Paneer Cheese Cubes with Sun-Dried Tomatoes

Because one can never have too many paneer dishes on hand … here is another from my vegetarian kitchen. Ovo-lacto-vegetarians are in for a most satisfying meal, especially if this dish is served along with a steaming bed of hot fresh-cooked white rice and some Indian flatbreads. Paneer cheese cubes are cooked in fragrant spices and then gently simmered in a sun-dried tomato sauce. Sun-dried tomatoes are not part of traditional Indian cooking, but I also enjoy fusion-style interpretations. I might add that sun-dried tomatoes feature in many of my dishes that go well with tomatoes.

Paneer Cheese Cubes with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Indian Published on November 22, 2011 Warm, fragrant and spicy fried golden paneer cheese cubes Preparation: 20 minutes Cooking time: 20 to 30 minutes Print this recipe Ingredients: 12 oz (340 g) paneer cheese 6 sun-dried tomatoes 1 medium tomato, diced 3 tablespoons ghee, butter or olive oil 1 teaspoon brown mustard seeds 1 1/2 teaspoons cumin seeds 1/2 teaspoon black peppercorns, crushed 1 medium onion, finely sliced 2 to 3 fresh green chilies or jalapeños, finely chopped 1 1/2 tablespoons ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon cayenne small handful of dried fenugreek leaves (methi) sea salt to taste a few tablespoons of fresh chives, finely chopped 1/2 cup frozen peas, defrosted Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop, and set aside. Meanwhile, cut the paneer cheese into 1/2-inch to 1-inch sized cubes. Heat the oil in a large wok or large frying pan over medium heat until hot. Toss in the mustard seeds and stir until they begin to splutter and pop. Immediately add the cumin seeds and crushed peppercorns, and stir and fry for another minute. Next add the onion and stir and fry until they begin to soften and turn golden, about 5 minutes. Now add the paneer cubes, along with the green chilies or jalapeños, ground coriander, ground cumin, cayenne, fenugreek and salt and cook, stirring and turning the paneer cubes every few minutes until golden, about 5 to 10 minutes. Add the sun-dried tomatoes and diced tomato and cook for another 5 to 10 minutes. Sprinkle with chopped chives and serve hot. Makes 4 to 6 servings

More paneer cheese dishes from Lisa's Indian Vegetarian Kitchen you may enjoy:
Wild Mushroom and Paneer Pilaf with Urad Dal
Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Mung Beans and Paneer Cheese

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