Paneer With Burst Cherry Tomato Sauce

Ingredients for Paneer With Burst Cherry Tomato Sauce

• 6 spring onions, thinly sliced

• 1 (1") piece ginger, scrubbed, cut into matchsticks

• 2 gousses d'ail, finement tranchées

• 1 cuillère à café de graines de coriandre

• 1 cuillère à café de graines de cumin

• 1/2 teaspoons black mustard seeds

• 1/2 teaspoons Kashmiri chilli powder or 1/4 teaspoons cayenne powder

• 1/4 cuillères à café de curcuma moulu

• 45ml d'huile d'olive extra-vierge, divisée

• 230g paneer, sliced into (1/4"-thick) planks, patted dry

• Sel kasher

• 350g cherry tomatoes (about 400g )

• 110g sugar snap peas (about 150g ), strings removed, halved on a diagonal if large

• Pinch of sugar (optional)

• 1/2 cup (lightly packed) mint leaves

• Cooked rice (for serving)

Toss spring onions, ginger, and garlic in a medium bowl to combine. Using a mortar and pestle or the side of a chef’s knife, coarsely crush coriander seeds and add to vegetables along with cumin seeds, black mustard seeds, chilli powder and turmeric; set aside.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high. Arrange paneer in a single layer in pan and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Turn browned side up and season generously with salt.

Reduce heat to medium and add remaining 1 tablespoon oil to same skillet. Cook reserved spring onion mixture, stirring often, until spring onions are wilted and mustard seeds begin to pop, about 2 minutes.

Add tomatoes, sugar snap peas, and 240ml water to skillet and season with salt. Increase heat to medium-high and bring to a simmer. Gently smash each tomato open with a spatula (you just want to break them open a little) and simmer until tomato juices thicken slightly, about 3 minutes (it should still be pretty brothy and light). Taste sauce and add more salt if needed. If your tomatoes aren’t super sweet, you may need to add a pinch of sugar at this point to balance their acidity. Add paneer back to pan and simmer until warmed through.

Remove pan from heat and toss in mint. Serve with cooked rice.

Avertissement

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