Greek
Greek
Grilled Chickpea with garlic and yoghurt
The kind of Greek plate you make on repeat. garlic and yoghurt, a proper grill, and a finish of...
Greek · Salad
Glazed Paneer Grain Bowl
Our tested Glazed Paneer Grain Bowl: rustic, generous, and balanced with honey and walnut. Serves 8 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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 red wine vinegar and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the carrots 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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