The Paneer is the soft drained curd obtained after hot milk is split using curd or whey. Versatile, flavourful, and loaded with nutrients, this appetizing ingredient finds a predominant place on the plate of most vegetarians. This household staple has fascinating origins dating back to cattle rearing on the Indian subcontinent. Curdling milk using a specific variety of green leaves, berries, barks, and curd was prevalent during the Indus valley civilization However, the Aryan invasion put a stop to this practice as they believed cows to be sacred, and ‘curdling’ its milk, which was revered food ingredient, was seen as a taboo. The current-day paneer can be traced back to the Persian and Afghan rulers who introduced it in the 16th century, primarily in North India.
India can be proud of making some indigenous rare cheese varieties which are comparable with the refined cheese available world over. Kalari or Maish Krej is a mozzarella-like cheese made by the semi-nomadic Gujjar tribe of Kashmir. The left-over whey of Kalari was used in the preparation of Kudan is a ricotta-like cheese by the same nomadic tribes. The Nepali Churu which is a saltless blue cheese and Chhurpi a sour and salt-less Himalayan cheese found in Tibetan communities in Himachal and Ladakh, as well as parts of Sikkim and Nepal are culinary treasures developed through indigenous methods.
Foodialogues brings a simple vegetable accompaniment loaded with paneer. The carrot-peas stir fry with grated paneer enhances the delish and nutrient quotient of any meal.
CARROT-PEAS PANEER STIR FRY RECIPE
Ingredients for Carrot-Peas paneer Stir Fry:
- Cubed carrots 1 c
- Shelled fresh peas 1 c
- Paneer grated /crumbles ½ c
- Slit green chilly 4
- Cumin seeds 1 tsp oil 1 tbsp
- Salt as required
- Lemon juice 1 tsp
- Coriander leaves chopped 2 tbsp
Preparation Method for Carrot-Peas paneer Stir Fry:
- Heat oil in a heavy-bottomed pan.
- Add cumin and when it crackles add the green chilly, carrots, and peas. Sprinkle a little water. Mix, cover, and cook on low flame till the carrots done yet crisp.
- Add the paneer and required salt and mix in gently.
- Allow to cook on low flame for about 5 minutes.
- Remove from flame. drizzle the lemon juice and serve garnished with coriander.
- Serves well with rotis and jeera rice.
Tasty “Carrot Peas Paneer Stir Fry” is Ready 🙂
