A recipe inspired by North Indian paneer masala, in which we replace the homemade cheese with marinated goat cheese, rich in protein and micronutrients. The sauce rests on a nut base and aromatic spices, tuned into a lighter, summery version that is less heating.
- Category
- main course
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Tuned for the summer season – less heating and easier to digest.
Ingredients
Cheese and marinade
- Goat cheese (whole or in larger pieces of approx. 100 g) – 1 kg
- Whey / žinčica (sheep whey) – 150 ml
- Fresh cilantro leaves (chopped) – 80 g
- Lemon juice – 1 tbsp
- Salt – 1/2 tbsp
Sauce base
- Red onion (finely chopped) – 200 g
- Fresh ginger (grated) – 80 g
- Tomato paste – 90 g
- Cashews (soaked in hot water for 1 hour) – 300 g
- Peanuts (roasted, unsalted) – 300 g
Paneer masala spice blend
- Fennel seeds – 1 tsp
- Allspice – 1 tsp
- Bay leaves – 2
- Lime leaves – 2
- Nutmeg – 1/2 tsp
- Ground coriander – 1 tsp
- Cumin – 1 tsp
- Dried ginger – 1/2 tsp
- Mild smoked chili – 1/2 tsp
- Turmeric – 1/2 tsp
- Dried fenugreek leaves – 1/2 tsp
- Black cardamom (crushed) – 2 pods
- Salt to taste
Method
- Marinating the cheese: Cut the cheese into 10 equal portions (approx. 100 g). Mix all the marinade ingredients and let the cheese sit in it for at least 1 hour. Keep refrigerated.
- Making the sauce: Heat coconut or peanut oil in a pan, add the onion, ginger and all the spices (except the cardamom). Sauté over low heat for about 10 minutes, until the onion softens.
- Add the tomato paste, the soaked cashews and a little water or stock. Simmer for 20–25 minutes so the nuts soften and the flavors come together.
- Let the mixture cool slightly, then blend into a smooth paste. Return it to the pan, add the peanuts and the paste, season and sauté briefly.
- Finishing: Gently fold the marinated cheese pieces into the sauce. Do not cook – we keep the cheese fresh so it retains its nutrients.
- Serve with jasmine or basmati rice. Garnish with fresh cilantro, scallions and a pinch of sesame seeds.
Serving
Lay a layer of rice on the bottom of the plate, spoon the nut sauce on top and place the marinated cheese on it. Garnish with herbs, scallions and, to taste, sesame seeds.
Key ingredients
- Cashews
- Healthy fats and magnesium; blended, they naturally thicken sauces without dairy.
- Ginger
- Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Coriander seeds
- Soothes digestion and gently cools the heat of spices.
- Turmeric
- Curcumin — strong anti-inflammatory and antioxidant effects; traditionally supports the liver and digestion.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Fenugreek (kasuri methi)
- Traditionally supports digestion and blood sugar; a gently bitter aroma.
- Tofu
- Complete soy protein; cooling, good in warming sauces for balance.
- Tempeh
- Fermented soy — protein plus probiotic potential, easier to digest than tofu.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
Why it’s good for the body
- Goat cheese is rich in protein, vitamin B12 and calcium; the marinade softens its texture.
- Nuts (cashews, peanuts) provide healthy fats, zinc and magnesium.
- Ginger and spices are anti-inflammatory and support digestion.
- Onions and tomatoes bring antioxidants and strengthen immunity.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The recipe is naturally gluten-free.
- It can also be adapted into a vegan version by using tofu or tempeh instead of cheese.