Stir-fry with Paneer and Peppers

This is one of the simplest and fastest Indian dishes you can do with homemade Paneer.

I will often vary the vegetables depending on what’s available and what we are in the mood for.

This recipe is versatile!

IMG_2944

STIR-FRY WITH PANEER AND PEPPERS

Ingredients:

5 tablespoons clarified butter or vegetable oil

1 1/2 tablespoons coriander seed, toasted and ground

1 teaspoon paprika

2 medium onions, finely diced or grated

1 fresh green chilli, chopped, with or without seeds

2 large yellow bell pepper, cut into cubes/thin strips

2 courgette, cut in halves

200g cherry tomatoes, cut in halves

1 tablespoon fenugreek powder (or fresh leaves, if you wish)

250g paneer, cut into cubes

Juice of 1-2 limes, to taste

Method:

  1. In a saucepan, melt 3 tablespoons of ghee on medium heat. Add coriander seed and paprika. Stir and cook for thirty seconds.
  2. Add the onions and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, courgette, salt and fenugreek powder, and fry for a further 3–4 minutes.
  3. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes, then add the tomatoes and heat through. Stir in the lime juice, check seasoning and serve immediately.

IMG_2941

 

Homemade Paneer

All you need to make your own paneer is milk, a lemon and a clean muslin. It’s so easy. See for yourself.
 HOMEMADE PANEER
Ingredients:
1 litre milk (I used full-fat one)
2 teaspoons lemon juice
Extras: (optional)
1/2 teaspoon turmeric
1/2 coriander seeds
Equipment:
piece of cheese cloth or muslin
some bowls and a heavy weight
Method:
  1. Boil milk.
  2. When the milk starts boiling, add the lemon juice and extras (if you chose to use it).
  3. As soon the milk completely curdles, remove from heat.
  4. Strain the milk in the cheesecloth and drain the whey.
  5. Collect the cheesecloth tightly together with the lumps of milk shreds, place it on a plate and keep a heavy weight on top of the cheesecloth (as a weight, I used a big jar filled with water).
  6. Check after 30-40 minutes, the paneer should be set. If not, leave a bit longer. Once set and cooled, cut paneer into cubes or any shape.
  7. You can also refrigerate the paneer, keeping it in an air tight container or immerse the paneer block in a bowl of water and keep in the fridge. Paneer stays fresh for 3-4 days.

IMG_2927

IMG_2929

IMG_2930

IMG_2931