Monday, July 25, 2011

Spicy Paneer

I had to clean the refrigerator out since we are away for a fortnight. I unearthed a vaccumm-packed brick of paneer. So came up with this quick dish. It looks very elegant, can be made as an appetiser for a formal gathering and takes very little time to put together. The sauce drizzled over was from Beyond kimchee with some changes made to suit what was on hand and Indian tastebuds.


200 gm Paneer

For sauce
Adapted from Beyond Kimchee

1 shallot, minced, instead of green onions
Jaggery, instead of the sugar
Pinch of ground black mustard

Cut the paneer block in little less than 1 cm thick slices. Salt them. In the meantime mix the sauce ingredients. Pat the paneer pieces dry. In a non-stick pan, heat a tablepoon of groundnut oil. When hot, place the paneer slices. Cover them. Cook over moderate flame for 5 minutes each side, until golden. Drain and keep warm. Just before serving arrange the slices and drizzle the sauce. All the sauce will not be required. Store the rest in a glass jar in the refrigerator.

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