Paneer Cacciatore (Italian Cuisine)
Cacciatore In Italian refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, bell peppers, and wine. Our recipe today is roasted paneer cooked in the goodness of vegetables, wine, thyme, basil, olive, and chill flakes. This slow-cooked recipe is full of flavors and easy to make.
Best served with fresh garlic bread.
Ingredients:
300 gm Paneer cubed
1 cup of button mushroom (cut into 4 pieces)
5 medium size boiled and chopped tomatoes
4 table spoons tomato paste
2 medium size onions chopped into square pieces
¼ cup chopped carrot
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
10 cherry tomatoes
2 table spoons chopped garlic
2 table spoons black olives
10 chopped basil leaves
1 table spoon fresh/dry oregano
1 table spoon fresh/dry thyme
1 table spoon paprika
1 table spoon red chilly flakes
1 tea spoon black pepper
½ cup red wine (optional)
4 table spoons olive oil
salt to taste
Method:
In a cast iron skillet ( karahi) add 2 table spoons of olive oil. Add the cubed paneer and sprinkle salt and black pepper. Cook till the paneer becomes brown and crispy. Keep it aside.
In the same skillet add another 2 table spoons of olive oil, add onions and garlic and sauté for a minute. Add the chopped carrots and mushrooms and sauté for another minute. Add paprika and sauté for 30 seconds. Add yellow & red bell pepper and chopped tomatoes. Sauté for a minute. Add chilly flakes and tomato paste and sauté for another one minute. Add red wine, thyme, oregano, basil and salt. Cover it and cook on a slow flame for 10 minutes.
Add cherry tomatoes and olives and let it cook for another 3-5 minutes on a slow flame.
Add the cooked paneer to it and sauté for 30 seconds.
Garnish it with thyme and chopped basil leaves. Serve it hot with sour dough bread/ garlic loaf /French loaf.