Mexican
Mexican
Mexican Cod Soup
This Mexican Soup leans on lime and coriander to do the heavy lifting. We braise the Cod for...
Mexican · Soup
Charred Paneer Soup
This Mexican Soup leans on tomatillo and jalapeno to do the heavy lifting. We char the Paneer for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tomatillo and jalapeno 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 char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the cotija cheese and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Mexican
You might also cook
Mexican 
Mexican
Members
Mexican
Charred Sweet Potato Tart with cumin and garlic
A charred take on Sweet Potato Tart, built on cumin and garlic and finished the way we like it....
Mexican
Mexican
Roasted Lentil Chowder
This Mexican Chowder leans on lime and coriander to do the heavy lifting. We roast the Lentil...
Mexican
Mexican
Mexican Chickpea Mash
This Mexican Mash leans on chipotle and honey to do the heavy lifting. We slow-cook the...