Cook The Book: Paneer With Orange-Apricot Chutney

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For the Paneer:

400-gram/14-ounce paneer slab

1 1/2 tablespoons vegetable oil

For the Chutney:

1 tablespoon vegetable oil

1 teaspoon black mustard seeds (see Note)

4 to 6 fresh apricots, pitted and diced (about 1 1/2 cups)

1 tablespoon minced, peeled fresh ginger

1 small green serrano chile, seeded and minced

2 cups fresh orange juice

2 tablespoons fresh lemon juice

1 teaspoon red chile powder or red chile flakes

Pinch of saffron

2 tablespoons sugar

Table salt

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