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Paneer Bites

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Vicky Bhogal, Level 7
Vicky Bhogal
Paneer is a firm Indian cream cheese that is a great blank canvas for spices. These pan-fried chunks are golden and crispy on the outside, with a crust of mouth-watering spices and pure, silky innards. They are a fast snack or starter dish and are the perfect way to use the myriad of spices in your cupboard. Join Vicky Bhogal in this Grokker Premium Video, as she introduces you to her favourite family recipes, to really get you cooking like Mummyji.

Cooking Recipe

Approx 300g block of paneer, pricked all over and chopped into bite-size cubes
1 tsp garam masala
1 tsp cumin seeds
1 tsp dried red chilli flakes
1 tsp dried fenugreek leaves, optional if you don’t have them or can’t find
1 tsp corn flour
1 crushed garlic clove
Juice of half a lime
A good grind of black pepper and a pinch of salt
2 tbsp olive oil
A pinch of ground turmeric
Wedges of lime

1. Place the paneer pieces in a large heatproof bowl and cover with boiling water. Allow to soak for 10 minutes, to soften and refresh the paneer, and then drain.

2. In a bowl or wide shallow dish, combine all the spices and sift in the corn flour. Stir in the crushed garlic and lime juice. Roll the paneer cubes in this mixture with your hands until they are fully coated.

3. In a large frying pan, karahi or wok, heat the oil, stir in the turmeric and then add the paneer. Fry until golden, turning to ensure all the sides are evenly browned. Squeeze over some lime and serve; it goes well with chutneys and salads.

Paneer Bites


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