Among the many
extraordinary ingredients found in Indian cuisine, paneer cheese is high on the list of my personal favourites — if
26 previous recipes hadn't convinced you of that already. Made by curdling heated milk with lemon juice and pressing the curds into a firm cake, this unripened cheese is one of the great cooking cheeses of the world, remaining firm when cooked and with a mild milky taste that takes on the flavourings of spices or other ingredients that you're cooking it with. A significant source of protein for India's large vegetarian population, paneer cheese is easily found in any Indian, Middle Eastern or Asian grocer, and you can freeze it to keep a plentiful supply on hand.
Paneer cheese recipe #27 is a simple protein and flavour packed dish that makes a wonderful light dinner served with fresh hot cooked rice. Cubes of paneer cheese are marinated overnight in a spicy tamari and yogurt sauce, then rolled in crushed cashews and fried to give them a beautiful golden-brown nutty crunch, and served with a fragrant tangy tomato and cashew gravy. Substitute peanuts for an even nuttier taste.
A reminder that submissions to this month's
No Croutons Required will be accepted until the 20th. Soups and salads featuring black-eyed peas is the theme. Please submit your recipe. I might even extend the date a bit, as I hardly have any entries so far - a shame as this is a fine legume and easy to cook up. It can something in your archives, but please do link back to
my announcement.
 Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy |
Recipe by Lisa Turner
Cuisine: Indian
Published on January 18, 2012
Paneer cheese cubes marinated in a spicy tamari and yogurt sauce and fried in a golden-brown cashew coating, served with a tangy and spicy tomato and cashew gravy
 Print this recipe
Paneer:
- 14 oz paneer cheese,
- 1/2 cup plain yogurt
- 2 tablespoons tamari sauce
- 1/2 teaspoon cayenne
- 1/4 teaspoon sea salt
- 1/8 teaspoon turmeric
- 1 cup raw cashews, crushed to a powder
- 2 tablespoons olive oil for frying
Tomato-Cashew Gravy:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 2 green chilies, seeded and chopped
- 1-inch piece fresh ginger, minced
- 1/2 cup raw cashews, chopped
- 2 medium tomatoes, chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
Instructions:
Cut the paneer cheese into 1-inch or bite-sized cubes and add to a mixing bowl. In a small bowl, mix the yogurt, tamari sauce, salt, cayenne and turmeric. Pour the yogurt mixture over the paneer and gently toss to coat the cheese cubes. Cover the bowl with plastic wrap and refrigerate overnight, or for at least 4 hours. Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Meanwhile, spread the crushed cashews over a plate. Roll the coated paneer cubes through the crushed cashews and add the pieces to the heated frying pan. Cook for 5-10 minutes, turning frequently, until the paneer has turned a golden colour. Remove from heat and use tongs to remove the paneer from the pan. Set aside. Wipe the pan and return to the stove. Add the remaining tablespoon of olive oil. Toss in the onion and cumin seeds, and stir for 2 minutes until the onion just starts to turn translucent. Stir in the ground coriander to coat the onion, then add the chilies, ginger and chopped cashews, and continue to cook for another minute. Add the tomatoes, turmeric and cayenne, and stir for 5 minutes or until the tomatoes have reduced. Reduce the heat to medium-low and stir in the salt. If you wish to have a smooth gravy, remove the sauce from the pan and process in a blender or food processor, and return to the pan. Now add the cooked paneer cubes and simmer for 5 minutes to let the cheese warm up again. Remove from heat and serve warm.
Makes 4 servings |
Other paneer recipes from my kitchen:
Paneer Tikka Masala
Paneer Mushroom Masala
Paneer Butter Masala
On the top of the reading stack:
The Cat's Table
by Michael Ondaatje
Audio Accompaniment:
Sasha - Involver
by Hugh Fearnley-Whittingstall will please the palates of vegetarians, vegans and carnivores alike. Each chapter has a charming introduction and the recipes included are not strictly comprised of just vegetables. Cheese is included in many of the dishes, and legumes, pasta and breads and mini bites are also featured.
