We are at the final week of the mega BM. Time sure flies fast. When Valli announced the theme, I started recording every recipe I made with paneer and I had nearly 32 recipes in drafts in place of 26 recipes. But I kept changing the list and here I am finally on the last week. This week’s recipes are all new. I had to remove all the older recipes to drafts and bring in new ones as I decided on the sub theme quite late. For me this is the most interesting sub theme of this whole BM. I will be doing dishes which are not supposed to be done with paneer usually or atleast cannot be done just with paneer. So get ready for an interesting array of dishes this week.
I am going to introduce a new ingredient which will help me in the dishes. Being on a low carb diet I can’t use potatoes or flours which work as the binding agent in recipes. So I was looking for an option for a binder which is paleo friendly. I came to know about isabgol or psyllium husk months before but I was not at all sure about whether it is paleo friendly or not. So I kept postponing ordering it from amazon. But then I saw recipes using it in a paleo recipe group and I was quite happy that I could use it for my cooking. I also don’t use it regularly. I use it once in a week or so, so there is no harm.
I know that paneer cutlet is not a new dish and there are numerous recipes out there, but what makes this unique is there is not potato involved or any flour or any bread crumbs. Paneer when heated starts melting so it needs a binder otherwise, you will end up with a gooey mass ( I learnt it the hard way!). So I added some isabgol to the mix and crossed my fingers and prayed to all dieties as this was my very first attempt with isabgol. When you look at the snap, I am sure you will know that my experiment was a great success. I made 4 cutlets with 200 gm of paneer and I finished it off with some paleo tomato sauce for a filling dinner. My only advice, if using isabgol, don’t eat anything straight out of stove piping hot. Allow it o cool and then relish. As isabgol tends to be gooey when straight out of stove but settles once cools.
Paneer – 200 gm
Isabgol / Psyllium Husk – 2 tbs
Red Chilly Powder – 1/2 tsp
Kasoori Methi – 2 tbs
Ghee – 3-4 tbs
Salt – to taste
In a bowl mix together all ingredients except ghee.
Make a soft dough and knead it well.
Divide them into 4 equal portions and shape each into a cutlet.
Heat ghee in a tawa and shallow fry the cutlets until all the sides are golden brown.
Allow them to cool and then serve with sauce or chutney.
To buy psyllium Husk or isabgol at amazon