Paneer In Herby Tomato Sauce Recipes

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PANEER WITH BURST CHERRY TOMATO SAUCE

This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.

Provided by Sohla El-Waylly

Categories     Bon Appétit     Dinner     Tomato     Cheese     Green Onion/Scallion     Ginger     Cumin     Coriander     Sugar Snap Pea     Rice     Mint     Vegetarian     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Soy Free     Quick & Easy

Yield 2-4 servings

Number Of Ingredients 16



Paneer With Burst Cherry Tomato Sauce image

Steps:

  • Toss scallions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef's knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chile powder and turmeric; set aside.
  • Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.
  • Reduce heat to medium and add remaining 1 Tbsp. oil to same skillet. Cook reserved scallion mixture, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.
  • Add tomatoes, sugar snap peas, and 1 cup water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren't super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.
  • Remove pan from heat and toss in mint. Serve with cooked rice.

6 scallions, thinly sliced
1 (1") piece ginger, scrubbed, cut into matchsticks
2 garlic cloves, thinly sliced
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. black mustard seeds
½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder
¼ tsp. ground turmeric
3 Tbsp. extra-virgin olive oil, divided
8 oz. paneer, sliced into (¼"-thick) planks, patted dry
Kosher salt
12 oz. cherry tomatoes (about 2 cups)
4 oz. sugar snap peas (about 1 cup), strings removed, halved on a diagonal if large
Pinch of sugar (optional)
½ cup (lightly packed) mint leaves
Cooked rice (for serving)

HOMEMADE HERBED PANEER CHEESE

Serve this take on the traditional Indian fresh cheese with olive oil, salt, and pepper for a simple yet impressive appetizer. The tofu-like texture also works well folded into soups or curries or pan fried and tossed into salads.

Provided by Katherine Sacks

Categories     Milk/Cream     Herb     Appetizer     Side     Kid-Friendly     Oscars     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 6 as an appetizer

Number Of Ingredients 5



Homemade Herbed Paneer Cheese image

Steps:

  • Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
  • Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
  • Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
  • Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.

8 cups whole milk
1 cup heavy cream
3/4 cup distilled white vinegar
1 tablespoon plus 1 1/2 teaspoons kosher salt, divided
1/4 cup chopped fresh herbs (such as parsley, basil, and/or oregano)

HERBY PANEER PARCELS

Indian paneer cheese is wrapped up with a tangy paste of coriander and mint and quickly cooked on the barbecue or griddle pan

Provided by Anjum Anand

Categories     Dinner

Time 25m

Number Of Ingredients 15



Herby paneer parcels image

Steps:

  • To make the herb paste, wash your herbs really well, including the coriander stalks. Squeeze lightly to get rid of excess water. Tip into a food processor or blender along with the garlic, ginger, chilli (if using), lemon juice, oil, garam masala and 1 tsp salt. Whizz until quite fine and smooth. Stir in the double cream, yogurt and ajwain seeds, if using. Taste and adjust any spices or seasoning to taste.
  • Cut each block of paneer into 4 pieces. Pierce the paneer all over with a skewer to allow some of the paste to sink inside. Coat the paneer in the herby paste, then cover and leave to marinate in the fridge for at least 1 hr, or as long as possible.
  • When ready to cook, heat a griddle pan or grill. Prepare 2 sheets of foil and place 4 pieces of the paneer on each. Sprinkle over the onion and top with a generous knob of butter. Bring the foil together to make a parcel that encompasses the cheese completely. Place straight on your hot grill or griddle pan for 8-10 mins or until the paneer is hot through and steamy. Ideally there will be a little charring coming through at the bottom - you will need to open the parcel and peek to check this. Sprinkle over the chaat masala and serve hot, still wrapped in the foil or on a plate.

Nutrition Facts : Calories 291 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 14 grams protein, Sodium 0.1 milligram of sodium

2 x 225g blocks of paneer
½ small red onion , finely chopped
25g butter
1 tsp chaat masala (see tip)
85g coriander leaves and stalks
25g mint leaves
1 fat garlic clove
small piece ginger , peeled
½ - 1 small hot green chilli (we used an Indian finger chilli), deseeded (optional)
1 tbsp lemon juice
1 tbsp vegetable oil
1 tsp garam masala
2 tbsp double cream
3 tbsp thick Greek yogurt
½ tsp ajwain seeds (optional - see tip)

TOASTED TOMATO-PANEER SANDWICHES

Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.

Provided by Rachel Gurjar

Time 55m

Yield Makes 6

Number Of Ingredients 19



Toasted Tomato-Paneer Sandwiches image

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
  • Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
  • Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
  • Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
  • Slice sandwiches in half and serve with ketchup.

3 Tbsp. extra-virgin olive oil
2 (6-oz.) packages paneer
1 medium onion, finely chopped
6 garlic cloves, finely chopped
½ jalapeño, seeds removed, finely chopped
1 (1") piece ginger, peeled, finely chopped
1 tsp. cumin seeds
½ tsp. mustard seeds
2 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 (15-oz.) can crushed tomatoes
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
12 bread slices
1 small red onion, thinly sliced
1½ cups coarsely grated sharp cheddar or low-moisture mozzarella
½ cup chopped cilantro
3 Tbsp. unsalted butter
Ketchup (for serving)

HERBY PANEER BAKED RICE

Throw together basmati rice, paneer, mangetout and peas to make this quick and easy veggie dinner for two. It's a great choice for busy weeknights

Provided by Liberty Mendez

Categories     Dinner

Time 30m

Number Of Ingredients 8



Herby paneer baked rice image

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.
  • Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mangetout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.

Nutrition Facts : Calories 492 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium

150g basmati rice
1 tbsp rapeseed oil
400ml hot vegetable stock
½ small pack of parsley, finely chopped
1 lemon, zested and juiced
65g paneer, cut into 1½ cm cubes
100g mangetout, halved lengthways
100g frozen peas

PANEER CON TOMATE

Pan con tomate, the Spanish dish of grated tomato on grilled or toasted bread, is summery and extremely satisfying. Grating a tomato somehow emphasizes everything delicious about it, heightening sweetness and acidity. Paneer con tomate is built on the same principle, but swaps the bread for pieces of crisp-edged, lightly fried cheese. Here, the tomato pulp is seasoned not with olive oil, but with a glug of coconut oil infused with mustard seeds and curry leaves. If you've got homemade paneer, which is looser and softer, then there's no need to fry it.

Provided by Tejal Rao

Categories     easy, for two, quick, snack, appetizer

Time 15m

Yield 2 servings, as a snack or appetizer

Number Of Ingredients 8



Paneer con Tomate image

Steps:

  • Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
  • Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
  • Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
  • In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.

1 to 2 big, ripe tomatoes
1/2 teaspoon flaky salt
A few grinds of black pepper
1 (6- to 8-ounce) block firm paneer
3 tablespoons coconut oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1 sprig curry leaves (preferably fresh)

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