Learn how to make Harissa Paneer with Glazed Carrots Recipe at home with our Chef Bhumika
Harissa is a North African red chile paste or sauce made of a few simple ingredients including chiles, garlic, olive oil, citrus and a few warm spices.
Glazed carrots coated with a brown sugar and butter glaze are a quick and easy (but delicious) side dish for special occasions or everyday.
Ingredients:
1 Red Bell Pepper
5-6 Dried Red Chillies (soaked)
6-7 Garlic Cloves (peeled)
1 tsp Sugar
½ tsp Caraway Seeds
1 tsp Cumin Seeds
1 tbsp Coriander Seeds
Salt (as per taste)
1½ tbsp Olive Oil
juice of ½ a Lemon
200 gms Paneer
Salt (as per taste)
1 Carrot (cut into slivers)
¼ cup Water
1 tsp Honey
1 tsp Dried Rosemary
Salt (as per taste)
Cold Butter (cubes)
Oil (for shallow fry)
Coriander Leaves (for garnish)
Harissa is a North African red chile paste or sauce made of a few simple ingredients including chiles, garlic, olive oil, citrus and a few warm spices.
Glazed carrots coated with a brown sugar and butter glaze are a quick and easy (but delicious) side dish for special occasions or everyday.
Ingredients:
1 Red Bell Pepper
5-6 Dried Red Chillies (soaked)
6-7 Garlic Cloves (peeled)
1 tsp Sugar
½ tsp Caraway Seeds
1 tsp Cumin Seeds
1 tbsp Coriander Seeds
Salt (as per taste)
1½ tbsp Olive Oil
juice of ½ a Lemon
200 gms Paneer
Salt (as per taste)
1 Carrot (cut into slivers)
¼ cup Water
1 tsp Honey
1 tsp Dried Rosemary
Salt (as per taste)
Cold Butter (cubes)
Oil (for shallow fry)
Coriander Leaves (for garnish)
Category
🛠️
LifestyleTranscript
00:00If you're looking for a low carb recipe, you've come to the right place.
00:03Today we're going to make a nice sweet and spicy combination.
00:07We're making Harissa Paneer with some glazed carrots.
00:10Let's see how to make it.
00:12We're going to start by making our spicy Harissa paste
00:14for which I have a red capsicum here.
00:17We're going to char this on an open flame.
00:21Using a fork, I'm just going to place the red capsicum on the flame.
00:26Charring the red capsicum will help us get rid of the skin
00:30and add a nice smoky flavour to it.
00:36Once the capsicum is charred from all sides,
00:39take it out, place it in a bowl and cover it.
00:45Let's have a look inside.
00:47Looks like the skin has loosened quite a bit and comes off easily.
00:51But to make my job easier, I'm going to use a butter knife
00:55to peel off all of the skin.
00:59I'm going to hold this under some running water
01:01and get rid of all of these small bits that are left.
01:07Now I'm going to use a sharp knife and cut off all the flesh,
01:11making sure I don't get any seeds in.
01:13I'm going to add this directly into my mixer grinder.
01:17The red capsicum adds a beautiful flavour which is not too spicy.
01:21I'm adding some soaked red chillies for that kick of spiciness.
01:26You can use any kind of red chillies of your choice
01:29and you can adjust the spice level according to your tolerance.
01:33I'm adding in six to seven cloves of garlic,
01:36one teaspoon of sugar to balance out all of that spiciness.
01:41I'm adding in some caraway seeds, half a teaspoon,
01:44one teaspoon of cumin seeds and one tablespoon of coriander seeds,
01:49salt to taste and one and a half tablespoon of olive oil.
01:54We're going to grind this into a smooth paste.
02:03The consistency looks perfect.
02:06I'm adding juice of half a lemon
02:10and I'm going to give this a quick mix.
02:14Let's marinate our paneer now.
02:17I'm going to add in a little bit of salt on one side
02:20and our harissa sauce.
02:24Flip it over and marinate on the other side as well.
02:32We will let this marinate for 10 to 15 minutes.
02:35While the paneer is marinating, let's make our glazed carrots.
02:39You can use any carrot of your choice and cut it in any shape or size.
02:43Just make sure they're cooked by the end.
02:45I'm using nice, thin, long carrots that have been cut into slivers.
02:50I have a pan here which has been heating up.
02:52To this, I'm going to add in one fourth cup of water
02:56and add in the carrots, one teaspoon of honey.
03:00As the water evaporates and the carrots cook,
03:03the honey is going to glaze the carrots really nicely.
03:06I'm going to flavor it with some dried rosemary.
03:10Carrots and rosemary make a great combination.
03:13Some salt for seasoning.
03:15Not too much because I'm going to top it off with some cold butter.
03:19I'm going to add some cold cubes of butter all around the carrots.
03:24The butter will help bring a little bit of shininess to our glazed carrots.
03:28Now, I'm going to cover this and let this cook
03:30for 15 to 20 minutes on medium to low flame.
03:34While our glazed carrots are cooking, let's cook our paneer as well.
03:38I'm using a pan which has some stripes on it
03:40so that it gets nice grilled marks.
03:43I'm going to add a little bit of oil to my grill pan.
03:46Once the pan is hot, I'm going to add in our marinated paneer
03:50right in the center.
03:56Let's flip it.
04:03Let's have a look at the carrots.
04:05The water has almost evaporated and the honey has turned into glaze.
04:10The carrots look cooked and they smell so amazing.
04:14I'm going to turn off the flame.
04:16Let's flip it once again.
04:20Once the paneer is ready, take it out of the pan.
04:25Time to plate this.
04:26I'm going to cut it diagonally from the center to get two triangles.
04:31And then, we're going to cut it diagonally again from the other side.
04:35Let's plate it.
04:37Place the glazed carrots.
04:40We're going to garnish this with some chopped coriander.
04:43Harissa is extremely versatile and you can use it in many different recipes.
04:48If you want to see more recipes with harissa sauce,
04:51let me know in the comment section below.
04:53Our unique combination of harissa, paneer and glazed carrots
04:57is ready to be served.
04:59Try this recipe out and let me know how it turns out.
05:02This is Chef Pumaka signing off from Rajshri Food.