Ingredients
➔ 3 tablespoons vegetable oil
➔ 2 teaspoons Ginger Paste
➔ 2 teaspoons Garlic Paste
➔ 0.5 teaspoon chilli powder
➔ 100g/ 3.5oz (1/3 cups) button (white) mushrooms, stalks removed and finely chopped
➔ 50g / 1.75 oz (1/3 cup) carrot, finely chopped
➔ 6-8 green chillies, slit in half lengthways and de-seeded
➔ 100g / 3.5 oz Paneer, crumbled
➔ 1 x 2.5-cm/ 1-inch piece fresh ginger, peeled and finely chopped
➔ 100g / 3.5oz (2/3 cup) peas, shelled if fresh
➔ 2 tablespoons lemon juice
➔ 1/2 red (bell) pepper, finely chopped
➔ 1/2 yellow (bel) pepper, finely chopped
➔ 3 tablespoons pomegranate seeds
➔ 1 teaspoon black cumin seeds
➔ 1/2 teaspoon ground cumin
➔ 30g/I 1.25oz (1 Cup) coriander (cilantro) leaves, chopped
➔ vegetable oil, for deep-frying
➔ salt
For the pastry
➔ 4 tablespoons ghee
➔ 2 tablespoons natural (plain) yoghurt, whisked
➔ 250g / 9oz (2 cups) plain (all-purpose) flour, plus extra for dusting
First, make the pastry. Put the ghee, Yoghurt, a little salt and the four in a large bowl and mix with enough water to make a soft dough. Cover the dough and set aside for 30 minutes in a cool place preferably a refrigerator.
Heat the oil in a pan, add the ginger and garlic pastes, chilli powder, salt and the finely chopped mushrooms and lightly stir-fry for about 2 minutes, or until all the moisture has evaporated.
Add the carrots, chillies and paneer and continue frying for about a minute, then add the ginger and peas and sprinkle with lemon juice. Now add the peppers and pomegranate seeds and stir to mix well. Sprinkle over the black cumin seeds.
Divide the dough into equal portions, then roll each portion into a round ball. Dust with a little flour and shape each ball into ovals. Place a little vegetable mixture in the middle, fold over to cover the vegetables and seal the edges. Trim off the uneven sides with a sharp knife to make neat rectangular Or triangular lukhmi.
Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180°C/350°F, or until a cube of bread browns in 30 seconds. Working in batches, carefully lower the lukhmis into the hot oil and deep-fry until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels) before serving.