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Posts Tagged ‘Paneer’

A great combination and nice to cook something meat-free on the barbecue. Serve with naan breads – we get ours from the local takeaway. You need to get started a few hours ahead.

Wine Suggestion: Nothing complex or too heavy with this so focus on pleasurable fruit and balance. For us tonight Umani Ronchi’s organic Serrano. A Montepulciano – Sangiovese blend from Rosso Conero, in the Marches. Youthful and vibrant which suited us perfectly for a summer barbecued dinner.

Barbecued tikka paneer with fresh mango chutney – serves 4

  • 150g natural yoghurt
  • 3 tbsp tikka curry paste, we use Patak’s
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, finely grated
  • 300g paneer, cut into 18 cubes
  • 1 green pepper, cut into 18 pieces
  • 1 red pepper, cut into 18 pieces
  • 1 red onion, cut into 6 wedges
  • vegetable oil, for brushing the grill
  • a small handful of coriander leaves, roughly chopped
  • naan breads, to serve

FOR THE FRESH MANGO CHUTNEY:

  • left over red onion from the kebabs (see below)
  • 1 large mango, finely diced
  • 150g cherry tomatoes, finely diced
  • 1-2 red chillies, finely chopped
  • a few sprigs of mint, leaves finely chopped
  • 1 tsp caster sugar
  • juice of half a lemon

Put the yoghurt, curry paste, garlic, and ginger into a large bowl, season with salt and pepper and mix together. Add the paneer and peppers. Peel off the outer 2-3 layers of each onion wedge and add these too (keep the rest for the chutney), then fold everything together gently. Cover and put into the fridge for a few hours, or if short of time leave at room temperature for an hour.

To make the mango chutney, finely chop the leftover onion and put into a bowl with the mango, tomatoes, chillies and mint and stir to mix. Stir in the sugar and lemon juice to taste, then set aside.

Get your barbecue on and hot, then brush the grill with vegetable oil to prevent the kebabs from sticking.

Thread the paneer, peppers and onions onto kebab skewers and cook for 12-15 minutes or until lightly charred.

Sprinkle coriander over the skewers and serve with the mango chutney and naan breads.

(Original recipe from Charred by Genevieve Taylor, Hardie Grant: Quadrille, 2019.)

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This is Meera Sodha’s fresh take on Matar Paneer, which is usually a richer dish. Delicious with warm naan breads and plain yoghurt, this version could easily become a regular favourite.

Fresh Matar Paneer – serves 4 as a main or more as a side with other dishes

  • rapeseed oil
  • 550g hard paneer, cut into 1.5cm cubes
  • 6 cloves of garlic, crushed
  • 400g tin chopped tomatoes
  • 1¼ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 200g green beans
  • 200g mangetout
  • 200g frozen peas (defrosted), or you can use fresh of course if you have them
  • 1 red chilli, finely sliced to serve

Heat a couple of tbsp of the oil in a large frying pan. Fry the panner over a medium heat until browned and crisp all over, then remove to a plate with a slotted spoon and set aside.

Heat another tbsp of oil in the pan, then add the garlic and stir-fry for a couple of minutes (make sure the frying pan isn’t too hot when you add the garlic or it will burn). Add the tomatoes and cook for about 6 minutes or until just turning jammy. Add the salt, pepper, cumin, chilli powder and turmeric, then stir for another minute before taking off the heat.

Bring a large pan of water to the boil and add salt. Add the green beans and cook for 2 minutes, then add the mangetout and cook for another 2 minutes. Add the peas and cook for 1 more minute, then drain and leave to steam dry.

Heat the sauce, then stir in the paneer. When both are hot, stir in the veg. Sprinkle over the sliced red chilli and serve.

(Original recipe from Fresh India by Meera Sodha, Fig Tree, 2016.)

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Delicious Indian comfort food. Serve with warm naan bread for mopping up the sauce.

Wine Suggestion: an oaked white of your choice we think. For us it was the Les Dissidents Préjugés by Domaine Ventenac in Carbadès in Southern France, a delightfully off-beat and thoughtful wine with a style that reflects great vineyards and an inventive winemaker.

