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Wednesday, December 11, 2013

Kadhai Paneer

There is something about paneer that feels mysterious to me.  It's cheese, yet it doesn't melt.  It takes on any flavor you marinate or cook it with.  It has all the protein qualities of tofu without all the weird hormone stuff.. well assuming you buy whole organic milk from a cow you've met.
I wonder if it would be any good with goat's milk.  Hmm.. I'm going to have to look into that.
Anyway, here's something rather simple but extremely tasty and a perfect addition to a little weeknight thali.  This recipe comes (again) from SMTC.
Serves 4
14 oz (400g) cubed paneer
To dry roast and grind:
1 Tbsp coriander seeds
1/4 tsp fenugreek seeds
1 dried red chili
1/4 tsp whole peppercorns
1/2 tsp cumin seeds
For curry:
1 Tbsp canola oil
1 small chopped onion
2 chopped tomatoes
5 garlic cloves, grated
1 green chili, minced
salt to taste
cilantro for garnish
1.  Heat the oil in a wok and add the onions.  Cook until translucent, then add the garlic and chili.
2.  Cook for 1-2 minutes, then add the tomatoes and ground spices.  Cook until tomatoes become mushy, then turn down the heat.
3.  Add the paneer and coat well.  Turn heat down to low and let the flavors penetrate into the paneer.  Cook for 10 minutes, then taste and add salt if needed.  Garnish with cilantro.

That's it?  Yea there's not much to it, but the flavors are amazing.

I served mine with Yellow & Green Split Dal and Samosas.
Life just keeps getting better and better...
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