Indian🥚 Egg & tofu

Thecha Paneer

Name: Thecha Paneer
Total time: 20 min
Cuisine: Indian
Ingredients: 1 tsp cumin seeds; 2 tsp coriander seeds; ~¼ cups peanuts; 30 g fresh coriander; 10 g fresh mint; 6 to 8 garlic cloves; 2 to 3 green chilies; 1 tsp salt; ½ tsp sugar; ½ lemon juice; 3 tbsp yogurt; 1 tbsp water; 225 g paneer; ~2-3 tbsp oil; ~½ tsp chaat masala

⏱ 20 min

A Maharashtrian fresh chili and peanut chutney paired with pan-fried paneer cheese. Dry-roast spices and peanuts to make the classic thecha, then coat and shallow-fry paneer slices in the mixture. Enjoy as a snack or serve with chapati and rice.

High-protein

Adapted from a video by Food with Chetna

Have you tried the Indian THECHA PANEER!

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Ingredients

cumin seeds1 tsp
coriander seeds2 tsp
peanutswith or without skin~¼ cupsest.
fresh corianderleaves and stalks30 g
fresh mintleaves only, no stalks10 g
garlic clovesfinely chopped6 to 8
green chilies2 to 3
salt1 tsp
sugar½ tsp

Steps

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1
Dry-roast cumin seeds, coriander seeds, and peanuts in a dry pan for a couple of minutes until fragrant. Transfer to a pestle and mortar and crush—don't grind too fine, as you want to preserve the bite of the peanuts. Allow to cool for about 2 minutes before crushing.
2
Blend together washed coriander leaves and stalks, mint leaves, chopped garlic, green chilies, salt, sugar, lemon juice, yogurt, and water until you have a chunky chutney.
3
Heat oil in the same pan. Dip paneer slices into the thecha chutney, then shallow-fry until both sides are golden brown.
4
Plate the fried paneer and finish with chaat masala if desired. Serve as a snack on its own, or use in salads, wraps, or sandwiches.

Thecha Paneer

Ingredients

Steps

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