Monday, March 14, 2016

Chili Paneer

So this is the recipe that inspired making the paneer at home.  Frankly speaking I have been debating making this again so soon because it was good.  I would have like a little more sauce. This recipe ends up being rather dry.
Browned Paneer thanks to Serina

I wasn't sure entirely what to expect from the recipe as it came at the request of the husband. However, when I looked at it and saw it was cheese basically browned in spices I figured it couldn't be bad because I mean who doesn't like cheese.

The recipe is incredibly easy to make and had very good results.  I will admit that because of timing issues and how late it was getting I did have an amazing assistant help with me execute the recipe (Thank you Serina).  She did an amazing job at browning the paneer.

I will be honest I'm not sure if what we used was 14 ounces of paneer - I made one batch of paneer cheese and just used that.  Next time I would probably make more or just have this as an appetizer part of the meal. Like I said there wasn't a sauce to speak of with the dish so it was rather dry.  Which was a learning piece in making the food this evening.  I had made naan in the expectation of having curry like dishes - but then as things were progressing in terms of the food I was going to actually make that didn't work out. This is also a lesson that sometimes I really need to plan the items I'm going to make together.  I will say that sometimes I do have a plan mapped out in my head and other times (like this evening) I really have one plan and then I end up kidnapping a friend and because I prefer not to kill her with shrimp I end up going down an entirely different path.

I didn't find the recipe too spicy - it was on hot side and I think next time to help with that I may cut back and use only 1/2 of the green chile (note:  I always seed chiles to cut down on the heat that they bring to a dish - but I'm a complete wimp on the heat scale).

Chili Paneer

Chill Paneer
1 1/2 teaspoons cumin seeds
14 ounces paneer
Canola oil
4 cloves of garlic, crushed
1 fresh green chile, very finely sliced
3/4 tsp ground black pepper
1 tsp salt
1 tbsp tomato paste
1/2 tsp sugar
4 scallions, finely sliced into rings
lemon wedges, to serve

  1. Throw the cumin seeds into a mortar and pestle and roughly grind them to a coarse powder. Next cut the paneer into 3/4-inch cubes. pour a thin coating of oil into a large frying pan and grin it to a high heat. Fry the paneer in batches, turning the pieces until golden brown on each side, and transfer them to a dish lined with paper towels. Watch out, as the paneer may spit; if so, half cover the pan with a lid. 
  2. Put 2 tablespoons of oil into the pan, followed by the garlic, green chile, cumin, black pepper and salt. Sauce for about 3 minutes on a low heat, stirring occasionally. Add the tomato paste and sugar and stir, then put the paneer back into the pan along with a splash of water. Cover the pan and simmer for a further 5 minutes. 
  3. Take the lid off the pan, add the scallions and simmer until there is no water left. Serve fresh and hot with squeeze of lemon. 

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