This French Side leans on cream and nutmeg to do the heavy lifting. We sear the Paneer for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg 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 sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the creme fraiche and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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