CHEF and blogger Paul James writes for our paper.
Paneer or Indian cottage cheese, is a fresh acid-set cheese common in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka) and is usually made from cow or buffalo milk.
Paneer is a non-melting soft cheese which to be honest is rather bland eaten on its own.
Therefore paneer is utilised best in traditional cuisines such as pattar paneer, a vegetarian dish, saag paneer or palak paneer, a spinach-based curry dish, paneer butter masala or paneer tikka masala from India… The choices though are endless as paneer can also be used in sweet dishes too.
To be honest I came up with this dish while messing around with ingredients in my head.
I wanted to create some satay dish from Indonesia, but then started coming up with tofu dishes then paneer dishes.
My mind does wonder sometimes I must admit.
I decided to create this paneer dish to go along with a pizza-like loaded naan bread – see I told you my mind wonders from culinary destinations around the world.
So here it is – paneer in spicy peanut butter sauce with a loaded naan.
Please take note, when warming your naan bread in the oven, please don’t expect the paneer to melt – you will end up with cremated bread.
Visit recipesfrommytravels.com for more on Paul’s blog and recipes.
Paneer in spicy peanut butter sauce with sauteed mushrooms and onions
1 block of Paneer , halved and cubed.
1 onion finely sliced
4 mushrooms finely sliced
1 tsp of allspice
1 tbsp of lime pickle
1 tbsp of curry powder
1 clove of garlic minced
3 tbsps of Tomato sauce
1 tsp of chilli sauce (I used hot pepper sauce)
1 tsp of chilli powder.
Water to loosen the mix slightly
1. Cut paneer into 1 inch cubes and set aside.
2. Spray oil in a non stick pan. Add onion, garlic, mushrooms and sauté till onion is lightly browned.
3. Add the allspice, curry powder and chilli powder and stir into the onion & mushroom mix and cook out the spices for about 3-5 minutes.
4. Then add tomato ketchup, chilli sauce. Stir well.
5. Then add the peanut butter , mix then add water gradually to loosen the mix.
6. Add the paneer cubes and lime pickle then mix gently and cook on low heat for another 10 minutes.
7. Serve on a warm plate with your loaded naan.
Loaded Naan Bread
1 tbsp curry paste(your choice)
2 tsp smooth peanut butter
1 onion , sliced
10 cherry tomatoes , halved
226g pack paneer, halved and sliced.
Salt to taste
Sprinkle of paneer for decoration
1. Heat the oven to 180c.
2. Mix the peanut butter and curry paste together.
3. Arrange the sliced paneer on top of your naan bread.
4. On each naan bread spread the peanut butter mix evenly, sprinkle on the onions and tomatoes.
5. Heat in the oven for 5-6 minutes.
6. Serve with your Peanut Butter Paneer Sauce.