Friday, September 23, 2016



Paneer, the cottage cheese so popular in India, lends itself to making some attractive and tasty starters. For example, elsewhere in this blog you will find recipes for Garlicky Chilli Paneer and Chatkedar Paneer.

Today's dish is for a healthy starter for which the recipe is adapted from Hara Tava Paneer by Masterchef Tarlaji Dalal.  Here the paneer pieces are marinated in a Hara Chutney and sandwiched with a filling made of sweet corn and onions and then tawa fried. The lemon juice and the sugar added while making the green Hara Chutney enable it to retain the colour.

The ingredients listed will yield about 20 pieces. We loved this starter and I am sure you will too!

  • Paneer, (Cottage Cheese) 20 pieces cut into 1" x 1 " cubes
  • Sweet Corn Kernels, boiled, 3/4 cup
  • Sugar, a pinch
  • Salt, a pinch
  • Dhania (Coriander Leaves), finely chopped, 2 tsp
  • Milk, 2 tbsp.
  • Onions, finely chopped, 1/4 cup
  • Oil, for cooking
For the Hara Chutney: makes 7 tbsp. approx.
  • Dhania, (Coriander Leaves), chopped, 1 cup
  • Coconut Gratings, 3 tbsp.
  • Sugar, 3/4 tsp
  • Lemon Juice, 1 tsp
  • Green Chillies, chopped, 2
  • Dahi, (Low Fat Curds), 2 tbsp.
  • Salt, to taste

To make the Hara Chutney: (yields approx. 7 tbsp.)
In a mixer jar blend together all the ingredients listed above, except dahi, to a smooth paste without adding any water
Transfer to a bowl, then add the dahi, mix well again and keep aside

Cut the paneer pieces into half to get 40 pieces
In a bowl, marinate the paneer pieces with 5 tbsp of the Hara Chutney. Mix gently and set aside for 30 minutes
In a mixer jar, blend together the boiled sweet corn, sugar, salt and the remaining two tbsp. of the Hara Chutney to a coarse paste
Transfer this paste to a bowl, add the chopped coriander and milk and mix well. Keep aside
Heat 1 and 1/2 tsp of oil in a thick-bottomed kadhai, when it gets hot add the chopped onions and saute on high flame till the onions become translucent
To this add the corn mixture and saute on medium flame for another 2-3 minutes
Switch off the gas and allow it to cool. This form forms the filling for the paneer.
Divide the filling into 20 equal portions and keep aside
Place each of the paneer pieces on a dry flat surface
Spread a portion of the filling evenly over it
Sandwich it using another piece of paneer and press gently
Repeat with the remaining ingredients to make 19 more stuffed paneer pieces
Heat the oil in a non-stick tawa, place about 8-10 of the stuffed paneer pieces and cook them by drizzling oil around them till they are golden brown in colour from both the sides
Serve hot

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