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Bright Paneer Pilaf with feta and mint

Our tested Glazed Paneer Pilaf: bright, generous, and balanced with feta and mint. Serves 6 people with plenty to go around.

4.6 from 1,906 cooks
Prep20 min
Cook15 min
Serves6
LevelEasy
Free to cook
Bright Paneer Pilaf with feta and mint
Method

How to cook it

Prep everything first: chop the aromatics, measure the feta and mint elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the paneer and glaze until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the lemon and the rest of the feta and mint flavours, letting them cook out for a minute until fragrant.

Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped basil and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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