Malai sauce, paneer, artichoke and black garlic
by Will Bowlby
Return to Recipe
Print
Ingredients
Store Cupboard
50g of cashew nuts
50g of ginger-garlic paste
salt to taste
1 tsp ginger-garlic paste
salt to taste
salt
flaky sea salt
Fruit & Vegetables
1 white onion, peeled and quartered
4 Indian green chillies
1 green mango, chopped
100g of white onion, diced
5 garlic cloves, finely chopped
2 Jerusalem artichokes, washed and thinly sliced
lemon juice
Beverages
200ml of water
Oils & Vinegars
rapeseed oil, for cooking
1 tbsp of rapeseed oil
oil, for frying
Dairy
200ml of double cream
20g of Greek yoghurt
20ml of double cream
20g of strong cheddar cheese, grated
butter, melted
Spices & Dried Herbs
1 tbsp of garam masala
1 pinch of dried fenugreek leaves
1 tsp crushed black peppercorns
1/2 tsp green chillies, chopped
chaat masala to season
Salad & Fresh Herbs
1 tsp coriander seeds
1 tbsp of chopped fresh coriander stems
Cheese
500g of paneer, cut into 4 × 2 cm thick blocks
Speciality Ingredients
4 tbsp of black garlic