ACK 8.3: Tali hui paneer

Tali hui paneer

Pan-fried seasoned cheese

For frying pieces of paneer, a heavy skillet works very well. Turn them over with a spatula to avoid breaking the crust that forms. Paneer can also be made into pakoras. Dip the pieces of paneer into spiced chick-pea-flour batter and deep-fry them as described in the next recipe.

Preparation and cooking time: 20 min

10 oz (275 g) paneer
3 teaspoon turmeric
3 teaspoon salt
1 tablespoon ghee or vegetable oil
1 tablespoon finely chopped fresh coriander or parsley leaves
1 lemon or lime

Make paneer and press with a weight for 10 minutes, so that the cheese is firm but quite moist. Cut the cheese into pieces about 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1/2-1 inch (1-2.5 cm) thick.

Make a coating for the cheese by mixing the turmeric and salt in a small dish. Press the pieces of moist paneer lightly into the mixture one by one to coat both sides. The coating should be thin and even. If the coating is thick, you'll not have enough mixture to go around. Heat a tablespoon of oil or ghee in a skillet (or frying pan) and put in as many pieces of paneer as the frying pan will easily hold. Cook them slowly, about 4 or 5 minutes on each side, until they are lightly browned and have a thin crust.

Serve tali hui paneer garnished with chopped coriander leaves and a slice of lemon or lime.

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