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Thecha Paneer
Soft paneer cubes coated in green chili garlic thecha and seared until golden. A quick, fiery Maharashtrian appetizer ready in 20 minutes.
Servings: 4
Calories: 207kcal
Equipment
Ingredients
- ¼ to ½ cup thecha
- 6 oz paneer cut into 1-inch squares about ½-inch thick
- ½ teaspoon kosher salt
- 2 cups hot water for soaking store-bought paneer
- 2 teaspoons fresh lemon juice
- 1 tablespoon oil
- 1 tablespoon cilantro finely chopped for garnish
Instructions
- Pulse the thecha in a food processor until it is finer and more even in texture. Transfer to a bowl and stir in the lemon juice.
- If using store-bought paneer, sprinkle with salt and soak the cut pieces in hot water for 10 minutes to soften. Drain and pat dry.
- Put a little thecha on top of each piece and press it on lightly with your fingertips so it sticks. Do the same on the other sides until the whole piece has a thin coating. The narrow edges won't hold as much, and that's fine.
- Heat the oil in a nonstick pan over medium heat. Arrange the paneer in a single layer.
- Cook for 2 to 3 minutes per side, until both sides are lightly golden brown.
Notes
Refrigerate leftovers in an airtight container for up to 2 days and reheat in a nonstick pan.
Nutrition
Calories: 207kcal | Carbohydrates: 3g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 341mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 0.2mg
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