Home / Recipes / Gluten Free / Low Carb Paneer And Tomatoes
Low Carb Paneer And Tomatoes
How to Make It
Step 1
Dice the paneer into 1 inch cubes. Heat the olive oil in a large pan over a medium heat/high heat. Add the diced paneer and fry until golden brown all over. Remove from the pan with a slotted spoon and set aside.
Step 2
Finely dice the shallot, thinly slice the garlic and grate the ginger. Add to the pan and reduce the heat. Sweat gently until tender and fragrant.
Step 3
Add the cumin, coriander, tomatoes and stock. Season to taste and stir well to combine. Simmer for a few minutes to reduce a little.
Step 4
Return the paneer pieces to the pan and stir well. Continue to cook for a further few minutes until the paneer is hot through.
Step 5
Add the spinach and stir through until just wilted.
Step 6
Scatter with fresh cilantro to serve.
Ingredients
- Paneer Cheese (Indian Cheese) – 9 ounce
- Olive Oil – 2 tablespoon
- Spinach – 2 cup
- Coriander Leaf, Fresh – 2 tablespoon
- Shallot – 1 tablespoon, chopped
- Garlic – 1 clove
- Ginger Root, Raw – 1 slice – 1″ diameter
- Cumin, Ground – 1 teaspoon
- Coriander Leaf, Fresh – 2 tablespoon
- Tomato, Canned – ¾ cup
- Vegetable Broth, Bouillon Or Consomme – ½ cup
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon
