Hay Smoked Paneer Bhurji

Grape Achar, Grape Chutney, Spiced Cashews, Kashmiri Chili Oil, Grape Peel Papdi

Chef Eric Valdez of Dhamaka | New York

Adapted by StarChefs | October 2021

INGREDIENTS:

Paneer:
1 gallon whole milk
1 quart heavy cream
250 milliliters vinegar

Ginger and Garlic Paste:
½ cup garlic
½ cup ginger
Oil

Hay Smoked Paneer Bhurji:
3 tablespoons canola oil
1 teaspoon cumin seeds
2 tablespoons Ginger and Garlic Paste
1 red onion, chopped
3 green thai chilis, chopped
1 tomato, chopped
1 tablespoon turmeric powder
1 tablespoon red chili powder
½ teaspoon hing powder
500 grams paneer, crumbled
3 tablespoons chopped cilantro
Salt, to taste 
2 tablespoons butter, softened
1 bunch hay

Achaari Spice:
200 grams nigella seed
200 grams fennel seed
300 grams cumin seed
50 grams mustard seed
200 grams fenugreek seed
400 grams dried whole red chilies
50 grams carom seeds
200 grams dried mango powder

Grape Achar:
4 tablespoons mustard oil
2 tablespoons Ginger and Garlic Paste
4 tablespoons Achari Spice
2 tablespoons white vinegar
Salt, to taste
Scarlett Royal California grapes
Autumn King California grapes

Grape Chutney:
500 grams Autumn King California grapes
5 tablespoons canola oil
2 tablespoons onion seed
2 bay leaves
2 pieces cinnamon bark
2 tablespoons black pepper
2 tablespoons ginger, minced
5 thai green chilis, minced
300 grams sugar
50 milliliters vinegar
Salt, to taste

Grape Peel Papdi:
500 grams all purpose flour
100 milliliters canola oil
50 milliliters water
100 grams reserved grape peel, from Grape Chutney
2 tablespoons carom seeds
Salt, to taste

Spiced Cashews:
300 grams cashews
75 grams sugar
2 tablespoons Ginger and Garlic Paste
2 tablespoons red chili powder
2 tablespoons turmeric
10 curry leaves, chopped
1 tablespoon canola oil
Salt, to taste
Pepper, to taste

Kashmiri Chili Oil:
5 tablespoons kashmiri chili powder
1 tablespoon cumin seeds
10 cardamom pods
10 whole cloves
3 pieces mace
3 bay leaves
1 pint canola oil

METHOD:

For the Paneer:
In a pot mix milk and the heavy cream together and bring to boil make sure to stir it frequently to avoid the milk mixture to burn. When the milk mixture starts to boil add the vinegar and turn off the heat. In a colander place the cheese cloth on top of it and slowly pour the milk mixture to remove all the excess water.

For the Ginger and Garlic Paste:
Combine ginger and garlic with a touch of oil to make a paste.

For the Hay Smoked Paneer Bhurji:
In a saute pan heat the oil, add cumin seeds. When it starts to pop, add Ginger & Garlic Paste, onion, green chili and tomatoes. Cook the mixture until the mixture becomes a paste like texture then add turmeric, chili powder & hing. Mix it continuously to avoid burning the spices and add a splash of water to bring the mixture together. Add the crumbled paneer and chopped cilantro. Season with salt then add the softened butter last to add more creaminess to it. Set aside to let it cool. In a large bowl put the paneer bhurji mix in but make sure the mixture is cold because it'll absorb more of the smoke if it's cold. Make a small hole in the middle of the mix then put the small bowl in then place the hay in the small bowl. Blow torch the hay until it creates smoke and the hay turns black. Cover it with aluminum foil to make sure it’s sealed and no smoke is coming out. Place it in the fridge, and let it sit for 3 hours for best results.

For the Achaari Spice:
Dry roast all of the ingredients in a pan except for the dried mango powder and in a blender mix everything together and blend it until it becomes a powder. 

For the Grape Achar:
In a sauté pan, heat up the mustard oil then add ginger garlic paste. Let it cook until the mixture is caramelized, then add the achari spice and vinegar, season to taste. Let it cool before combining it with the grapes. Mix both types of grapes in a bowl and pour the cooled spice mix in, making sure every grape is coated. Put the grapes in an airtight jar and place it in your fridge for 3 days for maximum flavor.

For the Grape Chutney:
In a blender, blend the grapes until puréed. Strain them, and reserved the peels for the papdi. In a saucepan, heat up the oil then add the kalonji, bay leaf, cinnamon and black pepper. Cook it until the spices pop then add the ginger and chili, cooking until caramelized. Add the grape puree, sugar and vinegar. Season to taste.

For the Grape Peel Papdi:
In a large mixing bowl, add all ingredients together and mix until you form a dough-like texture. If you have a kitchen aid, use the hook attachment to mix everything up. Cover it with a dry towel and let it rest for 30 minutes before portioning it. Set your frier to 300 F. To make the papdi, portion the dough to small balls weighing 30 grams each. Using a rolling pin to roll them to your desired thickness. I prefer using the pasta sheet roller so you’ll get even consistency all the time. Fry, till it gets crispy. Finish it with salt while it's hot.

For the Spiced Cashews:
Preheat the oven to 300°F. Mix all the ingredients together, then spread it out on a sheet pan with parchment paper. Bake it for 20-30 minutes, checking it constantly.

For the Kashmiri Chili Oil:
In a saucepan combine all the ingredients and bring to boil. Let it cool before straining it so it’ll absorb all the spices. Then strain it with a cheesecloth.

To Assemble and Serve:
In a small bowl or plate, whichever you prefer, plate the Hay Smoked Paneer Bhurji., Make a hole in the middle and add a dollop of the Grape Chutney. Slice the Grape Achar into quarters and sprinkle it on top of the paneer bhurji with the Spiced Cashews and drizzle it with Kashmiri Chili Oil to bring it all together. Place the Grape Peel Papdi on a separate plate or bowl. Enjoy it, like chips and a cheese dip!

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