I needed to use up some paneer yesterday so i cooked this simple and yummy recipe from ” Chai, Chaat & Chutney” by Chetna Makan. I served it on a bed of puy lentils, but more traditionally it would be served with dal and rice, or perhaps a flatbread.
Ingredients
PANEER
- 50 g plain flour
- 1/4 tsp sea salt
- 6 tbsps water
- 2 tbsps sunflower oil
- 300 g paneer cut into flat slices
SAUCE
- 1 tbsp sunflower oil
- 1 large onion peeled and thinly sliced
- 2 small green chillies deseeded and finely chopped
- 1 tbsp soy sauce
- 1 tbsp chilli sauce
- 1 tbsp tomato ketchup
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Servings:
Instructions
- Fist make the batter for the paneer. Put the flour and salt into a bowl and gradually stir in the measured water until you have a smooth batter.
- Heat the 2 tbsps sunflower oil in a frying pan over a medium heat. Line a plate with some kitchen paper.
- Dip the cheese pieces in the batter and transfer to the pan. Fry for about 1 minute on each side until golden brown. Remove from the pan with a slotted spoon and transfer to the plate to drain excess oil.
- To make the sauce add the 1 tbsp oil to the same pan over a medium heat. Add the onion and green chillies and fry for about 5 minutes, stirring occasionally, until the onion is light golden.
- Add the soy sauce, chilli sauce. ketchup , salt and pepper and mix well. Return the paneer to the pan and mix well into the sauce. Once the paneer is just heated through serve hot .
Share this Recipe
Powered byWP Ultimate Recipe