This dish features tender cubes of paneer covered in a spicy and aromatic blend known as thecha—a Maharashtrian chutney made primarily from green chilies, garlic, and coriander. Thecha helps boost metabolism, enhances digestion and immunity through its fiber content and antioxidant properties, aids weight loss, and also promotes heart health. Thetcha contributes to a unique heat that beautifully balances with the creamy texture of the paneer.
Paneer is a high-protein food rich in calcium and phosphorus. It helps in building strong bones and teeth. Regular use of Paneer helps to make the body strong and is good for growing children. The simplicity of ingredients belies the intensity of flavors in this dish. The garlic and green chilies are pounded into a rustic, fiery paste, sizzling in oil until their robust aroma fills the kitchen. As the paneer soaks up this vibrant thecha, it transforms into a dish that’s not just about spice but about a well-balanced, deeply satisfying experience. Perfect as an appetizer, evening snack, or side dish, they pair beautifully with mint chutney, yogurt dip, or even as a filling in wraps and burgers.
INGREDIENTS
PANEER THETCHA
- 6 to 7 Green Chilies
- 10 to 15 Cloves of Garlic
- Coarse Salt (to taste)
- ¼ cup Peanuts
- Lots of Coriander & Coriander Stems
- Juice of ½ Lime
- 200 g Paneer (crumbled)
- Little Oil (for cooking the tikkis)
MINT YOGHURT DIP
- 1 Cup Full Fat Yogurt
- ¼ Cup Coriander Leaves
- ¼ Cup Mint Leaves
- 1 Green Chilli
- Juice of ½ Lemon
- ¼ teaspoon Ground cumin
- ¼ teaspoon Garam masala
- Salt to taste
- 2 tablespoons of water
DIRECTIONS
PREPARING PANEER THETCHA
- Grind together green chilies, garlic, salt, peanuts, coriander, and coriander stems to make thecha.
- Add lime juice and mix well.
- Add crumbled paneer to the thecha and mix using your hands or a masher.
- Shape into tikkis.
- Heat a little oil in a pan and cook the tikkis on a medium flame for 2-3 minutes on each side until golden brown.
- Serve hot with mint chutney or yogurt dip.
MINT YOGHURT DIP
- Place coriander leaves, mint leaves, and green chili in a small blender jar. Process smooth. Add 1 -2 Tablespoons of water to bring it together.
- In a small mixing bowl, spoon in the yogurt.
- Now add the green herbs mixture, salt, cumin powder, garam masala, and lemon juice to the yogurt.
- Whisk them together, until well combined. Cover the bowl and chill until you are ready to serve.
MACROS FOR PANEER THECHA(100gm)
PROTEINS – 11.1 gm
FATS – 16.8 gm
CARBS – 6.4 gm
FIBER – 1.0 gm
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