I can never say no to appetizers or finger-foods. Not only do I enjoy eating them, but I love preparing them and serving for friends and guests at home. I actually have a lot of such recipes in my Snack foods column and the list just grows 🙂
Today, I share a classic Indian appetizer/starter recipe with paneer/cottage cheese – Tawa Paneer. ‘Tawa’ means a flat-pan, so this recipe is cooked on a flat-base pan, but if you do not have one, you can make it in a large skillet or fry pan too. Add any masala gravy to this recipe and you have your curry that can be served with Indian flat breads/naans.
Preparation time: 30 minutes
Cooking time: 15 mins
Paneer/cottage cheese – 1 cup, cubes (Check my homemade paneer recipe)
Oil – 1 tbsp
Tomato ketchup – to serve
Hung curd/thick yogurt – ¼ cup
Ginger powder/paste – ½ tsp
Red chili powder – 1 tsp
Pepper powder – ½ tsp
Dry mango powder/amchur – 1 tsp
Turmeric powder – 1 tsp
Dry fenugreek leaves/kasoori methi – 1 tsp
Red chili sauce – 1 tsp
Lemon juice – 1 tsp
Salt – to taste
- In a bowl, mix together all the ingredients under ‘marination’ and combine well.
- Add the paneer cubes to this and give a gentle toss so that each piece is well coated with the marinade. Cover and refrigerate for atleast 30 minutes.
- Heat a tawa/flat-base pan and add 1 tsp oil to it.
- Place the marinated paneer on the tawa and fry them till they turn golden brown from all sides. Spread another tsp of oil around the pieces while they fry.
- Remove from heat and serve hot with ketchup or green chutney.
- The same recipe can be served as gravy too by simply adding these fried paneer to the gravy of your choice.
- For hung curd, place the yogurt in a muslin cloth or clean handkerchief, squeeze it hard till the water is drained and then let it rest in the cloth itself for 10 minutes. Then you have the hung curd.