Mattar Paneer – serves 4

  • sunflower oil
  • 400g paneer, cut into bite-sized pieces
  • 2 tsp cumin seeds
  • 2 tbsp finely grated ginger
  • 4 cloves of garlic, peeled and finely chopped
  • ½ – 1 tsp medium-hot chilli powder
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 300g tomatoes, finely chopped
  • 200g frozen peas, defrosted
  • 100ml double cream or natural yoghurt
  • a handful of coriander, finely chopped
  • lemon wedges

Coat the base of a large non-stick frying pan with the oil and place over a medium-high heat. Add the paneer and fry for a couple of minutes on each side until starting to turn golden brown. Remove with a slotted spoon and drain on kitchen paper.

Add a bit more oil to the pan and cook the cumin seeds until they start to pop, then add the ginger and garlic and cook for 30 seconds or until fragrant.

Stir in the ground spices, then add the chopped tomatoes and cook for about 5 minutes, or until thick. Add the paneer, peas and 200ml water. Season with salt and pepper.

Bring to the boil, then reduce the heat and simmer, partially covered, for 10 minutes, stirring now and then. Add the cream or yoghurt, then remove from the heat and rest, covered, for 10 minutes.

Serve sprinkled with the coriander and with a lemon wedge for squeezing over.

(Original recipe from New Kitchen Basics, by Claire Thompson, Hardie Grant: Quadrille, 2019.)

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Romanesco has a short season so it’s a grab it when you can sort of vegetable. This means we usually just steam it but we came across this veggie curry recipe by Tom Kerridge and it was the perfect weeknight bowl of goodness.

Wine Suggestion: This works with lighter whites like the La Piuma Pecorino from Italy, but can see it working with so many other whites. Balanced, easy fruit, medium bodied and with enough texture, like Italian whites tend to have, except for Pinot Grigio.

Romanesco, corn and coconut curry – serves 4

  • 2 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 500g romanesco, cut into florets
  • 300ml vegetable stock
  • 400ml coconut milk
  • 350g tin sweetcorn, drained
  • 200g frozen peas
  • a handful of coriander, chopped
  • 1 long red chilli, finely sliced
  • cooked rice, to serve

FOR THE FRIED PANEER:

  • 225g paneer, cut into cubes
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • 1 tbsp vegetable oil

Heat the oil in a wide, deep frying pan. Add the cumin seeds and sizzle for a few seconds, then add the onion. Cook for 5 minutes, then add the garlic and cook for another 2 minutes.

Turn the heat down, then add the ground spices and stir for 1 minute, then add the romanesco and stir-fry for 1 minute. Pour in the veg stock and half the coconut milk and cook for 20 minutes.

Meanwhile, cook the paneer. Put it into a bowl and mix with the turmeric and salt. Heat the oil in a non-stick frying pan over a medium heat. Add the paneer and cook until browned, 5-8 minutes, then remove from the heat.

Add the rest of the coconut milk to the romanesco and stir in the sweetcorn, peas, fried paneer and half the coriander. Bring to a simmer and cook gently for 5 minutes. Season to taste.

Serve scattered with the chilli and the rest of the coriander.

(Original recipe from Tom Kerridge’s Fresh Start, Bloomsbury Absolute, 2018.)

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Paneer Tikka Masala

Being thankful for sunshine and all we have this evening. The clocks will change tomorrow and hopefully things will take a turn for the better soon. In the meantime stay at home and eat well. This is super straightforward but flavour-packed! Serve with steamed basmati rice and naan bread from your local takeaway.

Wine Suggestion: A lager style beer. To be a little “craft”, even though they’ve been brewing since 1824, we chose the C&A Veltins Grevensteiner Helles which had character and smoothness in equal proportions.

