Did you know that the 20th Jan is #NationalCheeseLoversDay ? Well now you do, and you know how I love my cheese! I recently made my second lot of cheese since receiving a cheese making kit at Xmas, this time I made Paneer and it was SO easy! The kit does provide certain things that you need in order to make the cheese but all you need to add is milk. Treat yourself to a kit here from Cheese Monkey.
I purposely made Paneer as I had seen a Paneer Jalfrezi recipe whilst scrolling through Instagram, plus it was an easy cheese to make and only takes a few hours before it is edible. I tweaked the Jalfrezi recipe slightly as it was a very dry curry initially and I felt it needed a sauce. My homemade Paneer did lose it’s texture/solidity slightly whilst in the curry, however it was still filling and damn tasty 🙂 We also substituted rice for cauliflower “rice” in our current attempt to cut down on carbs. Try out my recipe below and let me know what you think!
Ingredients (for 2 people):
- 230g paneer, diced
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 medium onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tsp chilli powder
- 1 tsp ground coriander
- Pinch of turmeric
- 1 pepper, thinly sliced
- 1 tomato, thinly sliced
- 200g tin chopped tomatoes
- Small piece of ginger, grated into slivers for garnish
- 1 tbsp lemon juice
- Handful of coriander, chopped for garnish
- 2 tbsp crispy fried onions, for garnish
- To make the cauliflower rice – All you need is a small cauliflower head/half a large one, grated or pulsed in a food processor into “rice”.
Method: (Approx. 20 mins prep & cooking time):
- Heat the oil in a non stick saucepan on a medium heat and add the cumin seeds to sizzle for approx. 30 seconds.
- Add the onion and fry for a few minutes until the begin to soften, then add the garlic and fry for about 30 seconds.
- Whilst you’re on with cooking the curry, heat a frying pan on a low heat with 1 tbsp oil and fry the cauliflower “rice” with the lid on for approx. 5 – 8 minutes. Once done, I mixed in 1 tbsp mascarpone that I had leftover in the fridge to give it a creamy texture but this is optional.
- Back to the curry – add all the spices in (chilli, coriander, turmeric) and stir for a minute.
- Add the peppers and mix so that they are coated by the spices and fry for approx. 5 minutes. Add the tomato until slightly softened.
- Add the paneer cubes in and stir well to coat in the spices then add the tinned tomatoes and any seasoning to taste and simmer for a few minutes.
- Serve the cauliflower rice tipped with the curry into 2 bowls and top each with slivers of ginger, chopped coriander and crispy fried onions – delicious!!
Well I hope this recipe has given you a little bit of inspiration to try new things such as making your own cheese, or trying out cauliflower “rice” as well as enjoying a tasty homemade, meat-free curry!
Let me know what you think and please as always, share any photos or comments that you have of this dish.