Spiced Brussel Spouts

Here is a side dish that has so much going on that it makes the entree take second billing.  To that end, I spent most of the dinner preparation on this very fragrant, spicy (but not in the hot sense) concoction that incorporates a cheese I had never heard of - paneer - often used in Indian cuisine.  Now that I’ve made the recipe twice (once with brussel sprouts and once with broccoli florets), it inspired me to order my very first mortar and pestle. Step one in the recipe is to crack coriander, cumin and fennel seeds. I served this yummy dish with a simple salmon filet and rice pilaf.  Another fabulous dinner in the books.