Paneer is a pressed, fresh cheese used in Indian cooking. Kennebec Cheesery in Sidney makes paneer and sells it at the Saturday farmers market in Portland as well as at the Portland Food Co-op. This recipe uses our slow roasted cherry tomatoes.
Makes
4 servingsIngredients
- 12 ounces paneer cheese
- Vegetable oil
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ cup panko breadcrumbs
- 2 large bunches rainbow chard
- 1 medium onion peeled and chopped
- 1- inch piece ginger peeled and chopped
- 1 small green or red chile seeded and chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 cup lite coconut milk
- 1 cup roasted cherry tomatoes
- 3 cups cooked basmati rice
Instructions
- Preheat oven to 375°F. Line a baking sheet with a silicone mat. Cut paneer into 1-inch cubes and place in a bowl. Add 2 tablespoons oil, turmeric, salt, and breadcrumbs. Toss so that all sides of the cheese cubes are coated. Spread the cheese onto the prepared baking sheet and cook, turning once, until each cube of cheese is golden brown on 2 sides, about 20 minutes.
- While the cheese cooks, tear the leaves of the chard from their ribs into bite-sized pieces. Slice the ribs very thinly like you would stalks of celery. In a large skillet over medium heat, warm 3 tablespoons oil. Add onions and sliced chard ribs. Cook, stirring often, until the vegetables have softened, about 10 minutes. Add ginger, chile, and curry and cumin powders. Stir to coat the vegetables with the spices. Add chard leaves and coconut milk. Bring to a simmer and cook until the leaves are wilted, about 5 minutes. Stir in tomatoes and reduce heat to low. Remove paneer from the oven. Add to the skillet with the sauce and stir to combine. Serve hot over basmati rice.
