Tuesday, October 16, 2012

Paneer Part II

Here is how I used the paneer that I made:  a dish of Palak Paneer (or Saag Paneer) using the paneer and two large gallon ziplock bags of mixed turnip and mustard greens.  I sauteed the paneer cubes first, before using them in the recipe:  chopped greens sautéed with lots of ginger and garlic, then simmered in a tomato and cream sauce, with cumin, coriander, and garam masala and the paneer cubes.  I think it would have been better with spinach than turnip and mustard greens, but it was pretty yummy as it was.

On the left is Chicken Tikka Masala -- chicken marinated in yogurt and lemon juice, with Penzey's Tandoori Mix, broiled, and then mixed with a tomato and cream sauce with garlic, cumin, pepper, and paprika -- it is exceptionally good and even better for lunch the next day!

And of course brown basmati rice to soak up all of the good sauces!

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