If you are a fan of delicious and fiery Indian flavours, get ready to meet your new favourite snack: Grilled Thecha Paneer.
Estimated reading time: 5 minutes
- What is Thecha?
- Ingredients You’ll Need
- How To Make Thecha Paneer
- My Tried and True Tips
- Grilled Thecha Paneer Recipe
This dish takes the humble paneer and transforms it into a flavour-packed, spicy, and smoky starter. It’s a perfect appetizer for a barbecue, a quick evening snack, or even a protein-rich side dish for your main meal.
What is Thecha?
Thecha is a rustic, spicy, and coarse Maharashtrian condiment, traditionally made by pounding green chilies, garlic, peanuts, and salt in a mortar and pestle. The “thecha” itself refers to the act of crushing, which is exactly how this paste gets its signature texture and robust flavor. Unlike a smooth chutney, the chunky texture of thecha (very similar to pesto ) is what makes it so special.
Ingredients You’ll Need
- Indian Paneer cut into cubes or use tofu for a vegan version. Or you can use homemade masala paneer for an extra layer of flavour.
- Gram Flour (besan) makes it easy to bind the marinade so that it sticks to the paneer.
- Peanut or Sesame Oil to grill the paneer.
- For the Thecha , you need peanuts (skinned), garlic, green chilli, coriander leaves and stems, cumin, and rock salt.
- Lime Juice brings all the flavours together.
How To Make Thecha Paneer
1)Prepare the Thecha:
- In a pan, dry roast the green chilies, garlic, peanuts, and cumin seeds, for 2 – 3 minutes or until they are fragrant. Let the mixture cool slightly.
- In a mortar and pestle (or a grinder), combine the roasted ingredients with fresh coriander and salt. Pound or pulse until you have a coarse, rustic paste.
- Add a squeeze of lime juice, gram flour, and sesame oil. Mix well.
2)Marinate the paneer:
- Cut block of paneer into square pieces with half inch of thickness.
- Take a tablespoon of thecha and gently press it around the paneer, nsuring each cube is evenly coated.
- For a deeper flavour, you can marinate it in the refrigerator for up to an hour.
3)Grill the paneer:
- Heat a grill pan over medium-high heat. Brush or spray the pan with oil.
- Place the marinated paneer cubes on the grill pan or grates.
- Grill for 2-3 minutes on each side, or until you see beautiful grill marks and the paneer is slightly golden and cooked through. Be gentle when flipping the paneer to keep the pieces intact.
Once the paneer is grilled to perfection, transfer it to a serving plate.
Thecha Paneer is good on its own, but it also pairs beautifully with a cool and refreshing Garlic Yogurt Sauce . You can serve it alongside sliced onions and a squeeze of fresh lemon. For a more substantial meal, wrap it in a warm roti or naan for a spicy paneer roll or serve it in a meal bowl.
My Tried and True Tips
- Paneer Quality: Use firm or extra-firm paneer. Softer varieties may crumble on the grill. If you’re using store-bought paneer, soak it in warm water for 10-15 minutes before cutting to make it soft and tender.
- Preventing Sticking: The key to grilling paneer without it sticking is to ensure your grill pan or grates are properly preheated and lightly oiled. You can also brush a little oil on the paneer cubes themselves before placing them on the grill. A well-seasoned cast-iron pan is also a great option.
- Thecha Texture: The authentic flavor of thecha comes from its coarse texture. Using a mortar and pestle is ideal, otherwise use a food processor with blade attachment to get a coarse texture.
More Paneer Recipes You’ll Love
- Masala Grilled Paneer
- Achari Paneer Tikka
- Corn Paneer Cutlet
Get my 15+ Best Paneer Recipes here
Ingredients
- ▢ 200 gram paneer, cut into cubes
- ▢ ½ Cup peanuts (skinned)
- ▢ 6 garlic cloves
- ▢ 2 green chilli
- ▢ 1 teaspoon cumin
- ▢ handful of fresh coriander leaves
- ▢ 1 tablespoon gram flour (besan)
- ▢ 2 tablespoon sesame oil
- ▢ 1 lime, juiced
Instructions
- In a pan, dry roast the green chilies, garlic, peanuts, and cumin seeds, for 2 – 3 minutes or until they are fragrant. Let the mixture cool slightly.
- In a mortar and pestle (or a grinder), combine the roasted ingredients with fresh coriander and salt. Pound or pulse until you have a coarse, rustic paste. Add a squeeze of lime juice, gram flour, and sesame oil. Mix well.
- Cut block of paneer into square pieces with half inch of thickness. Take a tablespoon of thecha and gently press it around the paneer, nsuring each cube is evenly coated.
