Hey friends! Al here, back with another delicious recipe to spice up your home-cooking game. Today, I wanted to take you on a little culinary journey to India with a dish that’s a personal favorite of mine—Pan-Seared Paneer with Spiced Spinach and Tomato Relish. Trust me, this recipe is not only packed with flavor, but it’s also incredibly satisfying and versatile. Whether you’re a vegetarian or just looking to try something new, this dish is bound to become a staple in your kitchen.
Let’s set the stage for this dish. Paneer, often referred to as “Indian cottage cheese,” is a mild cheese that absorbs all the rich flavors it’s cooked with. If you’ve never tried paneer before, you’re in for a real treat. It’s firm, slightly chewy, and toasts up beautifully when seared, creating a gorgeous golden-brown crust. The magic really happens when it’s combined with a deeply spiced spinach and tomato relish.
I remember the first time I tried paneer at a local Indian restaurant here in the UK. I was blown away by how such simple ingredients could create such complex flavors. Since then, I’ve tried to recreate that experience at home, and I’m thrilled to share my version with you.
So, without further ado, let’s dive into this flavorful adventure!
### Ingredients:
– 400g paneer, cubed
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1-inch piece of ginger, grated
– 2 medium tomatoes, chopped
– 1 tsp ground turmeric
– 1 tsp ground coriander
– 1 tsp garam masala
– 1/2 tsp red chili powder
– 250g fresh spinach, washed and chopped
– Salt, to taste
– Fresh coriander leaves, for garnish
– Lemon wedges, for serving
### Method:
1. **Prepare the Paneer**:
– Heat 1 tbsp of vegetable oil in a large non-stick skillet over medium heat.
– Add the cubed paneer and pan-sear for 2-3 minutes on each side until golden brown. The cheese should have a lovely golden crust.
– Remove the paneer from the skillet and set aside.
2. **Sauté the Aromatics**:
– In the same skillet, add the remaining 1 tbsp of vegetable oil and the cumin seeds.
– Once the cumin seeds start to sizzle, add the finely chopped onion. Sauté for about 5-7 minutes, until the onions are soft and translucent.
– Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
3. **Cook the Spiced Tomato Base**:
– Add the chopped tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
– Stir in the ground turmeric, ground coriander, garam masala, and red chili powder. Allow these spices to infuse for another 2 minutes.
4. **Add the Spinach**:
– Add the chopped spinach to the skillet. Cook for 3-5 minutes, stirring frequently, until the spinach wilts and blends with the tomato-spice base.
– Season with salt to taste.
5. **Combine and Heat Through**:
– Return the pan-seared paneer to the skillet. Stir to coat the paneer with the spiced spinach and tomato mixture.
– Cook for an additional 3-4 minutes, until the paneer is heated through.
6. **Garnish and Serve**:
– Garnish with fresh coriander leaves.
– Serve hot with lemon wedges on the side. If you want, you can pair this with some warm naan or fluffy basmati rice.
I love how this dish can easily be a main or a supporting act alongside other Indian dishes. The vibrant, spiced flavors really shine, making it a showstopper on any dining table.
As always, I’d love to hear how this recipe turns out for you. Leave a comment below, and don’t hesitate to share your own spins on this classic dish. Happy cooking, and until next time, keep experimenting and savoring the flavors of the world from the comfort of your kitchen!
Cheers,
Al
Ingredients
– 400g paneer, cubed
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1-inch piece of ginger, grated
– 2 medium tomatoes, chopped
– 1 tsp ground turmeric
– 1 tsp ground coriander
– 1 tsp garam masala
– 1/2 tsp red chili powder
– 250g fresh spinach, washed and chopped
– Salt, to taste
– Fresh coriander leaves, for garnish
– Lemon wedges, for serving
Method
1. **Prepare the Paneer**:
– Heat 1 tbsp of vegetable oil in a large non-stick skillet over medium heat.
– Add the cubed paneer and pan-sear for 2-3 minutes on each side until golden brown.
– Remove the paneer from the skillet and set aside.
2. **Sauté the Aromatics**:
– In the same skillet, add the remaining 1 tbsp of vegetable oil and the cumin seeds.
– Once the cumin seeds start to sizzle, add the finely chopped onion. Sauté for 5-7 minutes, until onions are soft and translucent.
– Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
3. **Cook the Spiced Tomato Base**:
– Add the chopped tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
– Stir in the ground turmeric, ground coriander, garam masala, and red chili powder. Cook for another 2 minutes.
4. **Add the Spinach**:
– Add the chopped spinach to the skillet. Cook for 3-5 minutes, stirring frequently, until the spinach wilts and mixes with the tomato-spice base.
– Season with salt to taste.
5. **Combine and Heat Through**:
– Return the pan-seared paneer to the skillet. Stir to combine everything well.
– Cook for an additional 3-4 minutes, until the paneer is heated through and coated with the spiced spinach and tomato mixture.
6. **Garnish and Serve**:
– Garnish with fresh coriander leaves.
– Serve hot with lemon wedges on the side.
