Paneer with wine jelly and fresh peaches
Afrim Pristine shows us his top tricks for pan-searing paneer, a cheese commonly used in Indian cuisine, by preparing it with a peach and white wine balsamic dressing served with a crusty baguette and wine jelly.
SERVES
2
TO
4
Ingredients
Pan Seared Paneer
- 1 piece paneer, diced
Peach White Wine Balsamic Dressing
- 2 fresh peaches, sliced
- 30ml white balsamic vinegar
- Small handful fresh mint, chopped
- Small handful fresh tarragon, chopped
- Salt and pepper to season
To Serve
- 2-4 slices crusty baguette
- 1-2 dollops wine jelly for each baguette
Directions
Pan Searing the Paneer
- In a small pan on med/high heat, pan sear diced paneer for about 2 minutes or until golden brown. Set aside.
For the Peach White Wine Balsamic Dressing
- In a mixing bowl, add sliced peaches, white balsamic vinegar, mint, tarragon, salt and pepper. Gently stir and incorporate all ingredients.
To Serve
- On a large dinner plate, place seared paneer and scatter onto a plate.
- Place peaches onto the plate and a dollop or two of wine jelly and add baguette slices as well. Enjoy!
