A delicious way to serve paneer from ” Dinner ” by Meera Sodha.
Ingredients
- 2 tbsps gochujang paste
- 1 1/2 tbsps rice syrup or honey
- 2 tbsps light soy sauce
- 2 tbsps toasted sesame oil
- 1 1/2 tsp white wine vinegar
- rapeseed oil
- 500 g hard paneer cut into 2.5 cm cubes
- 4 cloves garlic crushed
- 4 spring onions trimmed and finely sliced
- 2cm x 2 cm root ginger cut into matchsticks
- 300 g baby leaf or regular greens cut into 1.5 cm ribbons
- Cooked short grain rice to serve
Servings:
Instructions
- First make the sauce. Put the gochujang and rice syrup into a medium sized bowl and mix well. Add the soy sauce, sesame oil, vinegar and 3 tbsps water and mix again. Set aside.
- Put 2 tbsps rapeseed oil into a large non stick frying pan over a medium heat. When hot, add the paneer and cook, turning every minute or so for around six minutes until the colour of the cubes ranges from pale to burnshed gold on all sides.
- Scoop out with a spatula leaving the oil in the pan. Drain on kitchen paper.
- Return the pan to the heat and add another tablespoon of the rapeseed oil if needed. When hot, add the garlic, spring onions and ginger. Stir fry for a minute then add the paneer and the sauce.
- Let it bubble away for a couple of minutes then add the greens , a handful at a time if they are threatening to spill out the pan. Fry, mixing every now and then, for 6-8 minutes until the greens are dark, rich and a glaze like sauce coats the greens and the paneer.
- Serve with the cooked rice.
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