Unlike homemade pasta, (which is just as rewarding) it requires a lot less actual work on the part of the cook, just some time to hang around and wait for the milk to come to 180 degrees, then curdle it (with lemon juice or white vinegar), pour it into cheesecloth and then pat it into a pan to chill in the refrigerator. I usually make a double batch, but you will need to eat it within a week since it will go bad.
Goan style stews are really delicious, coconut, tangy and lightly spiced compared to other regions in Indian. This was a real hit with some Zucchini Besan Sabji (my favorite way to make veggie side dishes when I make Indian dishes).
Goan Style Paneer (from My Kitchen Experiments)
(serves 2-3)
1-3 dried red chilies (according to taste)
1 tablespoon grated coconut
2 teaspoons coriander seeds
2-3 large cloves garlic
1/2 teaspoon minced ginger
1 large tomato, chopped
Paneer (make your own!) cubed
1/2 teaspoons cumin seeds
1 serrano, deseeded and deveined, minced
1/2 green pepper, diced
1 large onion, diced
pinch turmeric powder
1/2 teaspoons coriander powder
1/2 teaspoon mango powder
1/2 lemon wedge
salt
cilantro for garnish
Heat a heavy bottom sauce pan over medium heat for 2-3 minutes. Add oil to coat the bottom and then add the red chilies, coriander seeds and coconut and allow to cook until a fried aroma arises. Set mixture aside to cool. Blend roasted ingredients with garlic, ginger and tomatoes into a smooth paste.
Using the same sauce pan, add 1 tablespoon olive oil and cook the cumin in it over medium heat until the seeds begin to sputter; add chopped onions and serrano and cook another 5-6 minutes until onions soften. Add tomato ginger spice paste and cook 3-4 minutes until the raw smell of garlic and tomatoes is gone. Add the turmeric, coriander and mango powders and cook another 2-3 minutes. Add 1 and 1/2 cups of water and allow the curry to cook down and the flavors to meld. Add in the cubed paneer and cook in the curry for 7-10 minutes to allow the flavor to permeate the paneer.
Remove from the heat and serve over mashed potatoes or rice with a squeeze of lemon and cilantro for garnish.
Hugs!
pinch turmeric powder
1/2 teaspoons coriander powder
1/2 teaspoon mango powder
1/2 lemon wedge
salt
cilantro for garnish
Heat a heavy bottom sauce pan over medium heat for 2-3 minutes. Add oil to coat the bottom and then add the red chilies, coriander seeds and coconut and allow to cook until a fried aroma arises. Set mixture aside to cool. Blend roasted ingredients with garlic, ginger and tomatoes into a smooth paste.
Using the same sauce pan, add 1 tablespoon olive oil and cook the cumin in it over medium heat until the seeds begin to sputter; add chopped onions and serrano and cook another 5-6 minutes until onions soften. Add tomato ginger spice paste and cook 3-4 minutes until the raw smell of garlic and tomatoes is gone. Add the turmeric, coriander and mango powders and cook another 2-3 minutes. Add 1 and 1/2 cups of water and allow the curry to cook down and the flavors to meld. Add in the cubed paneer and cook in the curry for 7-10 minutes to allow the flavor to permeate the paneer.
Remove from the heat and serve over mashed potatoes or rice with a squeeze of lemon and cilantro for garnish.
Hugs!
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