Paneer in coriander and mint sauce
As any good Indian sauce, this dish has a number of ingredient and takes a bit of time. I have changed this recipe a number of times over the years and use the blender for for ease. The sauce is best when made the day ahead
Method
- 1
Add coriander, mint, tomatoes, chili. onion, greek youghurt, garlic, ginger, lemon juice, cachews and spices. If necessary add a little bit of water. Make a paste
- 2
Heat your cooking oil and fry the onion until glassy. Add the garlic for another minute
- 3
Add the green sauce and cook over medium heat for 15 minutes. Taste for salt and see if you need to add a bit of maple syrup if too strong. Then add the paneer and cook for another 5 minutes. Take off the stovetop and leave until ready to prepare the dinner
- 4
Take away from the heat and when ready bring back to the stove top. This isthe time to add your coconut cream or coconut milk as well as additional salt, and chipotle chili until you have the amount and consistency you want. The paneer needs at least 30 minutes simmering before really hot.
- 5
Serve with plain cooked basmati rice and more chopped fresh coriander leaves on top
Good to know
In the original recipe only the coriander, youghurt and mint are going in the blender. The rest if cooked on the stovetop. I find blending also the tomatoes, lemon and spices makes it easier and takes nothing away from the taste. Just do not blend until smooth- more think chop quickly. Please note this recipe needs the fresh herbs.In the original the paneer is fried in Ghee on the stovetop and then added to teh sauce. I used to do this step, but it did a lot of fat to the recipe and once tried, I actually prefer the non-freid version. Key is to leave the paneer long enough to really soak up the taste of the sauce.
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