Our tested Roasted Paneer Bowl: golden, generous, and balanced with cumin and coriander. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sumac and the rest of the cumin and coriander 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.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
Our tested Grilled Turkey Skewers: herb-heavy, generous, and balanced with cumin and coriander....
Middle Eastern A charred take on Turkey Shakshuka, built on za'atar and finished the way we like it. Ready in...
Middle Eastern A herb-heavy take on Tofu Salad, built on tahini and lemon and finished the way we like it....
Middle Eastern This Middle Eastern Tabbouleh leans on cumin and coriander to do the heavy lifting. We crisp...