PANEER WITH TOMATO CHUTNEY

Paneer with Tomato Chutney image

This is a wonderfuly spicy dish, using my homemade paneer. You can purchase paneer at an Indian specialty shop or make your own, as it is very easy. The tomato chutney is a great mix of sweet and spicy that pairs well with the paneer. * Just a note : paneer does not melt. Using store bought paneer will cut the prep time...

Provided by Millie Johnson

Time 2h20m

Number Of Ingredients 17

Ingredients

1 1/2 lb paneer , sliced 1/2 - 3/4 inch thick (recipe below) or buy from specialty store
3 large tomatoes ( i used amish paste)
1/2 large sweet onion, medium diced
1/2 c frozen green peas
3/4 c choped dates
2 Tbsp honey
1 Tbsp butter
1 Tbsp curry powder
1 1/2 tsp garam masala
1/2 tsp tumeric
1/2 tsp ginger powder
1/2 tsp cardamon, ground
1/4 - 1 tsp crushed red pepper * start with 1/4 tsp.. you can always add more.
PANEER
1 gal milk ( i used my raw goats milk)
1/2 c lemon juice
2 tsp salt

Steps:

1. Fill a medium sized pot with water, a few inches from the top. Bring water to a boil, then with a spoon, add tomatoes. (While waiting on water to boil, fill a bowl with ice water with plenty of ice.) Only keep tomatoes in boiling water for 10 to 20 seconds. Remove with slotted spoon and plunge into ice water. This stops the cooking. Next, peel the skin off, which should come off easy now. Dice and set aside. Save tomato juice.
2. To medium pot or pan melt butter then add diced onion and lightly salt. Cook on medium heat till a light golden brown.
3. Add tomato, including the juice, green peas, dates, honey, and all the spices. Bring to a boil then reduce heat and simmer for 15 to 20 minutes or until thickened.
4. Drizzle hot pan with olive oil. Add sliced paneer and brown on both sides. Remove from pan and cut each slice into 3 pieces. Serve over a pool of chutney and place a small spoon on top. *Optional Garnish with yogurt or sour cream.*
5. :)
6. To Make Paneer Pour one gallon of milk (no low fat !) into large pot. Over medium heat, bring to a rolling boil. Keep stirred to prevent scorching. Remove from heat and slowly and gently pour in lemon juice. Slowly stir in one direction for 2 minutes. Add salt stir, then cover and let set for 10 minutes. Pour into cheesecloth lined colander to drain. Tie corners, squeeze, then hang 30 - 45 minutes. Lay in perforated mold with follower. Add some weight on top of follower. I had about 18 - 20 pounds on top. (Or you can sandwich it in between two towels and set a heavy skillet on it.) Let press for an hour. Remove, unwrap, and slice your paneer, at least 1/2 - 3/4 inches thick. (If it is too soft to cut, just put back and press for a while longer.)