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Fried Paneer with a Coriander & Fennel Marinade

Paneer is so easy to make and offers a refreshing alternative to meat in a curry dish, one of my favourites being saag paneer which is what I had in mind when purchasing the milk to make it. But as always, my mind goes off on a tangent when I see other ingredients and the end dish often turns out completely different to what I originally intended, ‘unstructured’ some people might say but I called it creative thinking! This little bit of creative thinking happened because the day I was making my paneer it was warm and sunny rather than the expected cold winter’s day it was meant to be and I no longer felt like a hot curry but something lighter. So that is how this dish evolved. It would also be perfect added to roasted beeroot and pumpkin as a winter salad.

Ingredients – Paneer

  • 2 litres full-cream milk
  • 2 tbsp white vinegar

Method – Paneer

  • Place milk in a pan and heat to 90C (almost boiling point).
  • Take off the heat and add vinegar.
  • Stir continuously until the milk is completely curdled.
  • Set aside for 30 minutes
  • Strain the mixture through a clean muslin cloth.
  • Hang the muslin for 15-20 minutes so that all the whey is drained out.
  • To make the paneer into a block tie the muslin and place it under something heavy. I put my muslin in a sift and then cover the curds with the muslin and place a saucer on top with my marble mortar & petal to weight it down.
  • The paneer can now be cut into chunks and used as required.

Ingredients

  • 1/4 cup oil
  • Juice of 1 lemon
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 clove garlic, crushed
  • 1 inch fresh ginger, finely chopped
  • salt & pepper
  • handful fresh coriander leaves, chopped

Method – marinade & cooking the paneer

  1. Place all the seeds into a frying pan and dry fry them for 2 minutes, partially bash them with a mortar & pestle.
  2. Combine all ingredients in a shaker or jar.
  3. Cube the paneer and lightly flour.
  4. Add a few tablespoons of vegetable oil to a non stick frying pan and fry the paneer on both sides till golden brown.
  5. Pour marinade over warm paneer and serve immediately.
  6. If you want to make the dish in advance you fry the paneer and put aside, then reheat in the paneer in the oven before serving and then add the marinade.
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7 Comments Post a comment
  1. Love the idea of fried paneer, looks delicious!

    June 21, 2010
  2. Bev #

    Oooh delicious – I am going to give it a try….

    June 22, 2010
  3. That looks yummy!

    June 22, 2010
  4. Wow, the paneer doesn’t sound too difficult to make at all! My boyfriend and I have been talking about making our own mozzarella for a while, but this sounds even easier, and might be a better first cheese-making attempt.

    June 22, 2010
  5. Yum! I haven’t made paneer in ages, and have never eaten it in this way. Thanks for the inspiration!

    H :)

    July 10, 2010
  6. Sarah - For the Love of Food #

    This looks lovely and I like the idea of adding some roasted pumpking and beetroot for a winter salad. I generally use baked ricotta instead of paneer thinking it would be too difficult to make but this doesn’t sound too hard.

    I’ve just discovered your blog and will be heading back here regularly – lovely food, lovely photos.

    July 16, 2010

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  1. Kasuri Paneer Curry « Pease Pudding

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