My spiced and herbed paneer
Presenting two takes of my spiced and herbed panner.
The first one is spiked with chilli flakes, shredded baby spinach, fresh aromatic oregano and finely chopped young tender beans.
The second one features finely chopped fresh red chillies, some chilli powder and loads of fragrant dill.
The recipe is very simple. When you add lime to hot milk and it begins to curdle, add all of the spices and herbs and salt, (Add a bit extra salt as some of it will drain out with the excess whey) and give it a quick mix . Strain it through a thin cloth immediately and allow all the water/whey to drain.
Gently knead the lumpy paneer inside the cloth. Remember, be gently, or you may end up losing most of the soft paneer through the cloth. Now flatten the potli a bit and place it on a sieve. Weigh down the flattened paneer potli with a heavy steel lid or vessel filled with water, or whatever else suits you. If the weight is too much, your paneer with get too flattened and will turn hard. So, ensure you place a weight that is just right. Place this sieve on a bowl, so the extra water/whey drips into it.
About an hour is more than sufficient for the paneer to set. Once set, you can further refrigerate it to make it more firm and easy to cut/slice. The spices and herbs make the panner so tasty, I am tempted to eat most of it, as is...
Here's what I did with my spiced and herbed paneer . I of course ate a few slices fresh. I cut the rest of it into slices and marinated them in lime juice and a little more chilli flakes and pan fried them on both sides till they were golden brown. It takes just about a few seconds for the paneer slices to roast on a medium flame. Be careful to take them off the flame soon enough or you could end up burning them. I had the slices as a topping on whole wheat crackers with fresh dill as a garnish and some fresh crisp lettuce alongside. You could drizzle a bit of olive/mustard/sesame oil on top. Ah, that sure was a fantastic visual experience as well as a feast for the taste buds.
The palak spiked paneer got turned into a lovely salad. I crumbled the paneer into chunks and marinated them in sesame oil, lime juice, mustard powder and a wee bit of salt and chilli flakes. I added fresh di ced cucumber, tomatoes and capsicum and gave all of the ingredients a good toss. I just had to step into my patch and get some fresh iceberg lettuce to serve alongside...
And folks, wen the herbs and greens are from your garden, the sense of achievement is all the more magical.
Presenting two takes of my spiced and herbed panner.
The first one is spiked with chilli flakes, shredded baby spinach, fresh aromatic oregano and finely chopped young tender beans.
The second one features finely chopped fresh red chillies, some chilli powder and loads of fragrant dill.
The recipe is very simple. When you add lime to hot milk and it begins to curdle, add all of the spices and herbs and salt, (Add a bit extra salt as some of it will drain out with the excess whey) and give it a quick mix . Strain it through a thin cloth immediately and allow all the water/whey to drain.
Gently knead the lumpy paneer inside the cloth. Remember, be gently, or you may end up losing most of the soft paneer through the cloth. Now flatten the potli a bit and place it on a sieve. Weigh down the flattened paneer potli with a heavy steel lid or vessel filled with water, or whatever else suits you. If the weight is too much, your paneer with get too flattened and will turn hard. So, ensure you place a weight that is just right. Place this sieve on a bowl, so the extra water/whey drips into it.
About an hour is more than sufficient for the paneer to set. Once set, you can further refrigerate it to make it more firm and easy to cut/slice. The spices and herbs make the panner so tasty, I am tempted to eat most of it, as is...
Here's what I did with my spiced and herbed paneer . I of course ate a few slices fresh. I cut the rest of it into slices and marinated them in lime juice and a little more chilli flakes and pan fried them on both sides till they were golden brown. It takes just about a few seconds for the paneer slices to roast on a medium flame. Be careful to take them off the flame soon enough or you could end up burning them. I had the slices as a topping on whole wheat crackers with fresh dill as a garnish and some fresh crisp lettuce alongside. You could drizzle a bit of olive/mustard/sesame oil on top. Ah, that sure was a fantastic visual experience as well as a feast for the taste buds.
The palak spiked paneer got turned into a lovely salad. I crumbled the paneer into chunks and marinated them in sesame oil, lime juice, mustard powder and a wee bit of salt and chilli flakes. I added fresh di ced cucumber, tomatoes and capsicum and gave all of the ingredients a good toss. I just had to step into my patch and get some fresh iceberg lettuce to serve alongside...
And folks, wen the herbs and greens are from your garden, the sense of achievement is all the more magical.
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