fit for a feast

PANEER-STUFFED PADRON PEPPERS

serves 4 as a nibble

200g padron peppers
Rapeseed oil, for frying

FOR THE PANEER

2 litres whole milk

4tbsp lemon juice

FOR THE STUFFING

1 small onion, very finely chopped
1 green chilli, very finely chopped
3tbsp finely crushed cashews
1½tsp cumin seeds, toasted and roughly ground
1½tsp chaat masala, plus extra for sprinkling
1tsp dried mango powder
Large handful of finely
chopped coriander
Juice of 1 lime
Sea salt and black pepper, to taste 1

1 Begin by making the paneer. Pour the milk into a saucepan and bring to the boil, then take off the heat and slowly pour in the lemon juice, stirring all the time. It should begin to curdle immediately. Leave to stand for 20 minutes.

2 Pour the curds into a muslin-lined sieve set over a bowl, letting the whey drain through. Discard the whey. Rinse the curds