Aunty Zee’s Paneer Samosas

These samosas are built around a filling that should stay loose.\n\nThe source specifically says to grate the paneer onto a platter and handle it lightly so it does not become one sticky mass. That detail matters because the filling also contains cilantro, mint, green onion, cashews, chili, ginger, lime, salt, and pepper.\n\n## Ingredients\n\nMakes 6–7 servings, about 2 samosas each\n\n- 5 cups paneer, grated\n- 1 bunch fresh cilantro, chopped, about 3 cups\n- 1 bunch fresh mint, chopped, about 3 cups\n- 10 green onions, sliced, white parts only\n- 1/4 cup cashews, chopped\n- 4 fresh green chilies, minced, or to taste\n- 1 tsp fresh ginger, minced\n- juice of 1 lime\n- 1 tsp salt, or to taste\n- freshly ground pepper to taste\n- 1/4 cup flour\n- 2 tbsp water\n- samosa pastry\n- olive oil spray\n\n## Method\n\nGrate the paneer onto a large platter so it stays loose.\n\nMix the remaining filling ingredients in a bowl. Add the paneer and combine lightly with your fingers, avoiding compression.\n\nMix the flour and water into a sealing paste.\n\nPreheat the oven to 300°F / 150°C. Fill the pastry with about 1 tbsp filling per samosa, fold according to the wrapper instructions, and seal the edges carefully.\n\nSpray lightly with olive oil. Bake about 30 minutes, turn, spray again, and continue baking until browned.\n\n## Keep the paneer loose\n\nA compact filling becomes heavy. Loose grated paneer allows herbs and aromatics to remain distributed rather than compressed into one dense center.\n\n## Lime, mint and cilantro do the balancing\n\nPaneer and cashews are rich. Lime and fresh herbs keep the filling vivid.\n\nThe recipe depends as much on how the filling is handled as on what goes into it.