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1
Firstly make the Paneer by bringing the milk and cream to boil.
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2
Make sure it foams up to the top of the saucepan as it needs to be very hot.
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3
Take off the heat and add the lemon juice immediately.
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4
Mix well.
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5
The mixture will separate into curds and whey.
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6
Let stand for 5 minutes.
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7
Gently pour into a sieve lined with a clean cotton cloth or muslin cloth and let drain until cold and solid, but not long enough for them to become dry and hard.
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8
It should have the consistency of ricotta.
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9
Reserve the curd and discard the whey.
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10
Now cook the potatoes and beans.
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11
Heat a large frying pan over a moderate heat and add the ginger, garlic, nigella seeds, chilli, preserved lemon, onion and cumin seeds.
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12
Fry gently without browning for about 10 minutes or until the onion is soft.
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13
Add the turmeric, mix well, then add the potatoes and mix again.
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14
Add enough water to just cover the potatoes, bring to boil and boil gently for 10 minutes.
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15
Add the beans, mix well without breaking up the potatoes.
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16
Simmer until the potatoes are tender, the beans cooked but still slightly crisp and the water has almost evaporated.
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17
Taste and season and add enough lemon the sharpen the flavour slightly.
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18
Serve the potatoes with the Paneer crumbled on top, the sesame oil drizzled over it and everything sprinkled with coriander.
