PANEER WITH BURST CHERRY TOMATO SAUCE
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Provided by Sohla El-Waylly
Categories Bon Appétit Dinner Tomato Cheese Green Onion/Scallion Ginger Cumin Coriander Sugar Snap Pea Rice Mint Vegetarian Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Quick & Easy
Yield 2-4 servings
Number Of Ingredients 16
Steps:
- Toss scallions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef's knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chile powder and turmeric; set aside.
- Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.
- Reduce heat to medium and add remaining 1 Tbsp. oil to same skillet. Cook reserved scallion mixture, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.
- Add tomatoes, sugar snap peas, and 1 cup water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren't super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.
- Remove pan from heat and toss in mint. Serve with cooked rice.
MATTAR PANEER - INDIAN PEAS WITH PANEER CHEESE
I always like this as a side dish, although it can be served as a vegetarian main dish. I generally like to make several types of things when I cook Indian and I usually will cook this or palak paneer along with the others.
Provided by PalatablePastime
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1-2 tbsp vegetable oil in a large skillet and saute the paneer in batches (add more oil if necessary), until lightly browned, and drain on paper toweling.
- In a large pan, heat the 3 tbsp oil or ghee and cook the onion, ginger and garlic until the onion is tender, about 3-5 minutes.
- Add the coriander, cumin, salt, turmeric, and cayenne, and cook until the spices become fragrant, 1-2 minutes.
- Add the tomatoes and cook 2-3 minutes, stirring once or twice.
- Add the paneer, water, and peas and bring to a boil.
- Reduce heat and simmer for 8-10 minutes or until the sauce is thick and smooth.
- Garnish with cilantro before serving.
PANEER CURRY WITH PEAS
Provided by Ivy Manning
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Place flour in medium bowl. Add paneer to bowl; toss to coat with flour. Heat 2 tablespoons ghee in heavy large nonstick skillet over medium-high heat. Shake excess flour from paneer; add to skillet and cook until browned in spots, turning occasionally, about 4 minutes. Transfer paneer to plate; set aside. Reserve skillet.
- Place onion pieces in processor. Using on/off turns, process until finely chopped but not watery. Heat remaining 3 tablespoons ghee in reserved skillet over medium heat. Add cumin seeds and stir until aromatic, about 1 minute. Add chopped onion and cook until beginning to brown, stirring often, about 10 minutes. Add minced ginger, minced garlic, ground coriander, and minced serrano chile with seeds; stir 1 minute. Add crushed tomatoes with puree, 1/2 cup water, and turmeric; bring to simmer. Reduce heat to medium low; cover and simmer until mixture thickens slightly and flavors blend, stirring occasionally, about 15 minutes.
- Add shelled fresh peas and cooked paneer; gently fold to incorporate evenly. Cook mixture over medium-low heat until peas are tender and paneer is heated through, folding occasionally, about 5 minutes. Fold in garam masala and cilantro. Season curry to taste with salt and pepper. Serve with steamed basmati rice.
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