Spicy Paneer Fingers with Dates and Almonds

By tammy1365

from Aarti's Party

Ingredients

• 2 tablespoons extra-virgin olive oil
• 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows)
• sliced into 1/2-inch-wide "fingers"
• 1 shallot, minced
• 2 cloves garlic, minced
• 4 dates, pitted and chopped
• 2 cups chicken stock
• 1 cinnamon stick
• Hefty pinch of red pepper flakes
• Kosher salt and freshly ground pepper
• Zest of a lemon
• Juice of half a lemon
• 1 tablespoon minced fresh flat-leaf parsley
• 2 tablespoons slivered almonds, toasted
• Naan, for serving
• Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/spicy-paneer-fingers-with-dates-and-almonds-recipe.html?oc=linkback

Details

Adapted from foodnetwork.com

Preparation

Step 1

Grab a large nonstick skillet, pour the olive oil into it and pop it over medium-high heat until the oil is shimmering. Carefully lay the paneer into the pan and cook until golden brown on one side, 1 or 2 minutes (don't be too hasty to flip it though). If it doesn't release from the pan easily, then wait another 30 seconds because it hasn't browned enough.

When the paneer is browned on both sides, remove it to a plate.

Add the shallot and garlic; saute until the shallots are soft.

Add the dates, chicken stock, cinnamon stick and red pepper flakes. Stir together, and then return the paneer to the pan. Make sure the liquid is at a gentle simmer. Cover and cook about 5 minutes.

Check for seasoning. Depending on the chicken stock you used, you may or may not need to add salt and pepper.

Remove the paneer to a plate and pour the sauce over top. Sprinkle with lemon zest, lemon juice, parsley and almonds. Serve immediately with a big chunk of naan or bread!



Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/spicy-paneer-fingers-with-dates-and-almonds-recipe.html?oc=linkback