Ingredients
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1 - 2
-
1
-
8
-
2
-
2
-
4
-
1
-
1 - 2
-
1/4
-
2 - 4
-
-
-
-
-
Directions
Paneer With Scallions and Tomatoes (Mulayam Paneer Bhurjee),Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild. If you like it hot but don’t have fresh chilies use crushed red pepper flakes. This is one of the best Indian recipes I have made at home and it’s quick! Great with Indian bread, rice and cucumber salad or raita. *This says you can sub feta for the paneer but to half the salt and don’t add it until just before serving.,Delicious and very easy paneer recipe. I thought it was amazing – I freestyled a little bit to make it a little spicier, and used dill and parsley (didn’t have coriander on hand). It’s great,Very quick to put together! used 500 g of canned tomatoes and 100 g of scallions, which produced more or less exactly the 2 cups called for. I made this with paneer cheese, and would personally add more spices (more garam masala, maybe ground coriander…) – I don’t need spicy-hot, but I do love spicy-big tastes, and the mild paneer could take it! However, I’m sure the sauce is fabulous as-is with the very savoury feta cheese! I’ll definitely give feta a try the next time. Thanks for sharing the recipe!
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Steps
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1
Done
|
Heat Oil in a Large Skillet Over Medium-High Heat. |
|
2
Done
|
Sprinkle in Cumin Seeds and Cook Until They Sizzle, Turn Reddish Brown, and Smell Fragrant, About 10 Seconds. |
|
3
Done
|
Add All the Remaining Ingredients and Simmer, Uncovered, Stirring Occasionally, Until the Flavors Infuse the Cheese, About 5 Minutes. |
|
4
Done
|
Serve Immediately. |
