10-Min Recipe: Mayur's Thecha Paneer

Thecha is a traditional, zesty -- or zhanzhanit, as Maharashtrians call it -- condiment made by pounding green chillies with garlic, salt, coriander/peanuts.
Mayur Sanap combines soft paneer cubes with the fiery chutney to create a delight that will woo your tastebuds.

Ingredients

• 400 gm paneer, low-fat or regular
• 2 dark green chillies
• 3-4 light green chillies

Ingredients, continued

• 4 garlic pods
• ½ of a bunch fresh green dhania or coriander leaves or cilantro, with the stems
• 2 tsp jeera or cumin seeds

Ingredients, continued

• 2 tbsp yoghurt or curd
• Salt to taste, about 1½ tsp
• Oil or ghee, to shallow fry paneer and the chillies

Method

• Heat a frying pan over medium heat and add a little oil and crackle the jeera.
  Now sauté both types of green chillies, garlic until slightly charred.
  Grind to a coarse paste with a pinch of salt and coriander (keep a little aside for garnish) in a mortar and pestle or a mixer and keep this thecha aside.

Method, continued

• In a bowl, combine the thecha with the yoghurt and toss the paneer cubes in the marinade, so each piece is well coated.
  Heat a little oil in a frying pan and roast the paneer over medium heat.

Method, continued

• Roast till slightly golden.
  Take off the heat and garnish with a little fresh coriander; Serves 3-4.

Tips
You can serve Thecha Paneer as an appetiser with some roasted veggies, or as a side dish with dal-chawal, khichdi or a bowl of soup.
It can also be the filling for paratha or sandwich or kathi roll for a spicy and aromatic kick.
Adjust the spice level as per your taste -- use less chillies and add more coriander/peanuts (optional). This thecha can be used as the marinade for prawns and fish.