Mix well. Cook over medium heat for about 25 minutes, until the chutney has thickened and the apricots have mostly dissolved. There will be a few pieces left.
3
Remove from the heat and stir in salt to taste.
4
Cut each slab of paneer into 9 cubes. Place the warm chutney in an attractive bowl in the center of a platter. Surround with the cubed paneer. Add toothpicks to the paneer pieces and serve.
5
Mustard seeds burn easily so keep an eye on them when they are cooking. They tend to sputter and spew as if they are angry and want to make their presence felt. So watch yourself when you cook them! There is no saving burnt mustard seeds; discard them and start again.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400-gram/14-ounce paneer slab, 1 1/2 tablespoons vegetable oil, 1 tablespoon vegetable oil, 1 teaspoon black mustard seeds (see, and more.

Yes, Cook The Book: Paneer With Orange-Apricot Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!