Although I did know what paneer is–a white cheese originally from India, I had no idea what to do with it. At the last trip to the grocery, I saw it there with all the other specialty cheeses and said to myself, “Why not try this?” I’ve made India dishes of various kinds off and on for decades but never used paneer.
My first experiment resulted in this:
Here is the recipe: sauté 5 to 6 coarsely chopped cloves of garlic in olive oil (I know you should use ghee but I did not have any). Finely chop fresh ginger to equal 2 – 3 Tablespoons. Add to the garlic. Stir in garam masala or curry powder–I used some of both which I had on hand. Add paneer which has been cut into cubes. After the above were adequately cooked, I added coarsely chopped arugula and when it was wilted, I added frozen peas and continued cooking only until they were warm. I served it over basmati rice which I cooked while making the paneer recipe.
I made this a couple of days ago. Today I am experimenting with another paneer recipe I created. This time I will mix what I have on hand, chopped onions, carrot coins, chopped beets, paneer, and chopped poblano peppers. I will use the same spices as before.
Both these recipes are vegetarian.