Tag Archives: how to cook paneer

Barley, tomato, paneer, channa dal & cashew nut salad

27 Mar

 

Recipe 2: Barley, tomato, paneer, channa dal salad & cashew nut salad The definition of a salad seems to have evolved; this glorious, warm, spiced and zesty salad is full of wonderful surprise. The barley adds silky and nutty depth, the sweet tomatoes and spices mingle well with the spongy paneer and the channa dal adds a bite.  I like it with a bit of heat, so I went for the green chilies but you can moderate this if you wish.

I used Savera paneer for this dish and it works really well because unlike some brands of paneer, Savera paneer is moist and spongy (not hard and rubbery) so takes on the flavours and juices of the salad so well and is soft enough to add to the party of ingredients. Keep the paneer moist warm so that it retains a bit of that chewy glory.

 

Serves 4-6

Prep time: 40 minutes

Cooking time: 10 minutes

225g paneer, cubed

75g channa dal, washed

100g pearl barley, washed

220g baby plum tomatoes, quartered

One medium red onion

100g cashew nuts

¾ tbsp. vegetable oil

For the dressing;

3 tbsp. rice wine vinegar

Salt to taste

3½ tbsp. sesame oil

1 tsp. cumin seeds

15g coriander, finely chopped

½ tsp. turmeric powder

2 green chillies finely chopped (use one if you prefer less heat)

6-8 curry leaves

Method

  1. Boil the barley on a vigorous simmer for ten minutes and then on a medium flame for a further 30minutes. Drain it and allow it to cool
  2. Boil the channa dal for 15-20 minutes. It should retain a bite but be cooked. Wash the channa dal in cool water and drain it when it is cooked.
  3. Put the channa dal, tomatoes, onion and barley into a large shallow bowl.
  4. Heat the vegetable oil in a non-stick pan and stir fry the paneer until it catches a golden colour. Remove it from the heat and add it to the other salad ingredients.
  5. To make the dressing, heat the sesame oil in a non-stick pan add then chillies, curry leaves, turmeric and cumin seeds. Allow the seeds to sizzle before turning off the heat.
  6. Drizzle the dressing onto the salad and mix it well. Pour in the rice wine vinegar and then sprinkle in the salt and chopped coriander and toss the salad.
  7. Toast the cashew nuts on a non-stick pan until they are lightly golden and then allow then allow them to cool before tossing them into the salad.

 

 

This is a sponsored post but any views expressed are my own

Spicy paneer wontons in a gentle spinach soup

23 Jan

spicy paneer wontons in a gentle spinach soup

I am pretty sure that I wasn’t well acquainted with paneer when I was a child, as my earliest memories of it must be from my pre- teens. I recall that one of my dad’s friends had landed a business deal delivering this marvellous new product that was increasingly popular, so popular in fact that it was flying off the shelves. It may have had something to do with the popularised chilli paneer dish? Packaged paneer ready in the fridge. I was new and it was exciting.

So he handed my dad some freebies and naturally I ensured that they landed in my lap and thus started an era of paneer experimentation. It had fast become the favourite food of every other Asian person in my network. Paneer is an unsalted, full fat Indian cheese that may be crumbly when fresh and spongy or even chewy when pressed and ready-made for sale. I think that a lot of tired taste buds weere wakened when paneer came into fashion with is almighty, loud and punchy flavours. Plenty spice, liberal use of garlic and ginger, copious soy sauce and ketchup made for lively and lasting tastes.

I love that paneer is a wonderful sponge for juices and flavours; it is clean and will mop up full flavours generously.  I experimented many times over the years, scrambled paneer in a bhurji is one of my favourites and this has become the stuffing for my wontons today.  I love thick and creamy shahi paneer dishes, kofta (balls with veg and simmered in thick gravy), I love paneer in cashew nut gravy and who can deny the simple, clean and guilty pleasure of ras malai?

A few people wrote to me this week asking about palak paneer (curry of paneer cubes simmered in smooth spinach) and it got me thinking…so I made this and I am very excited about. It’s pretty special. The spinach soup is light and easy, but incredibly addictive and soothing. Not a bad thing to find spinach addictive! The paneer is punch and full, has bite and parcelled into slippery smooth wontons. Can it get any better?

As a tip, make sure the paneer is pretty warm all the way through, cold paneer is chewy but when warm, this recipe really comes to life and it’ll be juicy and tender. Perfect.

Ingredients to serve 4 (makes 16 wontons)

For the wontons;

150g paneer, grated

¼ tsp. garam masala

1 tsp. mixed cumin and coriander powder

¼ tsp. turmeric

¾ tsp. cumin seeds

1 tsp. tomato puree

1 clove of garlic, finely chopped or minced

1-2 spring onions, finely chopped

1 tbsp. sesame oil

½ tbsp. soy sauce

16 wonton wrappers

Salt to taste

½ tsp. chilli powder

For the soup

1 tbsp. vegetable oil

200g finely chopped (or in the food processor) spinach

800ml vegetable stock

One medium onion, thinly sliced

4-5 curry leaves

One chilli, finely chopped

1 tbsp. corn flour mixed with water

1 tbsp. rice wine vinegar

1 tsp. minced ginger

1 clove garlic, minced

Method

  1. To make the soup, heat the oil in a deep pan and then add the chilli, onion, curry leaves, garlic and ginger sauté until the onions have softened.
  2. Add the spinach and mix thoroughly, before adding the vegetable stock and the rice wine vinegar.
  3. Bring the soup to a simmer before adding the corn flour and water paste to thicken the soup. Simmer the soup for 5-7 minutes.
  4. To make the stuffing, heat the oil in a pan and add the onion and garlic and sauté for a couple of minutes introducing the grated paneer.
  5. Stir in the turmeric, chilli, and coriander and cumin powder and mix thoroughly.
  6. Stir in the tomato puree and soy sauce and then cook the curry for 4-5 minutes.
  7. To make the wontons, place a teaspoon of paneer mixture in the middle of a wonton and then create little drawstring purses and seal them with a little water.
  8. Steam the wontons for 8-10 minutes before removing them from the steamer.
  9. Ladle the soup into bowls and then place 4 wontons into the bowl and serve immediately.

 

 

 

 

 

I’m linking this to Anneli and Louisa for four seasons because its comforting an

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