60 Min
GF
Satsuma Paneer Salad
Originally from Japan and in peak season now, the sweet, seedless satsuma orange is a cross between a clementine and a tangerine. It pairs beautifully with paneer, a simple, fresh homemade cheese from India. Enjoy it as a light lunch or serve it as a last course in lieu of dessert.
Originally from Japan and in peak season now, the sweet, seedless satsuma orange is a cross between a clementine and a tangerine. It pairs beautifully with paneer, a simple, fresh homemade cheese from India. Enjoy it as a light lunch or serve it as a last course in lieu of dessert.
Cook Time
60 Minutes
Serves
4
Directions
Step 1
Combine whole milk, salt and dried fenugreek in a stockpot and bring to a boil, stirring frequently so as not to scald the milk. As soon as the milk boils, add the vinegar and reduce the heat. Let it boil for a few minutes or until the milk separates into curds and whey. Turn the heat off and let the mixture rest for 30 to 40 minutes. Strain and, using the back of a large spoon, gently press the paneer through a strainer until almost all the why has been removed (reserve the why for another use).
Step 2
Brush the bottom of a baking sheet with melted butter. Press the milk solids into an 8-inch circle or square onto the baking sheet, brush the top with melted butter and refrigerate it overnight uncovered. The next day, bake the paneer in a preheated 350°F oven for 15 to 20 minutes. The paneer should be golden brown.
Step 3
Cut the paneer into wedges or squares. Lay them on a serving plate. Peel the satsumas, remove the white veins and cut into 1/2-inch slices. Spread them around the paneer then sprinkle pomegranate seeds and a pinch of salt on top.
Step 4
In a small frying pan, heat the olive oil and pop the cumin seeds. Within seconds, pull the pan off the heat and spoon over the satsuma-paneer mix. Top with microgreens and serve immediately.
Notes & Variations
- Replace satsumas with grapefruit or other oranges.
- Replace cumin seeds with mustard or coriander seeds.
- Sprinkle red chili powder on top for an added kick.
- Use the whey to make lassi or fruit smoothie.
Ingredients
Step 1
Combine whole milk, salt and dried fenugreek in a stockpot and bring to a boil, stirring frequently so as not to scald the milk. As soon as the milk boils, add the vinegar and reduce the heat. Let it boil for a few minutes or until the milk separates into curds and whey. Turn the heat off and let the mixture rest for 30 to 40 minutes. Strain and, using the back of a large spoon, gently press the paneer through a strainer until almost all the why has been removed (reserve the why for another use).
Step 2
Brush the bottom of a baking sheet with melted butter. Press the milk solids into an 8-inch circle or square onto the baking sheet, brush the top with melted butter and refrigerate it overnight uncovered. The next day, bake the paneer in a preheated 350°F oven for 15 to 20 minutes. The paneer should be golden brown.
Step 3
Cut the paneer into wedges or squares. Lay them on a serving plate. Peel the satsumas, remove the white veins and cut into 1/2-inch slices. Spread them around the paneer then sprinkle pomegranate seeds and a pinch of salt on top.
Step 4
In a small frying pan, heat the olive oil and pop the cumin seeds. Within seconds, pull the pan off the heat and spoon over the satsuma-paneer mix. Top with microgreens and serve immediately.
Notes & Variations
- Replace satsumas with grapefruit or other oranges.
- Replace cumin seeds with mustard or coriander seeds.
- Sprinkle red chili powder on top for an added kick.
- Use the whey to make lassi or fruit smoothie.
Tags:
60 Min
GF
Tags:
60 Min
GF
Obsessed with paneer? Join the club.
Paneer is the only cheese India can lay claim to – a simple, unripened farmers cheese that tastes as good as it sounds. Have some more in the recipes below!
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