Paneer tikka masala – serves 3

  • 3 tbsp curry powder (the recipe suggests tikka curry powder, we had hot so that’s what we got)
  • 2 tbsp natural yoghurt
  • 200g paneer, cut into small cubes
  • 1 green pepper, diced
  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 1 tbsp grated ginger
  • 1 clove of garlic, crushed
  • 400g passata
  • 2 tsp tomato purée
  • 2 tsp caster sugar
  • 4 tbsp double cream
  • a knob of butter
  • a handful of chopped coriander
  • steamed basmati rice and naan bread (to serve)

Mix the 1 tbsp of the curry powder and the yoghurt together in a bowl, then stir in the paneer and peppers and leave to marinade while you make the sauce.

Heat the oil in a pan, then add the onion and cook until soft and starting to brown a little. Add the ginger and garlic and continue cooking for a couple of minutes.

Stir in the remaining 2 tbsp of curry powder and stir until fragrant, then stir in the passata, tomato purée and sugar. Bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, or until thickened. Stir in the cream and cook for another couple of minutes.

Meanwhile, heat the grill to high. Spread the paneer and pepper out over a non-stick baking tray or a tray lined with foil, then place under the grill until charred and sizzling. Turn everything over to brown on both sides.

Tip the panner and peppers into the sauce, add a knob of butter, the coriander and some seasoning and cook for a couple of minutes. Serve the curry with rice and naan.

(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2020)

 

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Paneer, Tomato and Kale Saag

This is from Meera Sodha’s amazing veggie book, East. We have Meera’s Indian recipe books and we often cook the recipes she writes for the Guardian. This book has an Eastern, but not exclusively Indian, influence and the recipes are mouthwateringly good. We’ve noticed people have mixed reactions towards kale, if you’re on the fence we reckon this is probably the best kale-based dish we’ve ever eaten. We served with naan bread from the local takeaway.

Panner, tomato & kale saag – serves 4

  • 500g kale, discard the stems and roughly chop the rest
  • rapeseed oil
  • 450g paneer, cut into 2cm dice (if you’re buying 200g packs just buy 2)
  • 2 onions, finely chopped
  • 2 cm ginger, peeled and grated
  • 4 cloves of garlic, crushed
  • 2 green finger chillies, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1½ tsp salt
  • 1 tsp brown rice syrup (we used runny honey)
  • 1 x 400ml tin coconut milk

Blitz the kale in a food processor and chop it very finely. Unless your food processor is huge you will need to do a few batches.

Heat 2 tbsp of the oil in a large, nonstick frying pan, that you have a lid for. Fry the cubes of paneer for a couple of minutes on each side or until they have taken on a nice golden colour. Remove from the pan and set aside.

Heat another 2 tbsp of oil in the same pan and cook the onions over a medium heat for about 10 minutes or until soft. Add the ginger, garlic and chillies and continue to cook for another 5 minutes.

Stir in the tin of tomatoes and cook for 10 minutes or until reduced to a paste. Add the coriander, cumin, turmeric, salt and honey (or brown rice syrup) and mix in well.

Stir in a handful of kale at a time. It will seem like you have too much but it will wilt in perfectly. Stir in the coconut milk, then bring to a simmer, cover with a lid, and simmer gently for 15 minutes.

Add the paneer to the pan and cook for another 10 minutes with the lid on. Keep an eye that it doesn’t dry out and add a splash of water if necessary.

Taste to check that it has all come together and the kale is tender. Remove from the heat and serve with warm naan bread.

(Original recipe from East by Meera Sodha, Penguin Books, 2019.)

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Chickpea, Paneer, Spinach, & Preserved Lemon Stew

We loved this stew from Sabrina Ghayour’s new veggie book – Bazaar. Full on flavours with tonnes of lemon and dried herbs. Serve with some rice or naan bread on the side.

Wine Suggestion: This works really well with southern Italian whites like a zesty Greco di Tufo with a textural, herbal edge that compliments this superbly, but we can also see a Greek Assyrtiko being equally as good.

