Shredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and Chickpeas

Craving some silky paneer cheese, I came up with this spicy curry that includes some of my favorite textures and flavors — soft buttery chickpeas, tangy tomatoes, hot chilies and mushrooms. Truly a taste experience, it gets better with each bite. A colorful addition to any Indian meal, it could be served over steaming hot fresh cooked white rice for dinner, or as a side to compliment other vegetable and dal dishes. I served some of the leftovers with buttered toast for breakfast.

Shredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on April 1, 2009 Soft creamy shredded paneer cheese in a spicy tomato and chili curry with tender buttery chickpeas and mushrooms Print this recipe Ingredients: 1/3 cup dried chickpeas (1 cup cooked) 2 tablespoons oil or butter 1 1/2 teaspoons cumin seeds 1/2 teaspoon fenugreek seeds 4 to 6 green chilies, seeded and finely chopped 1 teaspoon turmeric 2 teaspoons ground coriander 1/2 to 1 teaspoon cayenne 1/2 teaspoon asafetida 3 tablespoons dried fenugreek (methi) leaves 3 medium tomatoes, finely chopped 1 teaspoon sea salt, or to taste 8 oz (225 g) paneer cheese, shredded 8 oz (225 g) white mushrooms, sliced 1/4 cup fresh cilantro, finely chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until buttery soft. Drain and set aside. Heat 1 tablespoon of the oil or butter in a large saucepan or wok over medium heat. When hot, add the cumin seeds and fenugreek seeds and stir for a few minutes until the cumin seeds darken a few shades. Add the chilies and cook for another minute. Toss in the spices, asafetida and fenugreek leaves, stir once, and then add the tomatoes and salt to the pan. Cook for 5 to 10 minutes or until the tomatoes soften up and form a sauce-like consistency. Now add the shredded paneer cheese and cooked chickpeas to the pan. Simmer gently for 10 minutes. Meanwhile, heat the remaining tablespoon of oil or butter in a large frying pan over medium heat. When hot, add the mushrooms and cook until they are browned and just begin to release their juices. Add the mushrooms and cilantro to the curry and simmer for another minute or two. Serve hot in a bowl or over a bed of fresh cooked white rice. Makes 4 servings

If you love paneer, you will want to try:
Paneer Pizza on Naan Bread
Mung Beans with Paneer Cheese
Matar Paneer
Baked Paneer and Chickpea Cutlets
Mung Beans with Cottage Cheese

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