CINNAMON MASALA PANEER
Serves: 4 as part of an Indian meal.
Prep Time: 10 minutes | Cooking Time: 40 minutes
Dietary Style: Veg. GF.
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
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.
Add the diced fresh tomatoes and the cooked peas and stir through the spice leaving to cook for around 5 minutes.
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.
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.
Serve.