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July 2018
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Paneer Toasted with Mustard Seed, Spinach & Haricot Vert


2 or 4 TSP Mustard Seeds.

Brown in a Sauté Pan over low temp. Stir occasionally.

When the aroma is released, remove from heat and set aside for later use.



2 TBS Butter

3 or 4 Swirls Around the Pan of Olive Oil

Put the above two items in a large heavy kettle over medium low temp.

14 Ounces Paneer, (A Fresh Indian Cheese, which does not melt.) Cut into bite size pieces.

When Butter is melted add the Paneer pieces to the kettle. Sauté stirring occasionally, until two or three sides of each piece are a golden brown. Leave some white as it adds to the color of the completed dish.


Add one or two more swirls of Olive Oil to the kettle after removing Paneer. Set the Paneer aside to use later.

1 Medium Onion, Course Chopped.

1 or 2 TBS Garlic, Fine Chopped.

Add the above two items to the kettle, sauté until the Onion is translucent.


Now add;

1 or 2 TBS Ginger, Fine Chopped.

4 Ounces Bunapi (White Beech) Mushrooms, (The slightly nutty flavor of this Mushroom is perfect in this recipe). Cut off connecting end and rinse to clean.

Stir to combine.


Sauté for about 3 or 5 minutes.


Add the following;

1 Medium Red Bell Pepper, Julienned. (Reserve a few pieces to use as garnish.)

8 Ounces Haricot Vert

The Browned Paneer

14 Ounce Can of Coconut Milk, Unsweetened.

Season to taste with Salt & Pepper.

1/4 TSP Nutmeg

3 or 4 Dry Thai Bird Eye Pepper, Crushed very fine.


Mix all together, Heat just until Coconut Milk comes to the boil.


Tear in course shreds into the kettle

5 Ounces Baby Spinach

.5 Ounce Fresh Basil (reserve a few leafs as garnish).

At this time Add The Toasted Mustard Seeds.


Remove from stove and mix together, just until Spinach wilts.

Serve on a plate with some of the liquid from the kettle.

Garnish with julienned Red Bell Pepper & Basil leaf if desired.

This would be good with Lavash or Naan.


Paneer Toasted with Mustard Seed, Spinach & Haricot Vert.

Paneer Toasted with Mustard Seed, Spinach & Haricot Vert.

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