Paneer is a wonderful cheese with a dense, crumbly texture and compliments flavours spicy, sweet and sour.It is a rich source of milk protein and unsalted. Although it is usually associated with South-Asian dishes, I have used it in other cuisines. It can also be grilled and served as a kebab or in a panini-style sandwich. As there isn’t any rennet used it is a perfect cheese for vegetarians to use in cooking. It is made using heat and acid rather than culture and rennet.
My recipe includes green beans which adds a different texture, colour and the flavours compliment the paneer.
Spicy paneer and green bean curry with coconut milk
- 2 tbsp sesame oil
- 1 226g paneer cheese cut into 16 pieces
- 1 small red onion finely chopped
- 2 cloves finely chopped garlic
- 1 tsp chopped root ginger
- 1 tsp Garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin seeds
- 1 tbsp red Thai curry paste
- 1 tbsp tomato purée
- 400g Coconut milk
- 1 tsp chopped mint
- 1 tbsp chopped coriander
- 100 g green beans
- Gently heat the sesame oil in a frying pan and fry the paneer until just golden on each side.
- Remove and saute the onion and garlic in the remaining oil, until soft. Add to the paneer.
- Fry the cumin seeds until just popping and add the paprika, garam masala and turmeric and just heat gently taking care not to burn the spices. Remove from heat.
- Add the paneer, onion and garlic back to the pan along with the ginger, curry paste, tomato puree and coconut milk. Stir well and heat gently for 15-20 minutes, ensuring the sauce doesn't stick to the bottom.
- When the curry is nicely blended and beginning to thicken, add the coriander. Stir well.
- Serve and sprinkle with mint.
- spiced roasted new potatoes.
- roasted sweet potato wedges with nigella seeds
- tomato salad
- naan, chapati or rice.
- green salad with lettuce, baby spinach and rocket.