Paneer is an Indian cottage cheese which is so versatile. It can be baked, grilled, fried, sauteed, bbq’d…you get the point! Although it’s pretty mild in taste, it absorbs spices and flavours really well.Today’s recipe is simple to make and a great vegetarian alternative so check it out:
What we need:
5 tbsp olive oil
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 1/2 tsp turmeric powder
3 tsp salt
1 tbsp grated ginger
3 cloves garlic
1 medium onion
1 tsp paprika
1 tsp garam masala
1 green chilli
handful of fresh chopped coriander
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
5-6 mushrooms, quartered
How we do:
- In a non stick frying pan, heat 1 tbsp olive oil. Add 1 tsp cumin seeds. Once they begin sizzle, add the paneer cubes. Now add 1 tsp salt and 1 tsp turmeric powder.
- Lightly fry until paneer turns golden on both sides. Remove from heat.
- In a food processer, add the onion, garlic, ginger and chilli. Now add 2 tsp salt, 1 tsp paprika, 1/2 tsp turmeric, 1tsp garam masala and the coriandor. Process until finely ground.
- In a pan, heat 4 tbsp oil. Then add the ground up masala. Cook on medium heat until golden brown.
- Add 1/2 tin plum tomatoes and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the peas. Then add the mushrooms and the paneer. Mix well.
- Add water so it is just covering the vegetables and paneer.
- Cook on high heat until it boils. Check for salt.
- That’s it you’re done! Balle Balle! Best served with fresh chappati or basmati rice.