by Pallavi Purani

Herb Crusted Paneer [Without bread crumbs]

All these food shows on TV show some version of crusts being used on different ingredients. What has been stopping people to use different things to make the crust – other than Bread crumbs.

To be fair this was not the first thought that came to me :P. I was out of bread crumbs and was too lazy to make fresh one. So I googled “Crust without breadcrumbs”; all the results were telling me was “How to make breadcrumbs”. So I thought lets atleast read a recipe and then decide how to tweak it.

First thought for the base came to me was salted peanuts. Second thought was blanched almonds. Third was rolled oats – coarsely chopped. And I promise the final one was Wheat/oat bran. So I used the bran for this recipe because there was a box that was just lying around :P. I have been using this bran in chapatis and parathas but since husband didnt really like it, I use it only for mine.

Let us get to making this gorgeous paneer. 🙂

Print Recipe
Herb Crusted Paneer [Without bread crumbs]
All these food shows on TV show some version of crusts being used on different ingredients. What has been stopping people to use different things to make the crust - other than Bread crumbs.
Servings
Ingredients
  • 75 gms paneer [ chunks / slices of the size that you like . 2
  • 4 tbsps oat bran .
  • 3 tbsps corriander Basil mint chopped fresh herbs [ I used , and .
  • 1/2 tsp Salt .
  • 1/4 tsp chilly red flakes .
  • 1/4 tsp lemon juice .
  • 1/4 cup milk .
  • . Oil
  • . Shallow non stick pan
  • . Spatula
  • Two small . plates / shallow bowls
Servings
Ingredients
  • 75 gms paneer [ chunks / slices of the size that you like . 2
  • 4 tbsps oat bran .
  • 3 tbsps corriander Basil mint chopped fresh herbs [ I used , and .
  • 1/2 tsp Salt .
  • 1/4 tsp chilly red flakes .
  • 1/4 tsp lemon juice .
  • 1/4 cup milk .
  • . Oil
  • . Shallow non stick pan
  • . Spatula
  • Two small . plates / shallow bowls
Instructions
  1. Mix the bran, herbs, lemon juice, flakes and salt in one plate.
  2. Pour the milk in another plate.
  3. Cut the paneer in the slab of the size that you like.
  4. Dip the paneer in milk, on both side.
  5. Move it to the bran herb mix.
  6. Cover it generously and press some mix on it lightly ,as well.
  7. Heat the pan on a medium low heat until it is nice and hot.
  8. Add few drops of oil. Once it is hot enough, lower the paneer in the pan and let it stand there for a few min. Do not move it to check.
  9. Once you can see brown edges, add a few drops of oil on the uncooked side and flip it gently.
  10. Press it gently to make sure the crust cooks well on the other side as well.
  11. Transfer on serving dish and serve with a lemon.
  12. I ate it with a methi roti and added a tsp of cheese spread on it, turning the paneer and roti into a burrito-ish.
Recipe Notes

Notes-

Next time I will like to add a few nuts to the bran as well.

In case you do not have fresh herbs, go ahead and use the dried ones- but fresh ones are more preferred. 🙂

Adding more oil is not necessary, trust me. Your pan needs to be good, though.

Adding a few drops of milk on the crust [while adding the crust on top of the paneer] will make sure it sticks well.



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