Baked potatoes with paneer cheese and coconut milk
When it comes to baking potatoes, we usually indulge in the tried and tested French version. Don't stick to the wall, however, and venture into uncharted waters every now and then.
Ingredients · Servings For 4 people
- 250 g paneer
- 1 onion
- 3 cm ginger (fresh)
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric (ground)
- 400 ml coconut milk
- 100 g green beans
- 100 g green asparagus
- 100 g frozen peas
- 750 g new potatoes
- 25g butter
- mustard seed
- 1 tsp fennel seeds
- 1 tsp cumin
Method · 1 h 10 min
- Fry the cheese in a pan with a tablespoon of oil until golden brown. Remove to a plate lined with paper towels.
- Add the onion to the pan (add a little oil if necessary) and fry gently for 8-10 minutes until soft and golden. Add the ginger and garlic, fry briefly, sprinkle with spices and let it smell fragrant. Add the coconut milk and simmer gently for 10 minutes. Add the paneer, beans, asparagus and peas, mix and transfer to a baking dish.
- Preheat the oven to 220 °C. Cook the potatoes in salted water until soft. Drain and mash with a wooden spoon or meat mallet. Then tear each one in half. Put the potatoes in a bowl, add the butter, sprinkle with spices, mix and spread over the mixture of cheese, coconut milk and vegetables. Put in the oven and bake for 20–25 minutes until golden brown. SOMETHING EXTRA In season, use fresh beans, cut off the ends and blanch them briefly (30 seconds is enough) – that is, cook in boiling water. You can do the same with green asparagus. Out of season, use frozen beans. Recipe and photos taken from Olive Magazine.