Mowgli Sticky Fingers
15m prep 10m cook 25m ready
A vegetarian version of the famous Mowgli Sticky Wings, featuring paneer coated in a sweet, dark, and spicy glaze. Perfect as a starter or snack, these sticky fingers are caramelized and golden.
Ingredients
- 29.6 ml date syrup
- 14.8 ml black treacle/molasses
- 3 clove garlic finely chopped
- 5 fresh ginger peeled and finely chopped
- 1 green chilli finely chopped
- 4.93 ml garam masala
- 9.86 ml ground cumin
- 2.46 ml black mustard seeds
- 19.7 ml dark rum
- 1 lime juice of
- 29.6 ml white wine vinegar
- 4.93 ml salt
- 1 pack paneer cut into fingers
- 29.6 ml vegetable oil
- fresh herbs to garnish
Nutrition (per serving, estimated)
Estimated based off 6 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 764 mg
- Iron: 7.44 mg
- Magnesium: 110 mg
- Phosphorus: 641 mg
- Potassium: 1747 mg
- Zinc: 4.86 mg
Let's Cook
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Step 1.
In a saucepan, combine the date syrup, black treacle, finely chopped garlic, finely chopped ginger, finely chopped green chilli, garam masala, ground cumin, black mustard seeds, dark rum, lime juice, white wine vinegar, and salt. Stir to mix, then set over medium heat. Bring to a boil, then remove from the heat and let the marinade cool completely.
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Step 2.
Add the paneer fingers to the cooled marinade, stirring gently to coat each piece evenly. Let the paneer marinate for 10 minutes at room temperature.
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Step 3.
While the paneer marinates, heat the vegetable oil in a large non-stick frying pan over medium heat. Once the oil is hot, add the marinated paneer fingers in a single layer. Cook for 3–4 minutes per side, or until caramelized and golden brown all over. If the pan looks dry, drizzle a little of the remaining marinade over the paneer during cooking.
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Step 4.
Serve the sticky paneer immediately, garnished with fresh herbs if desired.
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