Ingredients
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250g Paneer (cubed)
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1/2 teaspoon Garlic Paste
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1/2 teaspoon Ginger Paste
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1/8 teaspoon Chilli Powder (Hot)
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pinch Salt
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Coriander Powder
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1/4 teaspoon Cumin Powder
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3 tablespoon Vegetable Oil
Directions
Paneer is a fresh cheese common in India. It is an unaged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice. Its acid-set form, before pressing is called chhena
Searing each side will help your paneer retain its shape when added to your favourite dish.
Steps
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1
Done
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Add the cubed paneer, garlic and ginger pastes (or freshly grated) and all the spices into a pot. Stir in well to coat and allow to marinate for around 1/2 hour. |
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2
Done
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Add the oil to a pan and fry on a medium heat for 20-30 seconds each side until starting to brown. Be careful not to burn the paneer as you only need to lightly crisp each side. |
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3
Done
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Drain onto kitchen paper then add directly to your chosen dish in place of meat in the last 2-3 minutes of cooking or refrigerate for up to 3 days. |
