Very popular in weddings of Northern India this vegetarian snack is full of flavors. Cottage cheese is marinated with mint and coriander chutney and then cooked on griddles. The creaminess of the paneer is well complimented with the sharp marinade. The dish is incomplete without onion rings and chat masala and is must have with the dish.
SERVES - 6
Paneer- 500 Gms, Yellow Chilli pwd – 1/2 tsp, Salt-1/2 tsp, Turmeric-1/2 tsp, Red chilli pwd-1/4 tsp, Banana leaves, Vegetable oil
Coriander roughly chopped-100 gms, Fried Garlic-5gms, Kaffir lime leaves-5gms, Basil leaves-25gms, Lemon grass-20gms, Green chilli- 2 no’s, Cashewnuts-20gms
1-Cut the paneer into equal sizes, preferably squares of 50 Gms each.
2-In perforated trays spread the paneer evenly and sprinkleyellow chilli pdr, salt, turmeric and red chili pdr.
3-Leave it under any heat source as to drain excess moisture from the paneer.
4-For the marinade take a bowl and add coriander, fried garlic, kaffir lime, basil leaves, lemon grass and cashewnut.
5-Add all the ingredients in a grinder and grind to a fine paste (if required add little oil to blend it).
6-The marinade needs to be of thick consistency so that it coats the paneer.
7-Take a banana leaf and cut into squares thrice the size of paneer.
8-Marinate the paneer with the green marinade and wrap it with banana leaf.
9-To cook the paneer one can either use a griddle or a shallow pan.
10- In a moderate hot pan add oil and place the paneer with closing end down first.
11- Do not over heat the pan as it might burn the leaf.
12-Turn the side only when the first part is evenly colored and cooked.
13-Repeat the same for the other side. Once completed take it out on a kitchen towel to drain out extra oil.