Spiced Indian Paneer with Tomatoes and Arugula

Ingredients

• 400 g paneer (Indian fresh cheese)
• 3 spring onions (chopped)
• 100 g cashew nuts (roasted)
• 1 red chili pepper (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 tbsp fresh ginger (grated)
• 2 tsp Turmeric powder
• Salt
• 2 tbsp Ghee
• 4 large tomatoes
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 1 tbsp cardamom seeds
• 1 cinnamon stick
• 6 cloves

Instructions

1. 1.

   Roast the spices for the Indian spice blend in a pan over medium heat while stirring, then grind them finely in a coffee grinder.

2. 2.

   Heat the ghee in a pan and sauté the spring onions with the chili pepper, ginger, and garlic. Add the paneer crumbles and mix in the cashew nuts. Cook everything over medium heat while stirring. Season with 2-3 tsp of the spice blend (to taste) and turmeric powder, then add salt to taste. Keep any remaining spice blend in a jar for later use.

3. 3.

   Wash the tomatoes and cut them crosswise into thick slices. Heat 1 tbsp ghee in a pan and briefly sear the tomato slices on both sides over medium heat. Season with salt and serve each portion on fresh arugula leaves. Spoon 3-4 tbsp of the spiced paneer onto each serving and serve immediately.