After a week of simple egg recipes, I am back with paneer recipes for this week. For the first week if you have noticed, I used paneer as cubes in all the recipes, and this week it is all about crumbled paneer. When I started paleo, I used to make so many variations with cauliflower. But after some months, I became allergic to cauliflower and so I was searching for other options to mimic rice varieties and that is when paneer came to my rescue. This week you will be seeing six recipes which have been created as substitute for rice varieties. Let us start with my favourite pongal. Kara pongal is one dish I can have any time of the day, but it is full of carbs and even the sambar we serve as the side is also full of carbs. For a low carb diet pongal can never be tasted. But what if I crave for pongal? This is what I came up with on a day and when I served it along with garlic chutney it was a super hit at home. Usually we don’t use cashew in cooking as it also has carbs, but for pongal I couldn’t make it without cashews. So I used just three cashews to make this, but still its crunchiness added to the taste. Do try this to know what I am talking about!
Paneer – 200 gm
Ghee – 1 tbs
Cumin Seeds – 1 tsp
Black Peppercorns – 1 tsp
Cashew Nuts – 2 tbs
Salt – to taste
Curry Leaves – 1 sprig
In a pan heat ghee and add cashew nuts.
When they start browning, add in the pepper corns and cumin seeds.
When they crackle add in curry leaves.
Add paneer and salt to taste.
Saute on low flame until all the ingredients are mixed thoroughly.
Cook on low flame for a minute and serve it immediately along with chutney of your choice.
Take a look at my Vegetarian Paleo Recipes for an idea of what to cook for the diet.