A foodie friend of mine often grills paneer; so when I found this recipe -- Dum Paneer Kali Mirch -- I was happy to have an opportunity to try cooking it myself. Paneer is a fresh, unripened cheese used in many South Asian dishes. Although it's not hard to make yourself, I purchased mine from the supermarket.
It took time to cut and chop and then blend & grind the 2 pastes. But once that's done, the cooking time is short.
|While the paneer simmered on the back burner, I prepared an easy potato and green bean curry, steamed some rice and added some spicy roti flatbread.|
Unfortunately, the potato/green bean curry was a bit of a dud as the curry powder I used (discovered at the back of the cupboard during a recent clean) was old and, I believe, had lost its pungency. Sad! Edible but sad.
But the paneer was lovely! The cheese itself has a delicate taste and texture, and the sauce was again quite mild and delicate. This went very well with the plain rice and roti. Still, I think next time I will play around with the flavoring a little and see if I can bring out more oomph .... a touch more cumin, coriander and perhaps garam masala. (I'll scout around other recipes for comparison.) And I'd probably serve it next time with simple sliced veggies like ripe juicy tomatoes and red onions.
|I'd give this dish a 7 out of 10 on the yum scale||.|