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Greek · Side

Braised Paneer with olive and caper

This Greek Gratin leans on olive and caper to do the heavy lifting. We braise the Paneer for real depth, then bring it together in one pan.

5.0 from 1,015 cooks
Prep10 min
Cook90 min
Serves6
LevelMedium
Free to cook
Braised Paneer with olive and caper
Method

How to cook it

Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the paneer dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the paneer and braise until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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