Summertime Paneer with Rosemary and Rose Petals

RecipesSnackMain

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, and rose petals is a perfect combination. In Ayurveda, rose, fennel, and coriander are traditionally appreciated during the warmer months for their naturally cooling qualities, making this recipe especially suited to the summer season. Light yet satisfying, it pairs 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 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.