My son has a penchant for paneer in spite of being lactose intolerant. I make some. He swallows a tablet and relishes it.
I try something different. I have a bushel of mint leaves in my garden. A bunch of these leaves, a handful of cilantro, some fresh fenugreek leaves, green chiles and ginger garlic paste makes a zesty base for my subji. The end result is a verdant green accompaniment for dinner.
HARIYALI PANEER AND PEAS
Serves 4
1 1/2 cups Paneer cubes
15-20 Mint leaves
1/2 cup Cilantro leaves
3 tablespoons fresh Fenugreek leaves OR 1 teaspoon Kasuri Methi
2 Green Chiles
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
3 tablespoons Vegetable Oil
1/2 teaspoon Cumin Seeds
1/2 teaspoon Turmeric Powder
1/2 teaspoon Coriander Powder
1/2 teaspoon Garam Masala
1 cup Peas
1/2 teaspoon Kosher Salt
Blend mint, cilantro, fenugreek, ginger and garlic paste with water till you have a smooth sauce. The sauce can be runny.
Heat oil in a saucepan.
When it shimmers, add cumin seeds, turmeric, coriander and garam masala to oil. Saute for 30 seconds.
Pour the green sauce into the saucepan. Stir and cook sauce for a minute.
Drop paneer cubes and peas into sauce.
Season with salt.
Add a little water to the saucepan.
Cover and cook for 3-5 minutes.
If you are going to make the paneer earlier, add a little water to the saucepan as you reheat the subji. This lets the paneer soften up.
Enjoy it hot with rice or roti.