top of page

Nisha Katona’s Mowgli sticky fingers recipe

Using slices of paneer instead of chicken wings, this is a meat-free take on a restaurant favourite.



“What happens when the famous Mowgli sticky wings go veggie? This is what happens!” says chef and founder of the Mowgli Street Food (mowglistreetfood.com) restaurant chain, Nisha Katona.


“My classic naughty, sweet, dark glaze works just as beautifully with paneer, so there’s no need for anyone to miss out on all the finger-licking fun. These make a great starter or snack and they are good to enjoy with a few other bits of finger food.”


Mowgli sticky fingers


Ingredients:

(Serves 3-4)


  • 2 tbsp date syrup

  • 1 tbsp black treacle/molasses

  • 3 garlic cloves, finely chopped

  • 5cm piece of fresh ginger, peeled and finely chopped

  • 1 green chilli, finely chopped

  • 1 tsp garam masala

  • 2 tsp ground cumin

  • ½ tsp black mustard seeds

  • 4 tsp dark rum

  • Juice of 1 lime

  • 2 tbsp white wine vinegar

  • 1 tsp salt

  • 1 x 226g pack of paneer, cut into fingers

  • 2 tbsp vegetable oil

  • Fresh herbs, to garnish (optional)



Method:


1. Add all the ingredients, except the paneer, oil and herbs, to a saucepan, stir to combine and set over a medium heat. Bring to the boil, then remove from the heat and allow to cool.


2. Add the paneer fingers to the cooled marinade, mix until well coated and leave for 10 minutes to marinate.


3. Meanwhile, heat the oil in a large non-stick frying pan/skillet over a medium heat. When hot, add the marinated paneer fingers and cook until caramelized all over, drizzling over a little of the marinade if the pan is looking dry.


4. Serve immediately, garnished with fresh herbs, if you want.



Meat Free Mowgli by Nisha Katona is published by Nourish Books, priced £25. Photography Gareth Morgans.

Opmerkingen


NWMS-SW-Digital-Advert-300x600.jpg
South Wales Mag-250x250.jpg
Cardiff Speedway.jpg
Brecon County Show.jpg
Seasons.jpg
bottom of page