- Heat a grill pan over medium-high heat. Brush or spray the pan with oil. Place the marinated paneer cubes on the grill pan or grates.
- Grill for 2-3 minutes on each side, or until you see beautiful grill marks and the paneer is slightly golden and cooked through. Be gentle when flipping the paneer to keep the pieces intact.
- Once the paneer is grilled to perfection, transfer it to a serving plate. Serve warm with dip of your choice.
Recipe Notes:
- Controlling the Heat: Green chilies can vary in spiciness. Start with a smaller number and taste as you go. You can always add more, but you can’t take it away!
- Thecha Recipe is not about carefully measured ingredients. It’s all about how you like it – more garlicky, more spicy or more peanuty.
- For a deeper flavour, you can marinate paneer in the refrigerator for up to an hour.
Nutrition
We follow a strict NO SPAM Policy
Grilled Thecha Paneer Recipe
Equipment
- Mortar and Pestle
- Mixing Bowl
- Grill Pan
Ingredients
- 200 gram paneer, cut into cubes
- ½ Cup peanuts (skinned)
- 6 garlic cloves
- 2 green chilli
- 1 teaspoon cumin
- handful of fresh coriander leaves
- 1 tablespoon gram flour (besan)
- 2 tablespoon sesame oil
- 1 lime, juiced
Instructions
- In a pan, dry roast the green chilies, garlic, peanuts, and cumin seeds, for 2 – 3 minutes or until they are fragrant. Let the mixture cool slightly.
- In a mortar and pestle (or a grinder), combine the roasted ingredients with fresh coriander and salt. Pound or pulse until you have a coarse, rustic paste. Add a squeeze of lime juice, gram flour, and sesame oil. Mix well.
- Cut block of paneer into square pieces with half inch of thickness. Take a tablespoon of thecha and gently press it around the paneer, nsuring each cube is evenly coated.
- Heat a grill pan over medium-high heat. Brush or spray the pan with oil. Place the marinated paneer cubes on the grill pan or grates.
- Grill for 2-3 minutes on each side, or until you see beautiful grill marks and the paneer is slightly golden and cooked through. Be gentle when flipping the paneer to keep the pieces intact.
- Once the paneer is grilled to perfection, transfer it to a serving plate. Serve warm with dip of your choice.
Video
Notes
- Controlling the Heat: Green chilies can vary in spiciness. Start with a smaller number and taste as you go. You can always add more, but you can’t take it away!
- Thecha Recipe is not about carefully measured ingredients. It’s all about how you like it - more garlicky, more spicy or more peanuty.
- For a deeper flavour, you can marinate paneer in the refrigerator for up to an hour.
Nutrition
Whether you are making Sabudana Kheer for a special occasion, vrat, or simply to satisfy a sweet craving, this creamy Indian dessert is sure to win hearts.
Estimated reading time: 5 minutes
- What is Sabudana (Sago)?
- Ingredients You’ll Need
- How To Make Sabudana Kheer
- My Tried and True Tips
- Sabudana Kheer Recipe
Sabudana kheer is more than just a dessert; it’s a bowl of sweet nostalgia and comfort. This Indian pudding, made from tapioca pearls (sabudana), and milk, is not only incredibly delicious but also a staple during Hindu fasts (vrat) like Navratri and Shivratri.
While rice kheer is a classic, the creamy, pearl-like texture of sabudana kheer makes it a unique and delightful treat.
What is Sabudana (Sago)?
Sabudana or sago is a starch that’s extracted from the soft core of tapioca and other tropical palms. Tapioca pearls are often consumed in tropical regions and India for their ability to keep one full and to provide instant energy. When cooked, these small, opaque pearls become soft, translucent, and gelatinous, creating a pudding-like consistency.
Ingredients You’ll Need
- Sabudana (tapioca pearls) from medium to large size. You can use them to make sabudana khichdi or vada .
- Full Fat Milk is the best to make any type of Indian sweets and desserts.
- Cardamom Powder and Saffron for the colour, aroma, and flavour.
- Mixed Nuts (almond, pistachio, cashew) chopped
- Ghee to fry the nuts.
How To Make Sabudana Kheer
1)Prep Sabudana:
- Rinse the sabudana pearls 2 times in water to remove excess starch.
- Soak them in enough water to submerge for at least 4-5 hours, or overnight. This is the most crucial step! Soaking ensures the sabudana pearls cook evenly and become soft without clumping.
- Later, transfer soaked sabudana to a colander. Rinse thoroughly with running water to get rid of all the starch. Let it sit on colander while the milk is simmering and all the water drains out.
