PANEER WITH BURST CHERRY TOMATO SAUCE
This speedy dinner is loaded with cherry tomatoes, sugar snap peas, and the same spices you'll find in a traditional matar paneer.
Provided by Sohla El-Waylly
Categories Bon Appétit Dinner Tomato Cheese Green Onion/Scallion Ginger Cumin Coriander Sugar Snap Pea Rice Mint Vegetarian Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Quick & Easy
Yield 2-4 servings
Number Of Ingredients 16
Steps:
- Toss scallions, 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, chile powder and turmeric; set aside.
- Heat 2 Tbsp. 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 Tbsp. oil to same skillet. Cook reserved scallion mixture, stirring often, until scallions are wilted and mustard seeds begin to pop, about 2 minutes.
- Add tomatoes, sugar snap peas, and 1 cup 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.
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- First, prep your ingredients. Slice 8 oz. paneer into generous ¼"-thick planks and pat dry; set aside.
- Trim roots from 6 scallions and discard. Thinly slice on a deep diagonal and place in a medium bowl. Scrub and thinly slice a 1" piece ginger. Stack ginger slices and slice crosswise to make strips the size of matchsticks; add to bowl with scallions. Peel and thinly slice 2 garlic cloves; add to bowl.
- Using a mortar and pestle or the side of your chef’s knife, coarsely crush 1 tsp. coriander seeds and add to vegetables. Mix in 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ½ tsp. Kashmiri chile powder or ¼ tsp. cayenne powder, and ¼ tsp. ground turmeric; set aside.
- Using a paring knife or your fingers and working one at a time, snap off tips from stem ends of 4 oz. sugar snap peas (about 1 cup) and pull to remove strings. Repeat process on the other end. Cut any larger sugar snap peas in half on a diagonal; set aside.
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