Recipe courtesy of Bal Arneson
Episode: Craving Menu
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Paneer Mushroom Burger
Total:
4 hr 25 min
Prep:
15 min
Inactive:
4 hr
Cook:
10 min
Yield:
2 servings
Level:
Easy
Total:
4 hr 25 min
Prep:
15 min
Inactive:
4 hr
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 cup chickpea flour
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon fenugreek leaves, crushed
  • 1/2 teaspoon ground cloves
  • Salt and pepper
  • 1/4 cup plain yogurt
  • 1/4 cup vegetable oil
  • 8 ounces Homemade Paneer, cut into 2 pieces, recipe follows
  • 1 tablespoon olive oil
  • 1 cup sliced shiitake mushrooms
  • 1 teaspoon fennel seeds
  • 2 whole wheat buns
  • Slices of avocados
  • Slices of tomatoes
Homemade Paneer:
  • 1 liter whole milk
  • 1/4 cup white vinegar

Directions

Put the chickpea flour, ground coriander, ground cumin, fenugreek, cloves, a pinch each of salt and pepper, yogurt and 2 tablespoons water into a bowl and mix until well combined. Heat the vegetable oil in a large pan over medium heat. Carefully dip the Homemade Paneer pieces into the batter and gently add to the pan. Cook until golden brown, 1 to 2 minutes per side. Keep warm. Place a clean skillet over medium-high heat and add the olive oil. When it is hot, add the mushrooms and fennel seeds and sear them until they are golden brown, 3 to 5 minutes. Season with some salt. Serve the paneer burgers on the buns and top with the seared mushrooms and slices of avocado and tomato.

Homemade Paneer:

Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle. Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid. 

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