Paneer is an Indian cheese, similar to cottage cheese and not salty. It’s perfect to cook into so many dishes as it holds its shape without melting and takes in so much flavour. You can buy it at most supermarkets but I had a go making my own paneer for this recipe which was so easy as it only uses 2 ingredients! It makes a great addition to any curries, sprinkled over naans, lentils or in a saag paneer with spinach. The recipe is below if you want to try yourself. For a vegan alternative, try substituting the paneer for pan fried tofu.
INGREDIENTS
For the Paneer:
2 tbsp veg or sunflower oil
225g paneer cheese, cubed
For the curry paste:
1 red onion, peeled and roughly chopped
2cm piece of ginger, peeled and roughly chopped
3 cloves garlic, peeled
1 fresh red chilli, deseeded
1 tbsp tomato puree
1 1/2 tsp cumin seeds (lightly crushed)
2 tsp coriander seeds (lightly crushed)
5 cardamom pods (seeds removed and lightly crushed)
1 tsp turmeric powder
1/2 tsp cinnamon powder
1 tsp smoked paprika (optional, for color and depth)
For the curry:
4 tbsp olive oil
2 medium aubergines, cut lengthways and into thick crescents
250g cherry vine tomatoes, halved
200g frozen peas
1 can (400ml) coconut milk
250ml veg stock
Juice of 1/2 lemon
2 tbsp greek or coconut yoghurt (optional)
Sea salt and freshly ground black pepper
Handful of fresh coriander leaves, chopped
METHOD
1. Heat 2 tbsp sunflower oil in a large non-stick frying pan. Add the paneer cubes and fry on a medium heat until charred, crispy and browned then turn over and brown the other sides. Transfer to a plate lined with paper towels to drain the oil. Sprinkle with sea salt flakes.
2. Toss the aubergine slices with half the olive oil and salt. Bake at 190°C fan for 30 minutes or air-fry until golden and tender. Alternatively, pan-fry them in batches until browned and soft.
3. In a dry frying pan, lightly toast the cumin seeds, coriander seeds, and cardamom seeds until fragrant. Remove from heat and set aside.
4.Blend the onions, ginger, garlic, chillies, tomato puree, turmeric, cinnamon, smoked paprika, and the toasted spices with 1-2 tbsp water until you have a smooth paste.
5. Heat 2 tbsp oil in a deep saucepan over medium heat. Add the curry paste and fry for 7 minutes, stirring frequently, until it darkens slightly and becomes fragrant. Add a splash of water if it sticks.
6. Stir in the cherry tomatoes and cook for 2-3 minutes until softened. Pour in the coconut milk and veg stock and bring to a simmer uncovered for 10 minutes allowing the flavours to meld. Add the peas and the aubergines, mixing everything well. Gently fold the fried paneer cubes into the curry and simmer for another 2-3 minutes to heat through.
7. Taste the curry to season with salt, pepper and a squeeze of lemon juice. Scatter over the coriander, extra chopped chilli and yoghurt to serve.
Paneer Recipe:
2 litres whole milk (avoid skimmed, non fat or UHT milk)
3-4 tbsp lemon juice or vinegar
1.Pour the milk into a large pot and heat it over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. Bring it to a gentle boil. Keep an eye and stir occasionally so it doesn’t stick to the bottom.
2. Once the milk begins to boil, reduce the heat to low. Gradually add the lemon juice or vinegar, stirring gently. You’ll see the milk start to curdle and the whey (the liquid part) separate from the curds (solid part). If the milk doesn’t curdle, add a little more lemon juice or vinegar, a teaspoon at a time. Once the milk has fully curdled, turn off the heat and let it sit for a few minutes. This allows the curds to firm up a little.
3. Place a fine-mesh sieve or cheesecloth over a bowl or sink, and carefully pour the curdled milk through it. The whey will drain into the bowl, leaving behind the curds.
Take hold of the muslin and squeeze any remaining milk out. Then twist and flatten the muslin bundle on a plate, forming it roughly into a rectangle shape and weigh it down with another plate. Leave this to set in the fridge for at 30 mins - 1hr. The longer it sets the firmer it will be. Its now ready to slide up and pan fry until golden.
4. Fresh paneer can be stored in an airtight container in the refrigerator for up to 2-3 days. You can also freeze paneer if you want to keep it longer. When ready to use, just thaw it and use it in your recipes. You can use the leftover whey in baking, smoothies for extra protein and as cooking liquid for rice, soups, stews.
