Ginger Basil Paneer

 

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Delicious, high in protein little bites of paneer. In our household we have paneer regularly as part of a meal. Enjoy these as a snack too! Ginger and fresh basil combine well with paneer, and was enjoyed today for lunch with a simple barley soup with radish and asparagus.

Ginger Basil Paneer

Yields: 1-2 servings
Prep Time: 5 minutes, add 20 minutes if you want to make your own paneer. Check out my paneer recipe.
Cooking Time: 5 minutes


ingredients

1 cup paneer, about 100 grams cubed
2-3 tsps ghee or olive oil
1 tsp ginger root, thinly sliced
½ tsp ground fennel
¼ tsp ground coriander
⅛ tsp cumin
Pinch or two of turmeric
A few turns of fresh black peppercorns
3-5 sweet basil leaves, thinly sliced
Soma salt to taste

INSTRUCTIONS

  1. Prepare paneer and cut into cubes. Set aside.

  2. Heat the ghee or olive oil and add ginger and spices on medium-low heat.

  3. When you smell the aroma of the spices add paneer, coating them with the spices.

  4. Add chopped basil leaves and soma salt, combining all together.

  5. Cover with a lid, turn off stove and keep warm until ready to serve.

Enjoy with grains and vegetables, or with soup or as a protein snack.


Enjoy!

Ayurvedic Profile of Spices

Basil - heating effect, opens up circulatory channels, help relieve congestion, coughs and colds
Black peppercorn - heating, opens up channels, relieve congestion
Coriander - cooling, ushers toxins for elimination
Cumin - aids in digestion and absorption of nutrients
Fennel - balancing effect on digestion
Ginger root - warming, channel opener, relieve congestion, aids in digestion, relieves gas, anti-inflammatory
Turmeric - keeps the liver clean, known in Ayurveda as a “friend to the liver”, antioxidant, anti-inflammatory, antiviral, antibacterial 

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