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Nachodums with homemade paneer
Fruit and vegetables
4–6 tbsp
lemon juice
or white vinegar
75g/2½oz fresh
pomegranate
seeds, to garnish
2 tbsp chopped
fresh coriander
sprigs, to garnish
2 tbsp
cucumber
, deseeded and finely chopped
1 tbsp
lemon juice
2
tomatoes
, finely chopped
¼ small
red onion
, very finely chopped
1 green
chilli
, very finely chopped and deseeded for less heat, or 4–5 pickled jalapeños, chopped
2 tbsp
lime juice
(reduce or omit if using pickled jalapeños)
1 tbsp
fresh coriander
, chopped
60g/2¼oz
fresh coriander
, roughly chopped
1 green
chilli
, roughly chopped and deseeded for less heat
1
garlic
clove, roughly chopped
2.5cm/1in piece fresh root
ginger
, finely chopped
2 tbsp
lemon juice
small handful fresh
mint
, chopped (optional)
salt, to taste
½ tsp ground
ginger
, or 1cm piece of fresh root
ginger
, grated
Tins, packets and jars
2 tbsp
mango chutney
100g/3½oz
tamarind
block or pulp
½ tsp black salt, for the
tamarind
chutney
Cooking ingredients
1 tbsp
vegetable oil
½ tsp
chaat masala
(optional), plus extra to garnish
pinch
chilli powder
(optional)
pinch ground roasted
cumin
½–1 tsp ground
cumin
½ tsp caster
sugar
handful unsalted
peanuts
, roughly chopped (optional)
125–150g/4½–5½oz jaggery or soft
brown sugar
1 tsp ground roasted
cumin
½ tsp mild
chilli powder
, such as Kashmiri
chilli powder
½ tsp
ground ginger
, or 1cm/½in piece fresh root ginger, grated
Dairy, eggs and chilled
2 litres/3½ pints whole
milk
200g/7oz thick Greek-style
yoghurt
splash whole
milk
Other
200g/7oz paneer (see above),
crumbled
85g/3oz mini poppadoms
250ml/9fl oz hot water
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