Paneer is so versatile that it can be smothered in spinach as it is in deep-fried pakoras, or buried in a rich curry sauce.
Paneer, as we know it, is easily available in supermarkets these days. If you’re making it at home, use full-fat milk: bring a litre to a boil, lower the temperature, add the juice of one small lemon and stir until the milk curdles. Remove from the heat, leave to cool for 10 minutes, then strain through a muslin cloth and squeeze out all the whey.
Palak Paneer
350g spinach (washed)
1 heaped tsp cornmeal flour
4 tsp ghee
1 tsp cumin seeds
3½ tsp (10g) peeled and finely chopped garlic
120g white onion, peeled and finely chopped
3 green bird’s eye chillies, finely sliced, seeds and all
1 tsp salt
1 tsp ground turmeric
1 tsp ground cumin
200g paneer, diced into chunks
Add paneer to the spinach mix, cook for three or four minutes more, until the paneer is soft and the spinach is nice and smooth, and serve with roti or paratha.
Shahi Paneer
For the marinade:
1 tsp peeled and grated ginger
1 tsp peeled and grated garlic
1 tsp tandoori masala
3 tsp water
200g paneer, diced into chunks
For the sauce:
3 tsp ghee
2 tsp peeled and grated ginger
1 tsp peeled and grated garlic
1 tsp salt
1 tsp tandoori masala
1 tsp garam masala
1 tsp red chilli powder
1 tsp ground turmeric
2 tsp methi (dried fenugreek leaves)
1 x 400g tin tomatoes, pureed
100ml single cream
50g cashew nuts, soaked in 100ml water and blended into paste
Chilli paneer
For the marinade:
200g paneer, diced into chunks
3 tsp (8g) peeled and grated ginger
3 tsp (8g) peeled and grated garlic
1 tsp red chilli powder
1 tsp ground cumin
4 tsp dark soy sauce
1 tsp honey
For the base:
6 tsp sunflower oil
1 tsp panch phoron
200g red onion, (peeled and thinly sliced)
3-4 green bird’s eye chillies, (finely chopped, seeds)
1 tsp salt
2 tsp tamarind chutney
½ tsp ground turmeric
1 tsp honey
4 tsp soy sauce
2 tsp tomato puree
6 mixed sweet peppers, (seeds removed, roughly diced into chunks)
Paneer pakoras with mint and coriander chutney
For the batter:
75g gram (chickpea) flour
1 tsp salt
1 tsp garam masala
½ tsp ground turmeric
Sunflower oil, (for frying)
Chaat masala, (to serve)
For the marinade:
1 tsp ground cumin
½ tsp chaat masala
For the chutney:
25g fresh mint
20g fresh coriander, (chopped)
2 green bird’s eye chillies (roughly chopped)
50g green apple (peeled, cored and cut into small dice)
½ tsp salt
1 tsp caster sugar
Juice of ½ lemon
50-60ml water
2 tsp olive oil
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