Paneer is considered to be the Indian cheese of the world.
Being Indian, you would assume that we love and only eat paneer??? WRONG. We seldom eat it, it will never be found in the fridge or anywhere in our house.
Whenever I tell my father I am going to make a dish with paneer, he cries like a small child, he hates paneer with a passion, not sure why, with him being all Indian and everything! My mum will eat it in small doses, but like him she will complain and keep saying, paneer again. As if I keep making it.
I myself love paneer, it reminds me so much of halloumi cheese.
I came across this recipe in Chetna Makan’s new cookbook and I really really wanted to try it out.
I made this for Sunday lunch for my mother and at first both parents were not impressed when they saw me cutting the cheese up into strips.
But as my mother was eating it, she fell in love with it, she told me that if she did not know it was paneer from the onset she would never have thought it was paneer. My father was unimpressed, he refused to even try one small little piece.
Ingredients for the paneer:
- 50g x flour, sifted.
- ¼ x tsp salt.
- 6 x tbsp. water.
- 2 x tbsp. oil.
- 300g x paneer, cut into sliced.
Ingredients for the sauce:
- 1 x onion, finely chopped.
- 2 x green chillies, finely chopped.
- 1 x tbsp. soy sauce.
- 1 x tbsp. Siraccha mayonnaise.
- 1 x tbps tomato sauce.
- ½ x tsp salt.
- ¼ x tsp black pepper
- In a bowl, mix together the flour and salt.
- Whisk in the water till a nice and smooth batter is achieved.
- Dip the cheese slices in the batter.
- Heat the oil in a pan.
- Add the dipped cheese slices and fry both sides till golden brown, remove from the pan and drain on a kitchen towel.
- To the same pan, add the onions and saute till transparent.
- Add the soy sauce, mayonnaise and tomatoe sauce.
- Mix well.
- Season generously.
- Add the fried paneer and toss well so that the sauce coats cheese.