Kitchen notes · a little help before you start
Thecha Paneer
Thecha Paneer is made with thecha, paneer, and hot water.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Lunch
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
thecha
In the method: Pulse the thecha in a food processor until it is finer and more even in texture.
paneer (cut into 1-inch squares about ½-inch thick)
In the method: If using store-bought paneer, sprinkle with salt and soak the cut pieces in hot water for 10 minutes to soften.
kosher salt
In the method: If using store-bought paneer, sprinkle with salt and soak the cut pieces in hot water for 10 minutes to soften.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: ¼ to ½ cup thecha; upper source range endpoint used for shopping.Ingredient note
Source: 6 oz paneer (cut into 1-inch squares about ½-inch thick)Ingredient note
Source: ½ teaspoon kosher saltIngredient note
Source: 2 cups hot water (for soaking store-bought paneer)Ingredient note
Source: 2 teaspoons fresh lemon juiceIngredient note
Source: 1 tablespoon oilIngredient note
Source: 1 tablespoon cilantro (finely chopped for garnish)
How to make it
0 of 5 steps completeMake room for Thecha Paneer
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Cook for 2 to 3 minutes per side, until both sides are lightly golden brown.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the food processor. Start with this step: Pulse the thecha in a food processor until it is finer and more even in texture.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
Cook for 2 to 3 minutes per side, until both sides are lightly golden brown.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Additional recipe notes
Refrigerate leftovers in an airtight container for up to 2 days and reheat in a nonstick pan.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.