Sunday, October 7, 2012

Crumbled Cheese with Scallions and Tomatoes

This dish may be one of the quickest full meals I've made in a very long time. It's remarkably filling and incredibly fresh tasting. It's a perfect summer meal, limiting stove time to the bare minimal and celebrating fresh tomatoes. I thought the amount of scallions might be a bit too much, but they added a fantastic crunch to the dish. The author says you can use feta instead of the paneer, but to be careful to add it just before you plan to serve it so it doesn't melt. You may want to scale back the chiles if you're more spice averse. The Balti masala called for in this recipe is great, but I think store-bought blends would work just fine in here as well.

One year ago: Black Radish Soup in Roasted Acorn Squash
Two years ago: Cauliflower Gratin
Three years ago: Risotto

Crumbled Cheese with Scallions and Tomatoes (from 660 Curries)

2 tbsp canola oil
1 tsp cumin seeds
8 ounces paneer, crumbled
8 ounces scallions, finely chopped (green and white)
8 ounces tomatoes, cored and finely chopped
2 tbsp finely chopped cilantro
1 tsp coarse salt
1 tsp Balti masala
1/4 tsp turmeric
2 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed and thinly sliced crosswise

1. Heat oil in large skillet over medium-high heat. Sprinkle in cumin seeds and cook until they sizzle and smell fragrant, 10 seconds.
2. Add all remaining ingredients and simmer uncovered until flavours infuse cheese, 5 minutes. Serve.

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