MALAIKA ARORA'S VIRAL PANEER THECHA

 MALAIKA ARORA'S VIRAL PANEER THECHA 

 Being so fond of paneer ( Indian cottage cheese) in my home, I frequently make dishes using this ingredient.  Not surprisingly, you will find in my blog,  many (46 actually) recipes for dishes made with paneer such as:-

• Shahi Paneer
• Paneer Khurchan
• Paneer Paratha
• Paneer Korma

Recently I happened to see an episode of Curly Tales featuring Malaika Arora, the celebrity actress, model, and former VJ. Here she talks about her Paneer Thecha with Kamiya Jani. As you may know, this recipe took the internet by storm. In his Celebrity Recipe Edition YouTube video  Chef Nehal Karkera shows us how to make this dish. I have adapted today's recipe from this, changing some of the measurements to suit our taste. 

I must say it was delicious. No wonder her original recipe became viral! 

Confession: Although Malaika says the thecha should be made using the traditional mortar and pestle for pounding the ingredients, I have used my faithful Panasonic mixer- grinder. I find using this on PULSE MODE gives you a coarse paste which still retains its chunky texture. 

To add more excitement to our meal, I paired the Paneer Thecha - which is usually served as a starter- with Fiery Jalapeno and Sichuan Peppercorn, distinct signature sauces from the famous restaurant chain: Foo Asian Tapas.

The combination was truly awesome! 

Ingredients: -

• Paneer, (Indian Cottage Cheese) , 200 gms
• Green Chillies, 5
• Garlic Cloves, 10
• Peanuts, (deskinned), 1/4 cup
• Juice, from 1/2 a lemon
• Fresh Coriander, Leaves, a bunch with stems 
• Salt, to taste
• Oil, 2-3 tsp for pan frying 

Method:-

Cut the paneer into even sized cubes and keep aside

In a pan, dry roast the green chillies, garlic cloves, and peanuts on medium heat for a few minutes till they become aromatic

Transfer to a mixer jar

Add coriander leaves with their stems, salt to taste and lime juice

Grind on PULSE mode 

Add very little water

Grind till you get a coarse paste with a chunky texture - this is your thecha.

Coat each of the paneer cubes with the thecha. Coat them as evenly as you can. Allow them to marinate for about 15 minutes.

Heat 2 to 3 tsp of oil in a pan, spread the oil evenly

Add the coated paneer cubes and pan fry on medium heat till they become golden on the outside

Flip and pan fry the other side. Remove to a serving plate.

Serve this with a dip or chutney of your choice. 

To add more excitement to our meal, I paired the Paneer Thecha - which is usually served as a starter- with Fiery Jalapeno and Sichuan Peppercorn, distinct signature sauces from the famous restaurant chain: Foo Asian Tapas.