Baked Paneer Panir Patties Recipes
BAKED PANEER (PANIR ) PATTIES
Make and share this Baked Paneer (Panir ) Patties recipe from Food.com.
Provided by JacquelineS
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut paneer into 1/4 inch thick squares.
- Mix all the other ingredients to form a paste (a thick creamy sauce).
- spread some of the paste on the bottom of a 9x13 baking pan, then arrange the panner squares on top of it. Spread the remaining paste on the tops of the paneer, coating thoroughly.
- Cover with foil, and marinate overnight (5-6 hours) in the refrigerator.
- Heat over to 400 degrees.
- Bake with foil on 20 minutes. Remove foil, continue baking until the tops are browned and the sauce has become like clarified butter. Serve with lemon or lime wedges.
Nutrition Facts : Calories 150.6, Fat 15.8, SaturatedFat 8.2, Cholesterol 44.2, Sodium 16.3, Carbohydrate 2.2, Fiber 0.3, Sugar 0.2, Protein 1
HERBY PANEER BAKED RICE
Throw together basmati rice, paneer, mangetout and peas to make this quick and easy veggie dinner for two. It's a great choice for busy weeknights
Provided by Liberty Mendez
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the rice and rapeseed oil into a medium casserole dish (around 25 x 20cm), season and mix to coat the rice in the oil. Add the stock, most of the parsley, most of the lemon zest and all the juice, stir together and season.
- Dot the paneer cubes all over the top of the rice and bake for 20 mins until the rice is very nearly cooked and the paneer is beginning to turn golden on top. Mix through the mangetout and peas, then put back in the oven for 5-7 mins until the veg is cooked but still bright in colour. Sprinkle over the reserved parsley and lemon zest.
Nutrition Facts : Calories 492 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 0.5 milligram of sodium
EASY PALAK PANEER
A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.
Provided by Melanie Lacaille
Categories World Cuisine Recipes Asian Indian
Time 59m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
- Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
- Transfer spinach mixture to a blender and blend until smooth.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 16.3 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 5.7 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 772.6 mg, Sugar 4.6 g
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- Transfer the paneer cubes to a large bowl or plate, and add salt and oil, gently mix well to coat the paneer cubes.
- Add the garlic powder, lemon juice and also onion powder and black pepper powder (if using) also to the paneer cubes, gently mix the cubes to combine all ingredients so the paneer cubes will be coated nicely with the spices. Make sure you mix gently to avoid the paneer cubes crumbling.
- Let it sit for about 15 minutes for marination (this step is optional, you may also directly bake this if you want to do it quickly. However, marinating the paneer will help the paneer slices to absorb the flavors more).
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