Paneer Mushroom Burger
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
60
Spice
38
Sweetness
57
Sourness
37
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
1 cup
Chickpea Flour1 tbsp
Ground Coriander1 tbsp
Ground Cumin1 tsp
Ground Cloves1
Salt1 cup
Plain Yogurt1 cup
Vegetable Oil1 tbsp
Olive Oil1 tsp
Fennel Seed1 cup
White VinegarDirections:
1
Yield: 1 pound
2
Put the chickpea flour, ground coriander, ground cumin, fenugreek, cloves, a pinch each of salt and pepper, yogurt and 2 tablespoons water into a bowl and mix until well combined
3
Heat the vegetable oil in a large pan over medium heat
4
Carefully dip the Homemade Paneer pieces into the batter and gently add to the pan
5
Cook until golden brown, 1 to 2 minutes per side
6
Keep warm
7
Place a clean skillet over medium-high heat and add the olive oil
8
When it is hot, add the mushrooms and fennel seeds and sear them until they are golden brown, 3 to 5 minutes
9
Season with some salt
10
Serve the paneer burgers on the buns and top with the seared mushrooms and slices of avocado and tomato
11
Pour the milk into a medium pot
12
Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar
13
Stir as the milk starts to curdle
14
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
15
Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese
16
Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid