Summertime Paneer with Rosemary and Rose Petals

Jul 10

This simple paneer recipe is a delicate, delicious way to enjoy the flavours and colours of summer. Its delicate pink hue comes naturally from a touch of grated raw beet, while fragrant properties of rosemary, fennel, coriander, black pepper, rosemary and rose petals are a balanced combination. In Ayurveda, rose, fennel, and coriander are appreciated during warmer months for their naturally cooling qualities, making this recipe especially suited to the summer season. I use soma salt, a rock salt, high in minerals and described in the Ayurvedic books as a cooling salt, the “Queen of the Salts”, and the best among eight edible salts from the Himalayas. Light yet satisfying, this Summertime Paneer recipe beautifully with seasonal vegetables and grains for a nourishing summer meal, or have on its own for a protein-rich snack.

Summertime Paneer with Rosemary and Rose Petals

Serves 2-3 servings
Prep Time: 5 min- Add 20 minutes if you are going to make your own paneer.
Cook Time: 5 minutes

INGREDIENTS

200 grams crumbled paneer
1-2 tsps pure olive oil
½ tsp ground fennel
½ tsp ground coriander
½ - 1 tsp grated or scraped raw beet
2 tsps fresh rosemary
2 tsps rose petals
A few turns of fresh black peppercorns
Soma salt to taste

INSTRUCTIONS

Crumble the paneer. If you are making your own paneer, strain as much of the liquid whey on a strainer, and press with a flat paddle. Set aside.
Heat the olive oil on medium heat, and add the ground fennel and coriander, and rosemary until aroma is released.
Add the paneer, stirring constantly.
Cut a small beet in half and grate, or scrape over the paneer. Stir some more, giving the paneer a soft pink colour throughout.
Finish off stirring in the rose petals, soma salt and fresh ground pepper.

Serve immediately with a lime wedge, garnish with a rosemary or thyme sprig. Goes well with grains and vegetables for a complete meal.