Creamy Dijon Paneer Delight Recipe

About this recipe

A rich and flavorful Jain-friendly dish featuring paneer in a creamy Dijon mustard sauce, perfect for a satisfying dinner.

Ingredients

• 200G Mergulo Original Plant-Based Butter
• - Everest Paneer
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 50G Picard Chopped Flat Parsley
• - Potts Vegetable Stock Can
• 400 Ml Coconut Merchant Organic Coconut Cream

Instructions

1. 1. Melt 3 tbsp butter in a large pan over medium heat.
2. 2. Add 300 g paneer cubes and cook until lightly golden on all sides, about 5 minutes. Remove the paneer and set aside.
3. 3. Stir 2 tbsp flour into the butter and cook for 1 minute, stirring constantly to avoid lumps.
4. 4. Gradually add 1 cup of warm vegetable stock while stirring, ensuring a smooth consistency.
5. 5. Pour in 1/2 cup coconut cream and continue to stir until the mixture thickens and becomes bubbly, about 3-4 minutes.
6. 6. Stir in 2 tbsp Dijon mustard and mix well to combine.
7. 7. Return the cooked paneer to the pan, ensuring it is coated in the sauce. Cover and let it simmer on low heat for 10 minutes.
8. 8. Sprinkle 2 tbsp chopped parsley over the dish before serving.