Harissa Paneer with Glazed Carrots | Harissa Sauce Recipe | Honey Glazed Carrots | Chef Bhumika

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.

#harissa #glazedcarrots #paneerrecipes #africanrecipes #AnybodyCanCookWithRajshriFood

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)

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If you’re looking for a low carb recipe you’ve come to the right place today we’re going to make a nice sweet and spicy combination we’re making herisa paneer with some glazed carrots let’s see how to make it we’re going to start by making a spicy harisa paste for which

I have a red capsicum here we’re going to char this on an open flame using a fork I’m just going to place the red capsicum on the flame charring the red capsicum will help us get rid of the skin and add a nice Smokey flavor to

It once the capsicum is charred from all sides take it out place it in a bowl and cover it let’s have a look inside looks like the skin has loosened quite a bit and comes off easily but to make my job easier I’m going to use a butter knife

To peel off all of the skin I’m going to hold this under some running water and get rid of all of these small bits that are Left now I’m going to use a sharp knife and cut off all the flesh making sure I don’t get any seeds in now I’m going to add this directly into my mixer grinder the red capsicum adds a beautiful flavor which is not too spicy I’m adding some

Soaked red chilies for that kick of spiciness you can use any kind of red chilies of your choice and you you can adjust the spice level according to your tolerance I’m adding in 6 to 7even cloves of garlic 1 teaspoon of sugar to balance out all of that spiciness I’m

Adding in some carave seeds half a teaspoon 1 teaspoon of cumin seeds and 1 tbsp of coriander seeds salt to taste and 1 and 1/2 tbsp of olive oil we’re going to grind this into a smooth paste the consistency looks perfect I’m adding juice of half a

Lemon and I’m going to give this a quick mix let’s marinate our paneer now I’m going to add in a little bit of salt on one side and our harisa sauce flip it over and marinate on the other side as well we will let this marinate for 10 to 15

Minutes while the paneer is marinating let’s make our glazed carrots you can use any carrot of your choice and cut it in any shape or size just make sure they’re cooked by the end I’m using nice thin long carrots that have been cut into slivers I have a pan here which has been

Heating up to this I’m going to add in 1/4 cup of water and add in the carrots 1 TP spoon of honey as the water evaporates and the carrots cook the honey is going to glaze the carrots really nicely I’m going to flavor it with some dried rosemary carrots and

Rosemary make a great combination some salt for seasoning not too much because I’m going to top it off with some cold butter I’m going to add some cold cubes of butter all around the carrots the butter will help bring a little bit of shininess to our glazed

Carrots now I’m going to cover this and let this cook for 15 to 20 minutes on medium to low flame while our glazed carrots are cooking let’s cook our paneer as well I’m using a pan Which has some stripes on it so that it gets nice

Grilled marks I’m going to add a little bit of oil to my grill pan once the pan is hot I’m going to add in our marinated paneer right in the Center let’s flip it It let’s have a look at the carrots the water has almost evaporated and the Honey has turned into glaze the carrots look cooked and they smell so amazing I’m going to turn off the flame let’s flip it once again once the paneer is ready take it out of the

Pan time to Plate this I’m going to cut it diagonally from the center to get two triangles and then we’re going to cut it diagonally again from the other side let’s plate it place the glaze carrots we’re going to garnish this with some chopped coriander harisa is

Extremely versatile and you can use it in many different recipes if you want to see more recipes with harisa sauce let me know in the comment section below a unique combination of harisa paneer and glazed carrots is ready to serve try this recipe out and let me know how it

Turns out this is Chef Puma signing off from R food