CINNAMON MASALA PANEER

Serves: 4 as part of an Indian meal.

Prep Time: 10 minutes.

Cooking Time: 35 minutes.

Dietary Style: GF. Veg.

DF / Vegan Sub: coconut oil + tofu + vegetable stock.

Kashmiri Pandit style paneer is traditionally a long cooking process with a very intimate and nuanced approach to spice. But it can get a whole lot easier with store bought paneer (or tofu for vegans) put together with my Cinnamon Masala. If you do have the time and inclination to make your own paneer - the result is infinitely more delicious - then follow my fresh curd recipe and allow 12-hours for the paneer to hang before deep frying it and continuing with this recipe.

INGREDIENTS

  • 500 gms cubed fried paneer or tofu
  • 1 tbsp ghee
  • 3 tsp The Spirit Of Spice Cinnamon Masala
  • 2 Roma tomatoes, diced
  • 1/2 cup peas, boiled
  • 1.5 cups whey or vegetable stock

  1. In a medium-sized frying pan, heat the ghee on a medium heat until aromatic. Once warmed, add the Cinnamon Masala and stir through until aromatic - around 3 to 4 minutes.

  2. Add the diced fresh tomatoes and the cooked peas and stir through the spice leaving to cook for around 5 minutes.

  3. Stir in the fried and cubed paneer or tofu. Cover with whey or vegetable stock until almost covered - the cubed paneer should sit slightly above the stock like icebergs in the ocean.

  4. Cook paneer on a medium to medium-high heat until bubbling,. Turn down to medium to medium-low heat and simmer for 30 to 40 minutes until the stock or whey has thickened and reduced to form a gravy and the paneer itself has softened.

  5. Serve.

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CUMIN SEED MASALA PAKORAS

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TURMERIC MASALA SCALLOPS