Butternut Squash , Green Beans and Home-Made Paneer Curry

Butternut Squash , Bean and Paneer Curry  

Yesterday I made cheese I know how farmers wifey is that , frighteningly easy actually , Paneer an Indian Cheese made without the use of rennet and is therefore completely vegetarian but a good source of protein in a vegetarian curry .

Paneer

Making Paneer this makes about 300g of Paneer

Ingredients
3 pints of whole milk
200ml live plain yoghurt

Method
1. Bring the milk to the boil
2. Once the milk starts to boil and rise up, stir in the yoghurt
3. Keeping the milk on the heat, stir gently to help the milk curdle; it should only take about a minute. The curds will coagulate and separate from the watery whey.
3. Remove from the heat.
4. Line a large sieve with muslin & place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Discard the watery whey
5. Wrap the cheese in the cloth and hang from the kitchen tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight, put the paneer onto a clean work surface. Place a heavy weight on top for 30-40 minutes, or until it is flattened into a firm block.

Paneer in a bag

Butternut Squash , Green Beans and Home-Made Paneer Curry

1 medium butternut squash , cut into 1cm cubes
1 medium onion , finely chopped
3 cloves of garlic
400g of tinned tomatoes
1 tbsp of creamed coconut
Two handfuls of green beans , topped and tailed
150g of paneer cut into cubes
1 tbsp of garamasala
1 tsp of tumeric
1 tsp of paprika
1 tbsp of cumin seeds
1 tbsp of coriander seeds
1 tbsp of cardamon pods – seeds removed from the pods
1 handful of fresh coriander leaves finely chopped

Toast the cardomon, cumin , coriander seeds , tumeric , paprika in a little sunflower oil
Add the onion , garlic and cook til softened
Add the tomatoes, squash  and half a pint of water and the coconut cream
Simmer for 30 minutes
Meanwhile heat a frying pan with a little sunflower oil , add the cubes of paneer and allow them to brown on all sides
Remove from the heat and pat off an excess oil with little kitchen roll
Add the beans and the paneer to the curry cook for a further 5 minutes
Stir in the coriander leaves and serve with brown rice

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6 Responses to Butternut Squash , Green Beans and Home-Made Paneer Curry

  1. Pingback: Sag Paneer « Girl Interrupted Eating

  2. P. Andy says:

    I love making and eating paneer. Instead of yoghurt I use lemon juice. I usually use the left over whey for the next batch too. It seems to make a softer cheese.
    Your recipe uses squash nicely. Here in the US squash is traditionally (Anglo) a “one way to serve” food – cut, scrape out seeds, fill with brown sugar & butter, then over bake. Yuk!

  3. Okay, I will definitely bookmark this recipe. :) Thanks Girl Interrupted Eating! :)

  4. carolime says:

    i’m sort of disappointed that i didn’t read through this recipe before i started cooking it!! you forget to tell us when to add the squash and the coconut cream… mine turned out ok; i added the squash with the tomatoes and the coconut with the paneer :)

  5. Alexx says:

    Butternut squash is just made for curry spices! Love the blog and the pictures.

  6. Pingback: Homemade Cheese with Pea Shoots, Greens , Blackberry Vinegar and Rapeseed Oil « Girl Interrupted Eating

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