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Sunday, October 17, 2010

Barbecue Paneer

So finally after a llllllllooooooooooooooonnnnnnngggg time Im back with some more delicious recipes! Hope you enjoy them! :-) I originally learned how to make this fantastic barbecued paneer (pressed curd/soft cheese made by curdling milk) from my dear friend Kunti, the queen of the Institute kitchen, this is my take on it. :-) This dish is great for vegetarian barbecue parties or any time really. It is almost guaranteed to be a hit with every age group, so next time you have guests and don't know what to cook, try this!


Approx 4 cups of pressed paneer cubes

2 x 794gram pks tomato sauce -- or better yet -- make your own with fresh tomatos

1/4 cup organic molasses

1/4 cup or less apple cider vinegar (to taste)

3 TBSP smoke flavor (to taste)

approx 1 TBSP asafoetida

1/4 cup Italian herbs

1 tsp cumin powder

1 tsp coriander powder

1 tsp old bay spice

1/4 cup organic olive oil

pinch of cayenne or hot pepper flakes (or to taste)

pinch of cinnamon (optional)

1-2 TBSP of maple syrup if you would like it sweeter (optional)

salt to taste

Preheat oven to approx 375 degrees Fahrenheit. Place pressed paneer cubes on an oiled tray and bake in the oven til golden brown, turn cubes with a spatula 1/2 way through baking to prevent over-browning..

Heat up tomato sauce in a saucepan on medium heat. Add all spices etc., listed above to the sauce. Cook tomato sauce down on medium low heat til its thickened - it will be reduced by by a cup or so in terms of the water which boiled off.
Place baked paneer into a glass baking dish and pour sauce on top. Mix evenly. Bake in oven for approx 1/2 an hour - 40 minutes. Serve hot on a bed of rice and a salad or as you like. Serves 6- 8 generous helpings.

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