Paneer
Delicious recipes Aromatic dishes for all occasions
Easy to cook Filling meals Meat alternative
Cooking instructions – 19 mm *Deep frying
Frozen: 3,5-4 minutes at 180° C Defrosted: 2,5-3 minutes at 180° C
*Oven
Frozen: 12 minutes at 180° C. Stir around every 3 minutes.
Meal Calculation: Paneer Facts (1 pcs) Measure (mm) Weight average (g)
11/19 1.3/6.9
Cooking instructions – 11 mm *Deep frying
Frozen: 2,5 minutes at 180° C Defrosted: 1,5 minutes at 180° C
*Pan frying/BBQ Frozen: 4 minutes at 160° C Defrosted: 3 minutes at 120° C *indicative cooking times, to golden brown in colour
Great baked in the oven Filling addition to sauces, curries, pastas and similar dishes Can be marinated and baked
PANEER Choose your favourite
Light texture
Cubes - Frozen Available packaging
Good source of protein 1.5 kg
5 kg
Suitable for vegetarians
Type of milk
Cow
Cube size
11/19 mm
Paneer korma 10 PERSONS Ingredients -
1 kg Paneer cubes 10 dl Red lentils or basmati ric 5 bay leaf 5 tbsp. turmeric 2 ½ tsp. chili (or as you like) 2 ½ tsp. cinnamon 2 ½ tsp. all spice 2 ½ tsp. crushed coriander 2 ½ tsp. fenugreek seeds’ 2 ½ tsp. cumin
Korma pasta -
250 g cashews 100 g coconut flour 2 ½ red onions 5 cloves of garlic 5 small tomatoes 10 cm fresh ginger
NORDEX FOOD A/S
Nordre Ringgade 2
Soak the cashews in a bowl of cold water for an hour. Fryt the paneer cubes until they get a light crust. Take off the pan and set aside. Boil the lentils or rice according to the instructions on the package. Add all the ingredients for the korma pasta in a mini chopper and buzz until you have a uniform mass. Heat a pan with oil. Add the bay leaf. Add the other spices and fry. Add the korma paste and 1,5 l. water. Bring the sauce to a boil, then simmer for a few minutes. Season with salt and pepper, then add the cheese and simmer for a few more minutes. Serve with lentils or rice. DK - 9330 Dronninglund
Tlf.: +45 96 47 15 00
Mail: export@nordex-food.dk
Paneer Coconut Ragout Rijsttafel (or rice table) have got a vegetarian sister with the Paneer Coconut Ragout dish, which tastes delicious and fills the kitchen with the most wonderful aroma. Serve with rice, plenty of toppings and extra spices just as you like it.
10 PERSONS Ingredients -
500 g Paneer Cubes, frozen or thawed 10 dl rice oil for frying 3 red onions 5 tins coconut milk 3 tbsp curry powder or to taste 5 cm fresh ginger or to taste 5 cloves of garlic 250 g fresh tomatoes 2,5 pineapple 125 g cashew nuts 125 g raisins 2 large broccolis 3 red peppers 3 bunches of coriander
Cook the rice according to the instructions on the packet. Pan fry the cubes in olive oil until the sides are golden. Set aside. Get the spices ready: Add the curry powder into a bowl together with the grated ginger and chopped garlic. Chop the tomatoes and set aside. Chop the onions and cut the broccolis and red peppers into bite-sized chunks. Heat up a thick based sauté or frying pan, add the spices, onion and tomatoes and fry at a high heat. Turn down the heat, add the broccoli and red pepper and continue frying. Add the coconut milk and leave to simmer. Season with salt. Add the cubes of paneer about five minutes before serving. Meanwhile, arrange some cashew nuts, raisins and coriander into small bowls. Cut the pineapple into small bite-sized pieces and serve together with the hot dish, the other small bowls with cashew nuts, raisins and coriander and the rice.
Paneer Tikka Grilled Paneer tastes amazing and making meat-free Paneer kebabs with vegetables is easy even if you don’t have a tandoori oven! This is an easy and comforting vegetarian dish with pleasant aromas and a wonderful char-grilled flavour.
10 PERSONS Ingredients -
500 g Paneer cubes, frozen or thawed 5 red peppers 5 red onions 3 bunches of coriander 20 skewers (note: if you use wooden skewers, you should soak them in water for a minimum of 1 hour before use)
Marinade -
5 dl Taverna Greek yoghurt 3 cloves of garlic 5 cm ginger (optional) 3 limes, only the juice 1½ tsp cumin seeds 1½ tsp chilli or to taste 3 tsp garam masala Salt
NORDEX FOOD A/S
Nordre Ringgade 2
Cut the red peppers and onions into similar sized pieces as the cheese. Put it all in a bowl and set aside. Put yoghurt, garlic, ginger, lime juice, cumin seeds, chilli and garam masala in a mini chopper, add salt and blend until you have a fine, uniform mass. Pour it over the cheese and vegetables and stir well. Let the mix soak for a minimum of 1 hour and preferably overnight in the fridge. After soaking, place the vegetables and cheese on the skewers, ensuring that the vegetables are at the ends. You can either cook the skewers on the barbecue or in the oven. Oven: Preheat the oven to 220 degrees and find an ovenproof refractory dish of suitable size so that the skewers can rest on the edge at each end of the dish. Line the dish with aluminium foil and place the skewers on top. Place in the oven and turn the skewers every 3 minutes until they are cooked on both sides and have a nice crispy finish.
DK - 9330 Dronninglund
Tlf.: +45 96 47 15 00
Mail: export@nordex-food.dk