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Following up my Spicy Indian Chicken with this unique Paneer Shani recipe. I do not know if I have ever seen this dish on a restaurant menu?
Jump to RecipeAs noted in my last post, SPICY INDIAN CHICKEN, I am searching for new, less traditional Indian recipes. I am guessing that the chicken recipe and the one I am sharing in this post are reasonably common to native Indians. But for those of us who get our exposure to Indian food from restaurants, these are not ones that we have seen or tasted.
The base of this dish is tomatoes and paneer. My wife loves paneer. As Guy Fieri would say, she would eat it on a flip flop if she could. I have made a few creative, non-traditional paneer recipes of my own including:
The pan fried paneer is my wife’s favorite. It is so simple to make and so much fun. I cubed the paneer and put a dry rub of Indian spices on it. Then, drop a little oil in a skillet and pan fry the paneer until GBD – golden brown & delicious. So easy! So good!
The paneer shani is pretty easy to create. I should say that this dish is more inpsired by a traditional shani paneer but is truly modified for simplicity. The paneer is pan fried. Then, the tomatoes are pan fried and spices are added. The paneer is added back in and you have it. Serve over rice. YUM!
The cast of characters.
The making of the paneer and tomatoes.
The Paneer Shani plated.
Paneer Shani
Learning to find and create slightly more obscure Indian recipes. This Paneer Shani is pan fried paneer – Indian cheese – in a tomato sauce.
Ingredients
- 2 Whole Tomatoes sliced
- 1 Inch Ginger minced
- 1 Cup Water
- 1 Tbsp Chili powder
- 2 Tsp Cumin
- 2 Tsp Salt
- 8 Ounces Paneer cubed
- 2 Whole Jalapenos with seeds small dice
- 2 Tbsp Olive oil divided
- 8 Ounces Spinach chopped in a food processor
Instructions
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Take the spinach and chop in your food processor using the plastic blade. Set aside.
Begin by heating 1 tbsp of the oil in your wok on high heat. Once simmering, add in the paneer. Stir and flip so most sides of the paneer get crisp. Remove from wok and drain.
Add the remaining oil and once hot, add in the sliced tomatoes. After 5 minutes when they have broken down, add in the water, jalapenos and spices. Simmer for 5 minutes. Add in the spinach and cook for 1 minute. Finish by adding in the crisp paneer. Cook for 2 – 3 minutes to bring the paneer back to temperature.
Serve with white rice. Enjoy!
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