Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Info/tips
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
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1 Text Only
Freshly made paneer is delicious and may be eaten
immediately, without further preparation or adornment.
However, in most recipes, paneer must be cooked before
it is added to the other ingredients.
Broiling, which is discussed in the story, is the
method I prefer because very little oil is used.
If you don't wish to broil the cheese, here are a few
alternatives:
TOASTER OVEN: Grease a small baking tray with
vegetable oil. Place paneer cubes on the tray and
brush with oil. Bake at 400F until golden brown,
about 6 to 8 minutes. Remove and use in any cooked
paneer recipe.
For a quick paneer curry, place cooked cheese cubes on
a heated serving platter and pour your favorite curry
sauce over them. Garnish with minced cilantro and
serve.
BARBECUE GRILL: Prepare a charcoal fire to the
gray-ash stage. Gently blow away the ash, leaving
coals that glow cherry red. Cut paneer into 2-inch
cubes. Brush skewers and paneer cubes with vegetable
oil. Thread evenly on skewers leaving 1/2-inch space
any cooked paneer recipe.
For, an exotic appetizer, sprinkle grilled paneer
cubes with. lemon juice and ground cumin. Place on a
warmed platter and served immediately.
SAUTE: Heat 3 tablespoons oil in a heavy nonstick pan
or wok over medium-high heat. When oil is hot, add
paneer cubes and saute until light brown, turning
once. Carefully transfer to paper towels to drain.
Tent with foil to keep warm until ready to use. Use
in any recipe calling for cooked paneer.
NOTE: A nonstick pan is essential; the paneer will
break and crumble in any other pan.
DEEP FRY: Heat 6 tablespoons of vegetable or canola
oil to 350F in a nonstick wok until hot but not
smoking. Gently add Paneer cubes. Do not crowd.
Fry, turning occasionally, until golden brown, about 5
minutes.
Remove with slotted spoon and drain on paper towels.
Tent with foil to keep warm until ready to use. Use
in any recipe calling for cooked paneer.
From an article by Laxmi Hiremath in the San Francisco
Chronicle, 9/1/93.
