A herby take on Paneer Chowder, built on olive and caper and finished the way we like it. Ready in about 45 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the olive and caper 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the kalamata olives and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the kale 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 dill and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
Our tested Pan-Seared Halloumi Galette: sun-drenched, generous, and balanced with lemon and...
Greek
Members
A rustic take on Lentil Galette, built on olive and caper and finished the way we like it....
Greek
Members
Weeknight-friendly Black Bean Scramble with the honey and walnut we come back to again and...
Greek Weeknight-friendly Aubergine Pilaf with the honey and walnut we come back to again and again....