- Preparation Time15 mins
- Cooking Time30 mins
For the batter
For the paneer
1) Mix the chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add the yoghurt and water band mix until a thick batter is formed. Add a little water if it seems too thick.
2) Heat the oil in a large non-stick frying pan over a medium-high heat. Dip the paneer pieces into the batter and then carefully add to the hot oil, using tongs. Fry on each side for about 2 to 3 mins until golden brown. Serve with chutney.
For the paneer:
1) Bring the milk to a boil in a large pan. Add the vinegar and stir until the mixture separates into solids and liquid.
2) Drain the mixture through cheesecloth set in a large mesh sieve (strainer). Wrap the ends of the cheesecloth around the curd and put a heavy weight on top such as a biscuit jar or rice container. Let the water drain completely for at least 20 mins or even better for 1 hour, or overnight for a firmer paneer.
3) Remove the cheesecloth and use immediately, or refrigerate in a covered container for up to 5 days. Cut the paneer up into suitable pieces before dipping into the batter and frying.