Directions for: Paneer Mushroom Burger
Ingredients
Burger1 cup chick pea flour
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp fenugreek leaves, crushed
tsp ground cloves
1 pinch salt
1 pinch pepper
cup plain yogurt
2 Tbsp water
cup vegetable oil
lb(s) Homemade Paneer, cut into 2 pieces (see recipe)
1 Tbsp olive oil
1 cup sliced shiitake mushrooms
1 tsp fennel seeds
1 pinch salt
1 pinch pepper
2 whole wheat buns
avocado slices
tomato slices
Homemade Paneer1 L whole milk
cup white vinegar
Directions
Burger1. Put the chick pea flour, spices, salt and pepper, yogurt and water into a bowl and mix until well combined.
2. Heat the vegetable oil in a large pan over medium. Carefully dip the paneer pieces into the batter and gently add to the pan. Cook until golden brown, 1-2 minutes per side. Keep warm.
3. 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, about 3-5 minutes. Season with some salt.
4. Serve Paneer Burgers on a bun and top with the seared mushrooms and slices of avocado and tomato.
Homemade Paneer1. Pour milk into a medium sized 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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