Paneer Masala – Fried Pickled Cheese Cubes

There are many ways to prepare paneer. In this recipe, the fried cheese cubes are soaked in a spicy clear soup for 20 minutes to 2 days until they take on the aroma of the spices and become soft and juicy. You can use them to enrich vegetable dishes or possibly bring them to the table as a snack or possibly a side course.

Extract the paneer as described on page 90, keeping 600 ml of whey. Pour the curdled milk through a cheesecloth and hold the collected paneer under cold running water for a few seconds. Now press the cheese in a crockery hanger on a maizena (corn starch) of about 2, 5 cm level and weigh it down evenly with a weight. So that you keep a flat piece of firm cheese. The sink is the best place for this operation, because then the liquid can drain off easily. Leave to stand for 30 minutes. Unwrap the cheese, cut into 2, 5 cm cubes or possibly 5 cm rectangles or possibly lozenges and finish baking in floating ghee. It should take 4-5 min until the cheese pieces are light brown. Remove and drain. For the masala, start by heating a tbsp. of ghee in a small saucepan and toasting the cumin seeds, cinnamon sticks and cloves.

After about 30 seconds, add the ground spices and continue stirring for a few seconds. Then pour the moke and salt into the masala. Bring to a boil briefly and remove the saucepan from the flame.

Add the fritie

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