Deep-fried paneer with golden raisins
Photo by Grant Sherring
Paneer is a soft curd cheese, easily made at home but it can be bought ready-made from Indian food stores. It is utterly gorgeous combined with the sweet and sour flavours in this dish.
|½ cup||Shallot, chopped peeled|
|1||Green chilli, fresh hot, finely chopped|
|1 tsp||Crushed ginger, finely grated peeled|
|3 Tbsp||Raisins, golden (or plump sultanas)|
|1 to taste||Salt|
|1 cup||Cherry tomatoes, firm but ripe, halved|
|2 Tbsp||Coriander, chopped|
|½ tsp||Lemon juice|
|1||Garam masala, 1/8 tsp|
|200 g||Paneer, cheese|
- Put shallots and chilli in a small frying pan with 2 tbsp of vegetable oil and cook gently for about 5 minutes or until tender.
- Add ginger, raisins and tomatoes and fry for 3-5 minutes, until tomatoes are just starting to collapse (don't let them turn into a purée).
- Add ½ tsp of salt, lemon juice and coriander, then turn off heat. Sprinkle with garam masala.
- Cut paneer into cubes and pat dry on paper towels. Heat ¼ cup oil in a smallish frying pan over medium heat and when it is hot, add paneer.
- It will spit, so be prepared for that. Brown quickly on both sides, flipping it with two forks, and cook for no more than 2-3 minutes or it will start to collapse.
- Then transfer to a plate lined with paper towels.
- Put paneer on a plate and spoon over tomato sauce.
- Serve immediately.