We have started to stock paneer at work again and it got me to thinking about giving it a try in some veggie recipes. I actually hadn’t tasted it before and was expecting it to taste like a cross between halloumi and feta, but it was a lot less salty and, if I’m honest, not really tasting of anything. I guess that is why it works so well in highly spiced and flavoured dishes as it can take on the taste really well, while adding a firm texture to the dish.
So tonight I concocted some red lentil and paneer fritters with a spicy tomato sauce. The fritters were easy to make and surprisingly lovely: I simply mixed some cooked red lentils with grated paneer, ground cumin, salt and pepper, and a little cayenne pepper. I moulded them into little cigar shaped lads, rolled them in wholemeal flour and baked them in a hot oven for 20mins until cooked through and crispy.
They were really lovely, and could have taken on more Spice. However, I nearly killed Colin with a very chilli tomatoey sauce!!!! I think he is turning into a wimp!!!!