Mash the Paneer and mix it with the potato. Heat oil and add jeera; once it crackles, add ginger and green chilli. Toss them for a few seconds, add the turmeric, and immediately add the Paneer-potato mixture.
Add salt to taste. Toss for 2-3 mins and take off the flame. Spread out on a tray and allow to cool completely. Add bread crumbs, chopped coriander, and almonds to the mix, and make round and flat patties. Roll the sides of the patty with some almonds and keep aside.
Heat the remaining oil in a pan and cook the patties on both sides till golden brown.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
