Paneer with Tomato Chutney
By
Millie Johnson
@BISCUITMAKR
1
This is a wonderfuly spicy dish, using my homemade paneer. You can purchase paneer at an Indian specialty shop or make your own, as it is very easy.
The tomato chutney is a great mix of sweet and spicy that pairs well with the paneer.
* Just a note : paneer does not melt. Using store bought paneer will cut the prep time dramatically.
It is good to make the cheese the day before or on the morning you'll be making this dish. Just wrap with plastic wrap till ready to use.
The tomato chutney is a great mix of sweet and spicy that pairs well with the paneer.
* Just a note : paneer does not melt. Using store bought paneer will cut the prep time dramatically.
It is good to make the cheese the day before or on the morning you'll be making this dish. Just wrap with plastic wrap till ready to use.
Ingredients
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1 1/2 lbpaneer , sliced 1/2 - 3/4 inch thick (recipe below) or buy from specialty store
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3 largetomatoes ( i used amish paste)
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1/2 largesweet onion, medium diced
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1/2 cfrozen green peas
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3/4 cchoped dates
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2 Tbsphoney
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1 Tbspbutter
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1 Tbspcurry powder
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1 1/2 tspgaram masala
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1/2 tsptumeric
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1/2 tspginger powder
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1/2 tspcardamon, ground
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1/4 - 1 tspcrushed red pepper * start with 1/4 tsp.. you can always add more.
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PANEER
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1 galmilk ( i used my raw goats milk)
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1/2 clemon juice
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2 tspsalt
How to Make Paneer with Tomato Chutney
- 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.
- To medium pot or pan melt butter then add diced onion and lightly salt. Cook on medium heat till a light golden brown.
- 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.
- 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.* - :)
- 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.)
