a type of curd cheese used in Indian, Iranian, and Afghan cooking
Paneer is a fresh cheese common in Indian cuisine. It is an un aged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. It is crumbly and moist.
Last week I craved something completely vegetarian and Indian after all the savouries and haleem. I decided to pop into the kitchen late in the afternoon to whip something up and was happy to find a block of paneer waiting in my freezer. Looked around, found a recipe that interested me and used it as a guide to making my own paneer masala. Turned out yummy and I’m thinking it would be amazing as a topping for a pizza with and indian twist!
Marinate paneer in the following :
1/2 tsp Ginger garlic masala
Salt to taste
1/2 tsp chilli powder
1/2 tsp dhana jeeru.
In a pan, heat some coconut oil.
1 tsp ginger garlic masala
1 tsp chilli powder
1 tsp dhan jeeru
1/2 tsp of tikka masala
Braise well, then add a tin of tomato onion mix. Cook on low till almost done. Add in the paneer along with 2 tbls of cream and cook till done.
Serve with chopped mint and naan.