A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.
Ingredients
- 5 tsp sunflower oil or any other neutral oil of your choice
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 3 banana shallots peeled and finely chopped
- 4 large garlic cloves peeled and grated
- 20 g fresh root ginger peeled and grated
- 2–3 green chillies finely chopped
- 2 medium tomatoes chopped
- salt
- 1 tsp ground turmeric
- 75 g frozen peas soaked in water for 10 minutes or so
- 225 g paneer grated (if using homemade paneer, which isn’t as firm as shop-bought, just crumble it up)
- 1 tsp garam masala
- 1 small handful fresh coriander chopped
Servings:
Instructions
- Put the oil in a saucepan on a high heat and, once it’s good and hot, add the cumin and mustard seeds. The moment they start to sizzle, add the shallots and cook, stirring, for three minutes.
- Add the garlic and ginger, cook for a minute more, then stir in the green chillies and tomatoes, and cook for two to three minutes. Season with salt, stir in the turmeric, then drain the frozen peas, add to the pan and cook, stirring, for another two to three minutes.
- When the peas are well coated, mix in the grated paneer, turn down the heat to a simmer, cover the pan and leave to cook for five minutes. Just before the end of that cooking time, sprinkle the garam masala and chopped coriander over the top, and stir in.
- Take the pan off the heat, leave to rest for five minutes, then serve with rice, flatbreads or any side dish of your choice.
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