Paneer with burst cherry tomato sauce recipe for a delightful meal

Ingredients for Paneer with burst cherry tomato sauce

• 6 spring onions, thinly sliced

• 25 g ginger, scrubbed, cut into matchsticks

• 2 garlic cloves, thinly sliced

• 5 ml coriander seeds

• 5 ml cumin seeds

• 2.5 ml black mustard seeds

• 1.5 ml Kashmiri chilli powder or 0.5 ml cayenne powder

• 1.25 ml ground turmeric

• 45 ml extra-virgin olive oil, divided

• 225 g paneer, sliced into 0.5 cm thick planks, patted dry

• kosher salt to taste

• 340 g cherry tomatoes (about 500 ml)

• 115 g sugar snap peas (about 250 ml), strings removed, halved on a diagonal if large

• pinch of sugar (optional)

• 15 g mint leaves, lightly packed

• cooked rice (for serving)

How to make Paneer with burst cherry tomato sauce

1. Combine the scallions, ginger, and garlic in a medium bowl.  Set aside.  Using a mortar and pestle or the side of a chef’s knife, coarsely crush the coriander seeds.  Add the crushed coriander, cumin seeds, black mustard seeds, chilli powder, and turmeric to the vegetable mixture.  Set aside.

2. Heat 30 ml of extra-virgin olive oil in a large frying pan over medium-high heat.  Arrange the paneer in a single layer in the pan and cook until golden brown underneath, about 1 minute.  If the paneer is sticking, allow it a little more time to brown until it releases from the pan.  Using a slotted spatula or spoon, transfer the paneer to a plate, leaving as much oil in the pan as possible.  Turn the browned side up and season generously with salt.

3. Reduce the heat to medium and add the remaining 15 ml of oil to the same frying pan.  Add the reserved scallion mixture and cook, stirring often, until the scallions are wilted and the mustard seeds begin to pop, about 2 minutes.

4. Add the tomatoes, sugar snap peas, and 240 ml of water to the frying pan.  Season with salt and increase the heat to medium-high to bring to a simmer.  Gently smash each tomato open with a spatula, breaking them open slightly, and simmer until the tomato juices thicken slightly, about 3 minutes.  The sauce should still be brothy and light.  Taste the sauce and add more salt if needed.  If the tomatoes are not very sweet, consider adding a pinch of sugar to balance their acidity.

5. Return the paneer to the frying pan and simmer until warmed through.

6. Remove the pan from the heat and toss in the mint.  Serve with cooked rice.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.