Cook The Book: Paneer With Orange-Apricot Chutney

• 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.

paneer, vegetable oil, vegetable oil, black mustard seeds, fresh apricots, ginger, green serrano chile, orange juice, lemon juice, red chile, saffron, sugar, salt

Taken from www.seriouseats.com/recipes/2009/06/paneer-with-orange-apricot-chutney-recipe.html (may not work)