Balsamic Glazed Paneer with Colavita Balsamic Vinegar of Modena

This Balsamic Glazed Paneer is a delicious fusion of Italian richness and Indian spice. The Colavita Balsamic Vinegar of Modena adds a deep, tangy sweetness to the golden-seared paneer, while the Indian-inspired masala quinoa (or rice) brings a burst of warm spices. The result is a dish that is both sophisticated and comforting, with layers of flavor that are sure to impress. The balsamic glaze enhances the natural flavors of the paneer, perfectly balanced by the savory and aromatic Indian spices. This fusion meal is ideal for vegetarians and anyone seeking to explore a delightful blend of international flavors. It’s a perfect choice for a quick weeknight dinner or a special gathering, offering a unique twist on traditional Indian cuisine.

Ingredients

For the Glazed Paneer:

200g paneer, cut into cubes
2 tablespoons Colavita Balsamic Vinegar of Modena
1 tablespoon honey or jaggery syrup
1 tablespoon olive oil
1/2 teaspoon red chili flakes
1/4 teaspoon black pepper
Salt to taste
1 teaspoon minced garlic
1/2 teaspoon garam masala
Fresh coriander leaves for garnish

For the Masala Quinoa (or rice):

1 cup cooked quinoa (or basmati rice)
1 tablespoon oil or ghee
1/4 teaspoon cumin seeds
1 small onion, finely chopped
1 green chili, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
Salt to taste
Juice of 1/2 lemon
Chopped coriander for garnish

Preparation Method

1. Prepare the Balsamic Glaze

In a small bowl, mix together Colavita Balsamic Vinegar of Modena, honey or jaggery, red chili flakes, garlic, black pepper, garam masala, and a pinch of salt. Stir the mixture well to combine all the ingredients. Set it aside for later.

2. Cook the Paneer

Heat olive oil in a non-stick pan over medium heat.
Once the oil is hot, add the paneer cubes and sear them until golden brown on all sides (about 3–4 minutes).
After the paneer has browned, reduce the heat to low and pour the balsamic glaze mixture over the paneer cubes.
Allow the sauce to simmer for 2–3 minutes, stirring occasionally, until the glaze thickens and coats the paneer.
Remove the pan from the heat and garnish the paneer with freshly chopped coriander. Set it aside.

3. Prepare the Masala Quinoa (or rice)

In a separate pan, heat oil or ghee over medium heat.
Add the cumin seeds and let them crackle for a few seconds.
Add the finely chopped onion and green chili to the pan and sauté them until the onion becomes soft and translucent (about 3–4 minutes).
Add the turmeric powder, coriander powder, and salt. Stir the spices into the onion and chili mixture for about a minute until fragrant.
Add the cooked quinoa (or basmati rice) to the pan and stir it well to coat the grains with the spices.
Cook for an additional 2–3 minutes, allowing the flavors to meld together.
Squeeze in the juice of half a lemon and sprinkle fresh coriander leaves over the quinoa or rice for a burst of freshness.

4. Serve

Plate the masala quinoa (or rice) and top with the balsamic-glazed paneer.
Garnish with extra chopped coriander for a fresh touch.
Serve hot and enjoy!

Why Use Colavita Balsamic Vinegar of Modena?

Authentic Flavor: Made in Modena, Italy, for a rich, velvety taste that complements Indian spices beautifully.
Natural Sweetness & Tang: Balances spicy and savory elements without overpowering them.
Healthy Choice: Contains antioxidants, supports digestion, and adds flavor without excessive oil or cream.