Chickpea, paneer, spinach, & preserved lemon stew – serves 4 to 6

  • vegetable oil
  • 2 onions, finely sliced
  • 1 heaped tsp turmeric
  • 2 tbsp dried mint
  • a large garlic bulb, cloves peeled
  • 500g baby spinach
  • 400g tin chickpeas
  • 250ml boiling water
  • 6-8 preserved lemons, halved
  • 225g paneer, cut into 12 cubes
  • Maldon sea salt flakes and freshly ground pepper

Heat a splash of vegetable oil in a large saucepan, then add the onion and cook for 6-8 minutes over a medium heat, or until softened. Add the turmeric and mint and cook for a minute, then add the garlic cloves. Continue to cook for a few minutes to soften the garlic a bit, then stir in the spinach. Cover the pan and cook for a few minutes, or until the spinach has wilted.

Season the pan generously with salt and pepper, then add the chickpeas and boiling water. Reduce the heat to low, partially cover the pan with a lid and simmer for 20 minutes, until the sauce has thickened a bit and doesn’t look too watery.

Adjust the seasoning to taste and stir in the preserved lemons and paneer. Cook for 15 minutes, then serve with naan bread or rice.

(Original recipe from Bazaar by Sabrina Ghayour, Mitchell Beazley, 2019.)

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Spiced Paneer and Pea rice

This is barely a recipe, more a quick assembly of things that happen to be lying around. Typical of the sort of meal we have near the end of the week, when ingredients are running low. The paneer cheese bulks out the rice and the cool yoghurt negates the need for a sauce.

Spiced paneer and pea rice – serves 2

  • 200g pack of paneer (Indian cheese), diced
  • 2 tbsp curry paste (we like Patak’s Madras)
  • a pouch of ready-to-eat brown basmati (or use can cook your own)
  • 100g frozen peas, defrosted
  • 4 tbsp natural yoghrut
  • a handful of mint, chopped
  • naan breads and lemon wedges to serve

Heat 2 tbsp of olive oil in a pan, then fry the paneer until golden.

Add the curry paste and fry.

Heat the rice in a microwave according to the pack instructions, then tip into the pan with the peas and toss together.

Mix the yoghurt with the mint and season.

Serve the rice with the yoghurt, naan bread and lemon wedges.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2017.)

 

 

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We recently acquired a recipe book called Prashad: Indian Vegetarian Cooking (thanks Mum). You might remember Prashad as Gordon Ramsay’s best restaurant runner-up on TV a couple of years ago. This is the first recipe we tried from the book and is guaranteed to make your veggie friends happy at your next summer barbecue. Vegetarians often get a bum deal at barbecues, palmed off with a few peppers and onions skewered on a stick. These should right all your past wrong-doings.

Paneer is an Indian unsalted white cheese with a crumbly texture and mild taste that  goes really well with strong flavours and marinades. You can buy it in supermarkets as well as specialist Asian shops.

These are very easy to make but you need to marinade the night before!

Drinks Suggestion: We enjoyed this with both a lager and a citrus-laden Blonde Ale; fresh and summery.

Paneer Tikka – makes 6 skewers 

  • 2 x 250 blocks of paneer cheese
  • 1 medium red pepper,cut into 6 chunky pieces
  • 1 medium green pepper, cut into 6 chunky pieces
  • 1 medium onion, cut into 6 wedges
  • 2 lemons, quartered to serve

MARINADE: 

  • 2-3 green chillies, seeds left in
  • 4-8 garlic cloves
  • 2 handfuls of fresh coriander, chopped fine
  • 2 tsp ground coriander
  • 2 tsp garam masala 
  • 1½ tsp salt
  • 1 tsp trumeric
  • 2 tbsp plain live yogurt
  • 100ml sunflower oil

Finely chop the chillies and garlic then tip into a large bowl and add the other marinade ingredients.

Cut each block of cheese into 9 equal-sized cubes and add to the marinade along with the pepper and onion pieces. Stir to coat, then cover and leave in the fridge overnight.

Thread 6 skewers with 3 pieces of cheese seperated by pieces of pepper and onion. Cook the skewers over a hot barbecue for 20 minutes, until slightly charred, turning every 4-5 minutes.

Serve with the lemon quarters, a green salad and some cucumber and yogurt dip.

(Original recipe from Kaushy Patel’s Prashad: Indian Vegetarian Cooking, Saltyard Books 2012.)

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