Date-spiced paneer

Name: Date-spiced paneer
Prep time: 30 min
Total time: 30 min
Cuisine: Asian
Ingredients: 5 tbsp vegetable oil; 600 g/1 lb 5 oz paneer, cut into long fingers; 1 onion, halved and finely sliced; 1 cube frozen crushed garlic or 3 garlic cloves, crushed; 1 cube frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated; 100 g/3½ oz dried dates, finely chopped; ½ tsp ground cinnamon; ½ tsp ground turmeric; ½ tsp chilli flakes; ½ tsp ground cumin; 3 tbsp date molasses; 1 tsp salt; 50 g/1¾ oz/generous ½ cup flaked/slivered almonds

4 steps

Prep:30min

Paneer is now available from most supermarkets, and although to the uninitiated it can seem hard and unyielding, when simmered in fragrant sauce it quickly becomes soft and delicious. I love the fruity caramel note that dates add to this dish – if you can’t get hold of date molasses, don’t worry, simply add a teaspoon of muscovado sugar with the chopped dates and the results will still be spectacular.

Updated at: Sun, 19 Nov 2023 10:15:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories805.8 kcal (40%)

Total Fat47.1 g (67%)

Carbs69.7 g (27%)

Sugars62.9 g (70%)

Protein28.1 g (56%)

Sodium887.8 mg (44%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 Tbspvegetable oil

600gpaneer

cut into long fingers

1onion

halved and finely sliced

1 cubefrozen crushed garlic

crushed

1 cubefrozen crushed ginger

or 2 thumb - sized pieces fresh ginger, peeled and grated

100gdried dates

finely chopped

½ tspground cinnamon

½ tspground turmeric

½ tspchilli flakes

½ tspground cumin

3 Tbspdate molasses

1 tspsalt

50galmonds

Instructions

Step 1

Heat 2 tablespoons of the oil in a large frying pan/skillet over a medium heat, then add the paneer and cook, turning occasionally, for around 5 minutes, until golden on all sides. Set aside.

Step 2

Meanwhile, heat the remaining 2 tablespoons of oil in a separate frying pan, then add the onion, garlic and ginger and cook for 8 minutes, stirring occasionally, until golden brown. Add the chopped dates, ground cinnamon, ground turmeric, chilli flakes, ground cumin, date molasses, salt and 250 ml/9 fl oz/generous 1 cup of boiling water to the pan and stir to combine. Bring the mixture to the boil, then reduce to a simmer and leave to cook for 5–8 minutes, until thick and glossy.

Step 3

Add the paneer to the pan with the sauce and stir to coat, being careful not to break the fingers of paneer as you do. Leave to simmer for 5 minutes.

Step 4

Meanwhile, return the pan that you cooked the paneer in to the heat and add the flaked almonds. Cook, stirring occasionally, until golden brown, then add the almonds into the pan with the paneer and stir briefly to combine. Serve hot.

Notes

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