Recipe by Engrossed
Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don't have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it's quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don't add it until just before serving.
Top Review by Mivashel
Delicious and very easy paneer recipe. I thought it was amazing - I freestyled a little bit to make it a little spicier, and used dill and parsley (didn't have coriander on hand). It's great
- 1 -2 tablespoon canola oil
- 1 teaspoon cumin seed
- 8 ounces panir, cut into small cubes
- 2 cups scallions, tops and bottoms chopped (green onions)
- 2 cups fresh tomatoes, cored and chopped
- 4 tablespoons fresh cilantro, chopped
- 1 teaspoon coarse salt
- 1 -2 teaspoon garam masala
- 1⁄4 teaspoon turmeric
- 2 -4 thai green chilies (optional) or 2 -4 cayenne chilies (optional) or 2 -4 serrano chilies, to taste, stems removed, thinly sliced crosswise, do not remove the seeds (optional)
Directions See How It's Made
- Heat oil in a large skillet over medium-high heat.
- Sprinkle in cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, about 10 seconds.
- Add all the remaining ingredients and simmer, uncovered, stirring occasionally, until the flavors infuse the cheese, about 5 minutes.
- Serve immediately.