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Indian recipes and culinary adventures

Paneer Shawarma: Ghar Ka Swad, Street Food Ka Mazaa!

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Chef Curry Do’pyaza

Paneer Shawarma: Ghar Ka Swad, Street Food Ka Mazaa!

Namaste Doston! And a warm Kem cho to all my Gujarati friends!

Chef Curry Do’pyaza here, ready to spice up your lives with another delicious recipe! Today, we’re taking a trip to the streets, but with a desi twist. We’re making Paneer Shawarma!

This isn’t your average shawarma. We’re ditching the meat and embracing the creamy goodness of paneer, marinated in fragrant Indian spices and wrapped in soft, warm roti. It’s a fusion of flavors that will make your taste buds sing!

When do we feast on this delightful dish?

Paneer Shawarma is perfect for any occasion! Think of it as a fantastic treat during festive times like Diwali, Holi, or even a casual get-together with friends. It’s also a great option for those long summer evenings when you crave something flavorful but don’t want to spend hours in the kitchen. In my family, we love whipping these up during monsoon season with a hot cup of chai (tea).

A Little History Lesson

While shawarma traditionally comes from the Middle East, its popularity has exploded worldwide. In India, we love to adapt and add our own unique touch to global dishes. Paneer, a beloved ingredient in Indian cuisine, was the perfect substitute for meat. The result? A delicious, vegetarian-friendly shawarma that’s packed with flavor and spice.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 30 minutes for marinating)
Cooking Time: 20 minutes

Ingredients:

  • 200g Paneer (Indian Cheese), cut into cubes
  • 2 tbsp Dahi (Yogurt), plain
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Dhaniya Powder (Coriander Powder)
  • 1/2 tsp Garam Masala (All Spice Powder)
  • 1 tbsp Nimbu Ka Ras (Lemon Juice)
  • 2 tbsp Tel (Cooking Oil)
  • 4-6 Roti (Indian Flatbread)
  • Hara Dhaniya (Fresh Cilantro), chopped, for garnish
  • Pyaaz (Onion), thinly sliced, for garnish
  • Your favorite chutney (mint, tamarind, or mango)

Step-by-Step Instructions:

  1. Marinate the Paneer: In a medium bowl, combine the dahi, adrak-lahsun paste, lal mirch powder, haldi powder, dhaniya powder, garam masala, and nimbu ka ras. Mix well. Add the paneer cubes and gently coat them in the marinade. Cover the bowl and refrigerate for at least 30 minutes. The longer you marinate, the more flavorful the paneer will be!
  2. Cook the Paneer: Heat the tel in a pan or skillet over medium heat. Add the marinated paneer and cook for 8-10 minutes, turning occasionally, until the paneer is golden brown and slightly crispy on the edges. Be careful not to overcrowd the pan. You might need to cook the paneer in batches.
  3. Warm the Roti: While the paneer is cooking, warm the roti on a tawa (griddle) or in a microwave. They should be soft and pliable.
  4. Assemble the Shawarma: Place a warm roti on a plate. Spread your favorite chutney on the roti. Add a generous portion of the cooked paneer. Top with sliced pyaaz and chopped hara dhaniya.
  5. Wrap and Enjoy: Carefully fold the sides of the roti inwards, then roll it up tightly to create a shawarma wrap. Serve immediately and enjoy the explosion of flavors!

Chef Curry’s Tips for the Best Paneer Shawarma:

  • Use fresh, high-quality paneer for the best taste and texture.
  • Don’t skip the marinating step! It’s crucial for infusing the paneer with flavor.
  • Adjust the amount of lal mirch powder to your spice preference.
  • If you don’t have roti, you can use naan or pita bread instead.
  • Get creative with your toppings! Add shredded cabbage, carrots, or even some crunchy sev for extra texture.

Cooking Options for Every Kitchen:

  • Gas Stove: Follow the instructions above using a regular pan or skillet.
  • Induction Stove: The same instructions apply, just adjust the heat settings accordingly.
  • Oven: Preheat your oven to 375°F (190°C). Place the marinated paneer on a baking sheet and bake for 15-20 minutes, flipping halfway through, until golden brown.
  • Air Fryer: Air fry the marinated paneer at 350°F (175°C) for 8-10 minutes, shaking the basket halfway through, until golden brown and crispy.
  • Microwave: Not recommended for cooking the paneer. It will likely become rubbery. Use it only to warm the roti.

Nutritional Information (Approximate, per serving):

  • Calories: 350-400
  • Protein: 20-25g
  • Fat: 20-25g
  • Carbohydrates: 30-35g

Serving Suggestions:

  • Serve Paneer Shawarma with a side of mint chutney, tamarind chutney, or raita.
  • Pair it with a refreshing glass of lassi or a cup of hot chai.
  • Cut the shawarma into smaller pieces and serve as an appetizer.

Now, it’s your turn!

I urge you, my dear readers, to try this simple yet sensational recipe at home. It’s a fantastic way to impress your friends and family with your culinary skills. Share the joy of homemade Paneer Shawarma with your loved ones, and let the deliciousness spread!