Thecha Paneer

Nutrition values are AI-estimated based on ingredients.

• 200g high protein paneer
• 10 garlic cloves
• 3 tbsp peanuts
• 5-6 green chillies
• Salt
• 1/4 cup coriander
• 2 tsp lemon juice
• Spray of olive oil

1. 1Unwrap the block of paneer and place it on a wooden cutting board.
2. 2Slice the paneer into two halves lengthwise, then cut each half into four smaller, roughly rectangular cubes, totaling eight pieces.
3. 3Place green chilies, peanuts, garlic cloves, and a pinch of coarse salt in a ceramic bowl.
4. 4Transfer these ingredients to a non-stick pan and dry-roast over medium heat using a wooden spatula until lightly browned and fragrant.
5. 5Transfer the dry-roasted ingredients into a square, black stone mortar.
6. 6Add fresh coriander leaves (including stems) to the mortar.
7. 7Use a stone pestle to vigorously pound and crush the ingredients into a coarse, green paste.
8. 8Squeeze fresh lemon juice directly into the mortar and give the paste a final stir with a spoon.
9. 9Take each paneer cube individually and press it firmly into the thecha paste, ensuring it is thoroughly coated on all sides.
10. 10Arrange the coated paneer cubes on the cutting board.
11. 11Lightly grease a non-stick pan with a spray of olive oil.
12. 12Carefully place the coated paneer cubes into the hot pan using tongs.
13. 13Pan-fry the paneer until golden brown and slightly crisp on all sides.
14. 14Remove the cooked thecha paneer cubes from the pan with tongs and arrange them on a small, round black plate.

These instructions are our analysis of the original video. Watch on YouTube →