Paneer Mushroom Burger

Directions for: Paneer Mushroom Burger

Ingredients

Burger

1 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 Paneer

1 L whole milk

cup white vinegar

Directions

Burger

1. 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 Paneer

1. 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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