Although many of my main meals are vegan, I can never resist the allure of succulent paneer cheese for too long. The cheese does not have a whole lot of flavor on its own — although I do enjoy snacking on little bites of it while I prep a dish — but paneer is a wonderful vehicle for taking on the spices and seasonings present in a dish. It has a texture much like firm tofu, but it's real cheese without the soya. There really is no substitute, but if you want to make it vegan, then use cubes of firm tofu instead.
Traditionally, this dish of paneer cheese simmered in a thick flavorful onion and cashew gravy is made with cream or yogurt, but as there was already cheese in the dish, I decided to mix things up and use coconut milk instead to cut down on the richness. The coconut milk still resulted in a creamy gravy and it was just as delicious as dairy alternatives. It's such an easy dish to prepare and pan-frying paneer ahead of adding it to the dish is unnecessary in this instance. Just cube it and add it to the spicy gravy. As for the spice component, it on the lower side of the spectrum in terms of heat, but as always, most Indian dishes are forgiving, so adjust the spicing to suit your preference and add more onion to the paste if that is to your taste.
|Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)|
|Recipe by Lisa Turner|
Published on June 15, 2015
Tender pieces of paneer cheese simmered in a creamy and colorful coconut milk, onion and cashew gravy
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Other paneer dishes from Lisa's Kitchen you are sure to enjoy:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)
Indian-Style Macaroni and Paneer Cheese with Spinach
Massaman Curry with Paneer Cheese
Saag Paneer (Palak Paneer)
I'm sharing this with Jacqueline's Meat Free Mondays. Each week Monday, Jac highlights some of the submissions from the week before.
On the top of the reading stack: Vegan Everyday: 500 Delicious Recipes
Audio: sweet silence for a change