If you have paneer in the house, there is no shortage of options for dishes. I use paneer for appetizers, dinners, desserts, as a filling for bread and on the grill. The cheese is very easy to make; it can be pressed into shape, fried, baked as minced meat, used in salads or crumbled into a filling. It is a filling and good source of protein. Remember to save the water for different types of dough or as a liquid in dishes with sauce. This is how you make paneer .
CHATPATA PANIR
200–250 gr. pressed paneer
2 tablespoons oil
2–3 teaspoons chaat masala
½ tsp pepper
2 tablespoons lemon juice
Fresh coriander if desired
Procedure:
- Make paneer, squeeze out the water and break it into pieces. Cut it into desired pieces, for example 3x3 cm.
- Heat oil, add paneer and fry lightly in a frying pan. Sprinkle with chaat masala and pepper. Squeeze lemon juice over and optionally fresh coriander just before serving.
Niru's tip:
Can be served with cherry tomatoes, onion rings and eaten with toothpicks or grilled on skewers with peppers, onion cubes and cherry tomatoes.