|Paneer looks like this- in case you were wondering.|
Sautéing paneer can often result in a rubbery texture, which is why I'm glad I came across this recipe for Vegetable and Paneer Jalfrezie (from Curry of a Life). She mentions a technique that soaks the paneer in boiled milk/water. I only had rice milk on hand, and didn't notice any funny aftertaste as a result of using it. But what I did notice was how much softer the paneer was after soaking it for 30 minutes. It made the dish so much better!
I chose this recipe because I had 3 bell peppers on their last leg, and I couldn't stand to throw them out. I'm also on a mission to cook as many dishes as I can from this blog (I learn something new every time I make something), and so this recipe was perfect. I had everything I needed (minus green beans and carrots), and other than cutting up all the veggies, it came together pretty quickly. I would always recommend using onions for the base, but you could substitute any other veggies you might have on hand to go with. I would imagine frozen ones would work just fine, too.
I followed the directions pretty closely, but chose to add only 1 tsp of vinegar at the end (it scared me a little, but really did give the dish a nice sharp taste in the end). I also decided to sprinkle on just a little bit of kasoori methi before serving. I used it in the Malai Kofta dish I made recently, and loved the way it made my kitchen smell.
Last night I served dinner over brown basmati rice, and with leftovers today I put some fresh berries and cottage cheese in my lunch box. I realized after the fact that paneer and cottage cheese in one lunch is a little over kill, but I was in a hurry this morning and that was the best I could do. At least it's low fat, and I only put 1/2 a cup in there!