This vegan paneer is very versatile, affordable, and super easy to make. Once you've learned how to make it, you'll want to add it to any and every dish. Fry it, stew it, put it in wraps, and especially curries. This chickpea paneer will absorb the flavors you cook it in and is full of protein and fiber making it ideal for vegan diets.
Ingredients
- 1 cup besan or gram flour (chickpea flour)
- 1 tsp sea salt
- 2 cups water
Instructions
- In a large bowl, whisk the flour with 2 cups water until very smooth.
- Transfer the mixture to a deep heavy-bottomed pot over medium-low heat. Whisking constantly, cook until the mixture becomes rather thick, like polenta, for 10 to 15 minutes. Taste to check the texture—it should not feel “floury” in your mouth. (But also, don’t judge the texture or flavor based on this one tiny bite; it will change a lot after some time in the fridge.)
- Quickly transfer the mixture to a nonstick sheet pan. Use a silicone spatula or oil your hands to press it into the pan. It doesn’t need to fit the pan perfectly—it can press up against one side of the pan and you can simply push it into a rectangle about ½ inch thick.
- Refrigerate until fully set, about 10 minutes. Cut the “paneer” into 1½-inch cubes and store in a sealed container in the refrigerator for up to 1 week.
When choosing your flour just note that brown chickpea flour is finer and milder than white chickpea flour.
If you don't have a nonstick baking sheet, you can line a regular baking sheet with parchment paper