Topic: Paneer starters

[Kashmiri Bob]

Paneer (Asda's own) shallow fried in ghee butter.





Made quite a few starters but this is my favourite so far.


Cobbled together a sort of Manchurian style sauce, with spring onion, finely chopped garlic and ginger, sliced red chilli, Maggi Hot & Sweet, soya sauce, Kashmiri chili powder, lime juice, a little Jalpur GM and MSG.









A really nice and relatively quick/inexpensive starter.  The curly garnish on the right is sliced spring onion soaked in ice-cold water for about 20 minutes.

Seems to be a lot of recipes for paneer involving a batter.  Not so sure about this for me from a carb content perspective, although apparently paneer and coconut go well together, so this is perhaps an option.  Would change the sauce though.  Thinking wild garlic instead.  The first chance I get will go for a little forage.  I have seen a wild garlic sauce recipe where the chef uses equal amounts of wild garlic and parsley.  The wild garlic for flavour and the parsley for colour.  I am thinking wild garlic/coriander.

Another one I want to try is Butter Paneer.

Rob

[Kashmiri Bob]

Butter paneer





Very nice.  Next time I will blitz and sieve the sauce.

Rob

[Kashmiri Bob]

Lucky to have this seldom visited woodland in urban Birmingham.  It's literally behind the hedge at the bottom of my back garden.  Only last year my neighbour told me wild garlic grew here.  I left it too late then.  It has a short harvesting time.  This year I was there in late April.  Dense woods, mainly apple and alder trees.  Low light and damp, perfect conditions for wild garlic.  It was growing everywhere.  Now this is what I call local produce.






Made a lovely wild garlic dressing, with fresh parsley, apple cider vinegar, light olive oil, lemon juice, salt and a little sugar.  Amazing with paneer and a spring onion salad.  It's nearly all gone now, but I have some more wild garlic in the freezer.  Unfortunately, the spring onions this year are not exactly local produce; Egypt.  They are nice though.






Rob