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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roasted Thecha Paneer is a simple yet flavorful dish that combines the smoky, spicy kick of thecha with tender paneer cubes. The paneer is marinated in thecha, roasted until lightly golden and slightly charred, and garnished with fresh coriander leaves. Serve it hot with mint chutney, salad, and lemon wedges for a vibrant and satisfying meal.
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Roast all the ingredients for thecha paste in a pan with butter, ghee, or oil until they turn golden brown.
Blend the roasted ingredients into a smooth paste.
Coat the paneer evenly with the prepared paste, or mix the paste with crumbled paneer and shape it into patties (tikkis).
Roast the coated paneer or paneer tikki on a tawa or pan with butter, ghee, or oil for 5–6 minutes, until it turns slightly reddish-brown and crispy.i
Heat a pan or grill and brush with a little oil or ghee.
Roast the coated paneer on medium heat for 2–3 minutes on each side until lightly golden and slightly charred.
Garnish with coriander leaves.
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If thecha is too spicy, adjust the quantity to suit your taste.
Use ghee for a richer flavor while roasting the paneer.
Ensure the pan or grill is hot before adding the paneer to achieve a good char.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer. Ensure it is firm tofu to hold its shape while roasting.
What is thecha?
Thecha is a spicy condiment made from green chilies, garlic, and other spices, commonly used in Maharashtrian cuisine.
Can I roast the paneer in an oven?
Yes, you can roast the paneer in an oven at 200°C for about 10 minutes, flipping halfway through.
How do I prevent paneer from sticking to the pan?
Brush the pan or grill with oil or ghee and ensure it is hot before adding the paneer.
Can I make thecha in advance?
Yes, thecha can be prepared in advance and stored in an airtight container in the refrigerator for up to a week.
