Pure Prasad Kitchen
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Mains 4 servings

Chilli and Basil Paneer

Vegetarian / plant-based where suitable

Base yield: 4 servings | Current target: 4 servings

AllergensMilk | May contain: Sulphites, 4
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly, Contains nourishing fats
Kcal340 kcal per 100g/100ml | 319 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Cheese, Paneer – GB15 250 g 250 g 250 g
41.67 1cm cubes Chilli Paste 45 g 45 g 45 g
3 table spoons Oil, vegetable, average 0 g 0 g 0 g
Salt – GB15 0 g 0 g 0 g
to taste Oil, olive – GB15 42 g 42 g 42 g
3.32 tablespoon Asafoetida 25 g 25 g 25 g
Chilli flakes – N 8 g 8 g 8 g
1.33 tablespoon Basil, fresh – GB15 3 g 3 g 3 g
6 leaves Salt – GB15 0.5 g 0.5 g 0.5 g
1 average pinch of salt Basil, fresh – GB15 1.5 g 1.5 g 1.5 g

Method

  1. Cut the paneer into rectangular slices
  2. Marinate the paneer with Chilli paste and keep aside for ½ hour.
  3. Heat a grill pan with oil and grill the marinated paneer slices.
  4. Serve warm with the topping Topping
  5. Heat the olive oil with asafoetida
  6. Add the chilli flakes and salt to the oil mixture and cook for 1 minute. Add in the basil leaves and cook. Keep mix aside.
  7. Take a few basil leaves chopped and fry them in hot oil separately.
  8. Top grilled paneer slices with oil mixture. Garnish with crispy fried basil and serve immediately.

Chef Notes

Whole items may need practical kitchen rounding after scaling.