2)Simmer Milk:
- Bring the milk to a gentle boil, then reduce the heat to low.
- Add cardamom powder, and half of soaked saffron.
- Simmer the milk over lowest heat setting, stirring regularly to prevent from burning.
- After 15 minutes or so, the milk will start thickening, forming a layer of cream (rabdi), and turning pale yellow.
3) Add Sabudana
- Once milk is reduced almost to half of the original quanity, add rinsed sabudana pearls and stir to evenly combine. Continue to cook the kheer over low heat till sabudana pearls are cooked. This take 10 – 15 minutes.
- Once the kheer has reached a creamy consistency, add the sugar. Stir well until the sugar dissolves completely. Taste and adjust the sweetness as needed.
4) Roast Nuts
- In a small pan, heat a tablespoon of ghee.
- Add the chopped nuts and roast them until they are lightly golden.
- Add the raisins and cook for another 30 seconds until they plump up.
Garnish the sabudana kheer with remaining soaked saffron and toasted nuts. You can serve the kheer warm or chilled. But sabudana kheer becomes creamier and delicious after a hour or so of cooking.
My Tried and True Tips
- Soak, Don’t Skip: Soaking is non-negotiable. It’s the key to soft, separate pearls. Without proper soaking, the sabudana will remain hard or turn into a lumpy mess.
- Get Rid of Starch: After soaking rinse the tapioca pearls with water to get rid of all the starch.
- The Right Milk: Full-fat milk is highly recommended. The higher fat content contributes to the kheer’s creamy, rich texture.
- A Heavy Bottom Pan: Using a heavy-bottomed pan is essential to prevent the kheer from scorching at the bottom.
- Stir, Stir, Stir: Don’t walk away from your sabudana kheer! Stirring continuously, especially after adding the milk, is important to prevent the sabudana from clumping and sticking.
- Patience is Key: Sabudana kheer thickens as it cools. If it seems a little runny on the stove, remember that it will set beautifully once it cools down. If it becomes too thick after cooling, you can add a little warm milk to adjust the consistency.
More Indian Kheer Recipes
- Rice Kheer
- Badam Kheer
- Gujarati Doodh Pak
- Apple Quinoa Kheer
- Bengali Orange Kheer
more Indian kheer recipes for all festive celebrations.
Ingredients
- ▢ 1 litre full-cream milk (full fat milk)
- ▢ ½ Cup sago (sabudana or tapioca pearls) (medium to large)
- ▢ ¼ teaspoon saffron strands (soaked)
- ▢ 1 teaspoon green cardamom powder (elaichi powder)
- ▢ ¼ Cup raw sugar or jaggery powder
- ▢ 1 teaspoon ghee (clarified butter)
- ▢ 1 tablespoon chopped almonds
- ▢ 1 tablespoon chopped pistachio
- ▢ 1 tablespoon chopped cashews
- ▢ 1 tablespoon golden raisins
Instructions
- Rinse the sabudana pearls 2 times in water to remove excess starch. Soak them in enough water to submerge for at least 4-5 hours, or overnight. This is the most crucial step! Soaking ensures the sabudana pearls cook evenly and become soft without clumping.
- Later, transfer soaked sabudana to a colander. Rinse thoroughly with running water to get rid of all the starch. Let it sit on colander while the milk is simmering and all the water drains out.
- Bring the milk to a gentle boil, then reduce the heat to low. Add cardamom powder, and half of soaked saffron.
- Simmer the milk over lowest heat setting, stirring regularly to prevent from burning. After 15 minutes or so, the milk will start thickening, forming a layer of cream (rabdi), and turning pale yellow.
- Once milk is reduced almost to half of the original quanity, add rinsed sabudana pearls and stir to evenly combine. Continue to cook the kheer over low heat till sabudana pearls are cooked. This take 10 – 15 minutes.
- Once the kheer has reached a creamy consistency, add the sugar. Stir well until the sugar dissolves completely. Taste and adjust the sweetness as needed.
- In a small pan, heat a tablespoon of ghee.Add the chopped nuts and roast them until they are lightly golden. Add the raisins and cook for another 30 seconds until they plump up.
- Garnish the sabudana kheer with remaining soaked saffron and toasted nuts. You can serve the kheer warm or chilled.
Recipe Notes:
- Flavour Variations: While cardamom and saffron are classic, you can experiment with other flavours. A drizzle of rose syrup, or a caramel can add a delightful twist. You can try my carrot sabudana kheer also.
- The secret to a perfect sabudana kheer lies in ensuring the pearls are cooked just right—not too mushy, but perfectly tender and chewy.
Nutrition
We follow a strict NO SPAM Policy
