In an attempt to use up a chunk of paneer left over from our Doof-inspired Indian night, Cindy decided to make marinated panir steaks from Kurma's 'Vegetarian World Food'. This had been our plan on Tuesday night, but this time we remembered to buy some fresh salad to accompany things. The marinade was delicious - sweet and a bit spicy, but we could probably have used tofu rather than paneer to improve the nutritional value without a big sacrifice in taste. Still, it was a speedy meal, and gave us another flavour to add to our salad rotation.
Panir steaks with maple syrup marinade
2 blocks panir chopped into triangles
2 tablespoons olive oil
1/2 teaspoon asafetida powder
3 tablespoons maple syrup
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste (preferably from a bottle without mold on the top layer, but you do what you can)
1 tablespoon soy sauce
1 tablepoon dijon mustard
2 tablespoons lemon juice
Whisk all the marinade ingredients together in a bowl. Heat the oil in a frypan and sprinkle in the asafetida powder. After frying the asafetida briefly, add in the panir triangles. Fry the panir in the oil and asafetida for a while until they start to get crispy and brown on the outside.
Add in the marinade and keep cooking the panirs, turning fairly often, until the liquid thickens and reduces a little. Once they're done, serve them with a fresh salad (Kurma suggests a sweet potato mash as well, which would be pretty fantastic) and use any leftover marinade as dressing.