Paneer With Tomato Chutney Recipes

Steps:

• 1. Fill a medium sized pot with water, a few inches from the top. Bring water to a boil, then with a spoon, add tomatoes. (While waiting on water to boil, fill a bowl with ice water with plenty of ice.) Only keep tomatoes in boiling water for 10 to 20 seconds. Remove with slotted spoon and plunge into ice water. This stops the cooking. Next, peel the skin off, which should come off easy now. Dice and set aside. Save tomato juice.
• 2. To medium pot or pan melt butter then add diced onion and lightly salt. Cook on medium heat till a light golden brown.
• 3. Add tomato, including the juice, green peas, dates, honey, and all the spices. Bring to a boil then reduce heat and simmer for 15 to 20 minutes or until thickened.
• 4. Drizzle hot pan with olive oil. Add sliced paneer and brown on both sides. Remove from pan and cut each slice into 3 pieces. Serve over a pool of chutney and place a small spoon on top. *Optional Garnish with yogurt or sour cream.*
• 5. :)
• 6. To Make Paneer Pour one gallon of milk (no low fat !) into large pot. Over medium heat, bring to a rolling boil. Keep stirred to prevent scorching. Remove from heat and slowly and gently pour in lemon juice. Slowly stir in one direction for 2 minutes. Add salt stir, then cover and let set for 10 minutes. Pour into cheesecloth lined colander to drain. Tie corners, squeeze, then hang 30 - 45 minutes. Lay in perforated mold with follower. Add some weight on top of follower. I had about 18 - 20 pounds on top. (Or you can sandwich it in between two towels and set a heavy skillet on it.) Let press for an hour. Remove, unwrap, and slice your paneer, at least 1/2 - 3/4 inches thick. (If it is too soft to cut, just put back and press for a while longer.)

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.

Steps:

• Preheat the oven to 450 degrees F.
• In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside.
• In a small bowl, combine the mozzarella, paneer, red pepper flakes, cilantro, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy!
• Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Throw in the oven for 10 to 15 minutes, or until crisped around the edges.
• Meanwhile, tear the prosciutto into small pieces. When the pizzas are ready, top them with the fresh prosciutto. Cut each naan into 4, and serve!

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.

Steps:

• Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
• In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
• Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
• Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.