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Rustic Paneer Snack Plate

This dish is a vibrant, imperfectly arranged platter featuring crispy sautéed paneer cubes paired with fresh herbs, tangy pickles, and crunchy nuts. It combines simple assembly with quick pan-frying, creating a textured, colorful presentation that celebrates rustic, home-cooked charm. The final plate is a melange of golden, tender paneer, bright herbs, and lively accompaniments, inviting spontaneous bites and joyful imperfections.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g paneer fresh, squeaky, firm yet tender
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder or smoked paprika
  • 2 tablespoons olive oil or ghee for cooking and drizzling
  • 1/4 cup fresh cilantro finely chopped
  • 1/4 cup fresh mint finely chopped
  • 2 tablespoons pickles Indian mango or lemon pickles, chopped
  • 1/4 cup toasted nuts cashews or almonds, roughly chopped
  • 1 teaspoon chaat masala optional for extra tang and saltiness

Equipment

  • Non-stick skillet
  • Spatula
  • Small bowl
  • Serving platter

Method
 

  1. Cut the paneer into 1-inch cubes and pat them dry to remove excess moisture, helping them sear better.
  2. Heat a non-stick skillet over medium heat and add a tablespoon of oil or ghee until shimmering and fragrant.
  3. Add the paneer cubes to the hot skillet in a single layer. Sear for 3-4 minutes on each side, until golden and crispy on the edges, with a gentle sizzling sound.
  4. Carefully flip the paneer cubes with a spatula to brown all sides evenly, ensuring they become crispy and aromatic.
  5. While the paneer cooks, chop the fresh cilantro and mint finely, and set aside in a small bowl. Also, chop the pickles into small, tangy pieces.
  6. Once the paneer is golden and crispy, transfer it onto a paper towel-lined plate to drain excess oil.
  7. Arrange the cooked paneer on your serving platter in a rustic, imperfect pile. Scatter the chopped herbs and pickles over the top, along with toasted nuts.
  8. Sprinkle a teaspoon of chaat masala over the top for a tangy, salty punch. Finish by drizzling a little warm ghee or olive oil for aroma and shine.
  9. Allow the platter to sit for a minute so flavors meld and the herbs stay vibrant. Serve immediately with a side of extra pickles or fresh bread if desired.

Notes

Feel free to swap herbs or nuts, or add a squeeze of lemon for extra brightness. The dish is best enjoyed fresh but can be stored in the fridge for up to a day; reheat the paneer gently to restore crispness.