Paneer Beans Stir Fry in Tamarind Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree, Appetizer
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • Fresh paneer - 8 ounces, cut to small squares
  • Beans - 2 cups of chopped fresh green beans to one inch pieces
  • 3 jalapenos - sliced
  • 3 tbsp of the tamarind chutney
For the tamarind Chutney
  • 1 large lemon size dried tamarind
  • 6 cups water
  • 1 cup brown sugar or coconut brown sugar
  • 1 tsp chili powder
  • ⅓ tsp turmeric powder
  • 1 tsp salt
  • 1 tsp roasted cumin seeds powder
Instructions
Tamarind Chutney
  1. Soak the tamarind in one cup of hot water for 30 minutes. Use your hands to massage it and remove the juice out by running it through a sieve. Make sure to take out all the pulp. Add it in a sauce pan. Add the remaining water. Toss in the brown sugar, chili powder, turmeric, salt and let it boil and six cups of liquid should reduce to two. Once it gets thick, add the cumin powder and turn off the heat. Let it cool, and store it in glass jars in the refrigerator upto 2 months.
Stir Fry
  1. In a large flat pan, add 1 tsp oil and toss in the paneer and let it brown on all sides till it's golden brown. Take it out on a plate. In the same pan, add another tsp of oil and cumin. Let it pop and brown. Add the jalapenos, saute for about a minute, toss in the beans. Saute and cook for few minutes. You can add a few tablespoons of water to help it cook. Not too much water, just a couple tbsp. Once the beans is 80 percent cook with a good bite, add the paneer in the pan. Toss in the tamarind chutney, toss and saute for just 30 seconds to a minutes. Turn off the heat and serve hot.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2020/08/03/paneer-beans-stir-fry/