Lemon Pepper Paneer Chickpea Yellow Sauce
Serves 1
Directions
- 1Make slits on the paneer.
- 2Add besan, turmeric powder, pepper powder, salt, lemon zest, and lemon juice to the paneer.
- 3Coat the paneer well with the mixture and let it marinate.
- 4Drizzle oil in a pan.
- 5Cook the paneer on all sides until golden.
- 6Blend together cooked chickpeas with curd, besan, ginger, garlic, green chili, cumin, turmeric powder, and water.
- 7Pour the blended mixture into a pan and cook it on simmer, stirring until it thickens to a smooth sauce.
- 8Serve the cooked paneer over garlic coriander rice.
- 9Garnish with a slice of lime and fresh coriander.
- 10Pour the chickpea yellow sauce around the paneer and rice.
Ingredients
- 4 big triangles Paneer
- 3 tbsp Curd
- 0.5 lemon Juice of lemon
- 1 tbsp Lemon zest
- 2 tbsp Besan
- 0.25 tsp Turmeric Powder
- 0.5 tsp Pepper Powder
- Salt
- 1 cup Cooked Chickpeas
- 0.5 cup Curd
- 2 tbsp Besan
- 1 inch piece Ginger
- 5 big pods Garlic
- 1 Green Chilli
- 0.5 tsp Cumin
- 0.25 tsp Turmeric Powder
- 1 cup Water
- Oil
Equipment
KnifePlateGraterPanSpatulaBlenderBowlTongs
Tips
- You can serve the Lemon Pepper Paneer as a starter.
- Serve the paneer and sauce as is, or with quinoa/herb rice.
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