- For Courgette Raita
- • 1 teaspoon cold pressed rapeseed oil.
- • 200g plain yoghurt
- • ½ Tsp cumin seeds
- • 1 courgette in ribbons
- • Salt to taste
- For Paneer
- • 200g block paneer cut into cubes (Savera Paneer)
- • Salt to taste
- • 2 tspn corn flour
- • 2 tspn plain flour
- • 2 tablespoons Blue Nun Rivaner Riesling to make batter
- For Spicy Peas
- • 250g frozen green peas
- • 1 teaspoon cumin powder
- • 1 teaspoon coriander powder
- • ¼ teaspoon red chilli powder
- • ½ teaspoon dried mango powder
- • Salt to taste
- • Water to help frying
- • 2 tbnsp cold pressed rapeseed oil for frying
Crunchy paneer served with Indian spicy mushy peas, courgette raita (v)
Angela Malik
26th February 2015
Crunchy paneer served with Indian spicy mushy peas, courgette raita (v)
Paneer is a firm Indian cheese which stands up well to grilling, stir frying and in curries and is available in most supermarkets. In this recipe the paneer is quickly fried with a corn flour batter with a splash of Blue Nun Rivaner Riesling for super crunch, tossed with spicy peas and served with courgette raita. Also makes great main course for a dinner party.
Ingredients
Method
Serves 4
1. For raita: Heat 1 teaspoon oil in the wok. Add cumin seeds fry until brown
2. Toss the courgette ribbons until softened add salt to taste
3. Add to the yoghurt and set aside
4. For the peas: heat 2 tablespoon oil on setting no 10 in a wok and add the peas with all the spices. Toss for 4-5 minutes. Using the back of your spoon and a splash of water mash the peas. Set aside in a bowl
5. For the paneer: Combine flour, cornflour and ½ tsp of salt, add enough Blue Nun Rivaner Riesling wine to make a batter. Cut paneer into small square pieces. Dip them in the paste and fry till golden brown
6. Combine the paneer and peas in the wok. Serve with courgette raita on the side.
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