Paneer in Lemon Sauce (Indian Cottage Cheese in Lemon Sauce)

Ingredients

• Indian Cottage Cheese (Paneer) 400 g
• Garlic juice 1 tsp
• Ginger juice 1 tsp
• Salt 1 tsp
• Semolina (Soojee) to dust the paneer ¼ cup (approx)
• Oil for pan frying
• For the sauce :
• Water 1 ½ cups (360ml)
• Lemon juice 3 tbsp (45 ml)
• Cornflour 2 tbsp
• Butter ¼ cup (60 g)
• Salt to taste or 2 tsp
• Sugar to taste or 2 tsp
• Parsley chopped 2tbsp

Preparation

• Cut the cheese into 1cm or 1/2” thick large slices and prick with a fork on both sides.

• Mix the garlic and ginger juice and the salt and apply to the cheese slices. Leave to marinate thus for an hour or so turning them 2-3 times.

• Make the sauce: Dissolve the cornflour, salt and sugar in ¼ cup of the water.

• Bring the rest of the water to a boil and add the cornflour mixture, stirring gradually so that it does not scorch. When it comes to a boil, add the butter and simmer about a minute. Mix in the parsley and keep warm.

• Coat the cheese slices with the semolina lightly.

• Heat a frying pan with a thin layer of oil. When the oil is hot fry the cheese slices to brown on both sides, over fairly high heat.

• Transfer the cheese to a serving dish, pour the sauce over them and serve.