Pan Seared Paneer
This vegetarian dish suits the meat-free diet of many in India

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Pan Seared Paneer

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Ingredients

Adjust Servings:
250g Paneer (cubed)
1/2 tsp Garlic (Paste)
1/2 tsp Ginger (paste)
1/8 tsp Chilli (Powder - Hot)
pinch Salt
1/4 tsp Turmeric (Powder)
1/4 tsp Coriander (Powder)
1/4 tsp Cumin (Powder)
3 tbsp Oil (Vegetable)

Paneer is made without rennet, by curdling hot milk with lemon or lime juice, vinegar, yoghurt or citric acid

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Ingredients

Directions

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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.

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

thecurrykid

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How to make your own Paneer
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Korma (made from scratch)
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How to make your own Paneer