Fried Spicy Cheese

To roast paneer pieces, a heavy braat pan is very suitable. Use a spatula to turn them over so that the crust that forms is not damaged. Paneer can also be used to make pakoras. To do this, dip the paneer pieces in a seasoned chickpea batter and fry them in oil, as described in the next recipe.

Cook the paneer and weigh it down with a weight for 10 min, so that the cheese is firm but still quite wet. Cut the pressed cheese into pieces about 10 cm long, 5 cm wide and 1- 2, 5 cm thick. Mix the turmeric as well as the salt in a small baking bowl and lightly roll the wet paneer slices, one at a time, in the mixture so that both sides are thinly and evenly coated. If the spice mixture is too thick, it will not be enough to cover all the pieces. Heat 1 Tbsp. ghee and pour in as many pieces as will fit comfortably on the skillet. Roast the slices over moderate heat for 4-5 min on each side until light brown and coated with a thin crust. Garnish with chopped cilantro leaves and 1 slice of lemon or lime.

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