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.

A fresh cheese common in India. Paneer is made without the use of rennet, by curdling hot milk with lemon juice, lime juice, vinegar, yoghurt or citric acid 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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Korma (made from scratch)
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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