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Paneer Picatta 
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Featured Recipes for Paneer Picatta
By Chef Hari Nayak
Vegetable dishes
Paneer Picatta
SERVES 6
8 ounces paneer cheese
Salt to taste
Freshly ground black pepper to taste
1 tablespoon vegetable oil
1/4 cup sherry or dry white wine
1 small onion, minced
1/4 cup drained capers
1 tablespoon ginger, minced
2 fresh green chilies, minced
Juice of 1 lemon
2 tablespoons butter
¼ cup fresh cilantro chopped
Season the paneer lightly with salt and black pepper.
Heat the oil in a large nonstick skillet or griddle over medium-high heat and quickly sear the paneer cheese pieces until golden, about 30 seconds per side. Transfer to a serving dish, cover and keep warm.
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan.
Add the onions, capers, ginger and green chilies, and cook, stirring for about 2 minutes. Add the lemon juice, butter & cilantro then drizzle everything over the paneer pieces. Serve hot.
Vegetable dishes
Paneer Picatta
SERVES 6
8 ounces paneer cheese
Salt to taste
Freshly ground black pepper to taste
1 tablespoon vegetable oil
1/4 cup sherry or dry white wine
1 small onion, minced
1/4 cup drained capers
1 tablespoon ginger, minced
2 fresh green chilies, minced
Juice of 1 lemon
2 tablespoons butter
¼ cup fresh cilantro chopped
Season the paneer lightly with salt and black pepper.
Heat the oil in a large nonstick skillet or griddle over medium-high heat and quickly sear the paneer cheese pieces until golden, about 30 seconds per side. Transfer to a serving dish, cover and keep warm.
Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan.
Add the onions, capers, ginger and green chilies, and cook, stirring for about 2 minutes. Add the lemon juice, butter & cilantro then drizzle everything over the paneer pieces. Serve hot.
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