Sautéed Paneer Cheese with Green Chutney: The Best Sautéed Paneer Cheese with Green Chutney Recipe from Cook'n

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	Sautéed Paneer Cheese with Green Chutney

Serves: 4

(Paneer Hari Chutni)
Category: Paneer Cheese Scrambles and Side Dishes
Makes 4 to 6 servings
With lip-smacking flavors and just a few easy steps, this is a dish you will enjoy making and eating. It's versatile; serve it as a salad, snack, side dish, or entrée.

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   1 to 1 1/2 teaspoons Chaat Masala or store-bought
   3/4 teaspoon cumin seeds, dry-roasted and coarsely ground (see instructions)
    __Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
   8 ounces (1 recipe) Paneer Cheese or store-bought
   1 cup coarsely chopped fresh cilantro, including soft stems
   2 tablespoons fresh lemon juice
   1 1/2 tablespoons ground coriander
   1 1/2 teaspoons ground cumin
   1 teaspoon salt, or to taste
   2 to 3 tablespoons peanut oil
   1 large tomato, cut into 1/2-inch pieces

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1. Prepare the chaat masala and the cumin. Prepare the paneer cheese and cut it into 1 1/2 x 1/2-inch pieces. In a food processor or blender, process together the cilantro, lemon juice, coriander, cumin, and salt to make a smooth chutney.

2. Place the paneer cheese in a flat dish and carefully mix in the chutney, making sure that all the pieces are well-coated. Cover and marinate in the refrigerator, 1 to 4 hours.

3. Heat the oil in a large nonstick wok or skillet over medium-high heat and cook the paneer pieces (in 2 batches, if necessary), stirring, until just heated through, 1 to 2 minutes per batch. Transfer to a serving platter, cover, and keep warm.

4. Add any remaining marinade to the skillet along with the tomato and cook, stirring, until the tomato if soft, about 1 minute. Transfer to the paneer platter. Garnish with the chaat masala and cumin seeds and serve.

VARIATION: To grill the marinated paneer, drain the pieces, then thread them onto metal or pre-soaked wooden skewers and grill over medium heat until very lightly charred. Serve with or without the tomato.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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