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French · Soup

Roasted Paneer with white wine and shallot

The kind of French plate you make on repeat. white wine and shallot, a proper roast, and a finish of fresh herbs.

4.4 from 2,513 cooks
Prep10 min
Cook15 min
Serves2
LevelEasy
Free to cook
Roasted Paneer with white wine and shallot
Method

How to cook it

Prep everything first: chop the aromatics, measure the white wine and shallot 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 unsalted butter and the rest of the white wine and shallot flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn 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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