Paneer cheese is a South-Asian cheese which is very popular with vegetarians as rennet is not used in its production, instead being made with heat and acid. Often associated with saag paneer or many other curries I thought I would try it out with a different cuisine. Halloumi is the nearest cheese, I think, in flavour and texture and is also very versatile as the flavours of both are quite bland and do not overpower the other ingredients.
I chose cannellini beans for their rich creamy texture though chick peas could also work well. With the remaining beans from the tin you could make mashed cannellini beans with rosemary and garlic.
Mediterranean paneer and cannellini bean stew
- 226g paneer cheese cut into 16 cubes
- 1 tbsp olive oil
- 1/2 red or yellow pepper, deseeded and cut into large chunks
- 1 small onion, finely chopped
- 2 cloves garlic finely chopped
- Pinch chilli flakes
- 1 tsp paprika
- 2 tbsp white wine
- 400 g tinned chopped tomatoes
- 200 g cannellini beans, drained
- handful fresh parsley chopped
- salt and pepper
- 1 tsp sugar
- Gently heat the olive oil in a frying pan and fry the paneer until just golden on each side. Remove from the pan.
- Add the onion and garlic to the pan and fry until translucent. Stir in the pepper chunks and cook for a further 5 minutes.
- Put the paneer back in the pan with the paprika, chilli flakes and white wine. Stir well and bring to a high heat to combine the flavours.
- Add the tomatoes and cannellini beans. Stir well and simmer over a low heat for about 10 minutes. Stir in the sugar which balances the flavours.
- Season to taste. Sprinkle over the chopped parsley and serve.
- Buttered orzo
- Baked sweet potato - use as a filling
- with spaghetti
- in a wrap
- as a topping to a cauliflower pancake wrapper