A recipe inspired by North Indian paneer masala, which is traditionally made with homemade paneer cheese. In this version we use local sheep’s cheese, rich in protein and micronutrients. A marinade of žinčica (sheep’s whey) softens its texture and adds a natural tang. The sauce is built on nuts and aromatic spices, but adapted for summer — with less heat and easier digestibility.
- Category
- main course
- Yield
- 10 servings
- Nature (TCM)
- neutral
TCM: Ginger and the spices are warming, but the recipe is lightened for summer, with less heat.
Ingredients
Cheese and marinade
- Sheep's cheese (whole or in larger pieces of approx. 100 g) – 1 kg
- Sheep's whey (žinčica) – 150 ml
- Fresh cilantro (chopped) – 80 g
- Lemon juice – 1 tbsp
- Salt – ½ 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 mix
- Fennel seeds – 1 tsp
- Allspice – 1 tsp
- Bay leaves – 2
- Lime leaves – 2
- Nutmeg – ½ tsp
- Ground coriander – 1 tsp
- Cumin – 1 tsp
- Dried ginger – ½ tsp
- Mild smoked chili – ½ tsp
- Turmeric – ½ tsp
- Dried fenugreek leaves – ½ tsp
- Black cardamom pods (crushed) – 2
- Salt – to taste
Method
- Marinating the cheese: cut the cheese into 10 equal portions (approx. 100 g each). Mix all the marinade ingredients and let the cheese marinate in it for at least 1 hour. Keep it chilled.
- 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 it into a smooth paste. Return it to the pan, add the peanuts and the paste, season and sauté briefly.
- Finishing: gently fold the marinated pieces of cheese into the sauce. Do not boil — 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 bed of rice on the plate, spoon the nut sauce on top and place the marinated cheese over it. Garnish with herbs, scallions and, if you like, 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.
- Cumin
- Supports digestion and eases bloating; a source of iron.
- 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.
- 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.
- Peanut butter
- Protein and healthy fats; a creamy base for sauces.
Why it’s good for the body
- Sheep's cheese is rich in protein, vitamin B12, calcium and healthy fats; the whey makes it easier to digest.
- Nuts (cashews, peanuts) provide healthy fats, zinc and magnesium, and support healthy skin and nerves.
- Ginger and the spices are anti-inflammatory and support digestion and vitality.
- Onions and tomatoes are rich in antioxidants (quercetin and lycopene).
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 sheep's cheese.