Steamed Paneer Recipe – Isabgol & Yogurt Delight

Last Updated on 2 months by Neha Deshmukh

Steamed Paneer Recipe – Isabgol & Yogurt Delight

Introduction

Oh, paneer! It’s such a versatile ingredient, isn’t it? I remember the first time I tried making something a little different with it – I wanted something light, healthy, and packed with flavour. This steamed paneer recipe, with a touch of isabgol and a creamy yogurt coating, was born out of that desire. It’s surprisingly easy to make and absolutely delightful. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your typical paneer dish. It’s light, fluffy, and incredibly flavourful. Steaming the paneer keeps it wonderfully soft, and the yogurt coating adds a lovely tang. Plus, it’s a healthier take on a classic, using stevia instead of sugar. It’s perfect as a light snack, a starter, or even a side dish.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 50 gm paneer
• ½ tsp isabgol (psyllium husk)
• A pinch of salt
• ½ cup yogurt
• ½ tsp stevia
• Salt to taste
• Kashmiri red chilli powder, to garnish
• Chaat masala, to garnish
• Coriander leaves, to garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Paneer: Choosing the Right Type

For this recipe, I prefer using fresh, soft paneer. It gives the best texture. You can find it at most Indian grocery stores. If you’re using store-bought paneer, make sure it isn’t too firm.

Isabgol (Psyllium Husk): Benefits and Usage

Isabgol is a fantastic ingredient! It acts as a binder, helping the paneer hold its shape. It’s also great for digestion. You can usually find it in the Indian spice section of your grocery store.

Stevia: A Healthy Sweetener Option

I like using stevia to keep this recipe on the healthier side. But feel free to adjust the amount to your liking. You can also substitute with other sweeteners if you prefer.

Kashmiri Red Chilli Powder: Flavor and Color Profile

Kashmiri red chilli powder isn’t just about heat; it’s about beautiful colour and a mild, fruity flavour. It adds a lovely vibrancy to the dish.

Yogurt: Full-Fat vs. Low-Fat Considerations

I usually use full-fat yogurt for a richer, creamier coating. However, low-fat yogurt works just fine if you’re watching your calorie intake. The texture will be slightly different, but still delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the paneer in hot water for about 5 minutes. This helps soften it even further. Then, drain it really well.
2. Now, grind the soaked paneer with the isabgol and a pinch of salt until you get a smooth paste. Don’t worry if it seems a little sticky – that’s the isabgol doing its job!
3. Divide the mixture into 4 equal portions and gently shape them into round balls.
4. Bring some water to a boil in a saucepan. Place the paneer balls in a steaming mesh or a steamer basket and steam for about 10 minutes. This is key to getting that lovely, soft texture.
5. While the paneer is steaming, whisk together the yogurt, stevia, and a pinch of salt in a bowl until it’s smooth and creamy.
6. Once the paneer balls are steamed, arrange them in a serving dish. Pour the whisked yogurt generously over them.
7. Finally, sprinkle with Kashmiri red chilli powder, chaat masala, and chopped coriander leaves for garnish.

Expert Tips

A few little secrets to make this recipe even better!

Achieving the Perfect Paneer Texture

Don’t skip the soaking step! It really does make a difference in the final texture. Also, make sure you drain the paneer thoroughly after soaking.

Steaming vs. Boiling: Understanding the Difference

Steaming is much gentler than boiling. It preserves the moisture and keeps the paneer soft and fluffy. Boiling can make it rubbery.

Yogurt Consistency for Optimal Coating

The yogurt should be smooth and creamy, not too thick or too thin. If it’s too thick, add a tablespoon of water to thin it out.

Variations

Let’s get creative!

Vegan Adaptation: Using Plant-Based Yogurt

My friend, Priya, is vegan and absolutely loves this recipe with coconut yogurt! It works beautifully.

Gluten-Free: Naturally Gluten-Free Recipe

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Spice Level: Adjusting the Kashmiri Red Chilli Powder

If you like a little more heat, feel free to add a pinch of regular chilli powder along with the Kashmiri red chilli powder.

Festival Adaptation: Serving During Janmashtami or Navratri

This makes a wonderful offering during Janmashtami or Navratri. It’s light, vegetarian, and full of flavour.

Serving Suggestions

Serve immediately for the best texture and flavour. It’s delicious on its own as a snack, or you can serve it with a side of chutney or raita.

Storage Instructions

This dish is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might change slightly, but it will still taste good.

FAQs

Got questions? I’ve got answers!

What is Isabgol and what does it do in this recipe?

Isabgol is psyllium husk, a natural fibre. It acts as a binder, helping the paneer balls hold their shape.

Can I use regular sugar instead of stevia?

Absolutely! You can use any sweetener you prefer. Just adjust the amount to your taste.

How can I prevent the paneer balls from becoming rubbery?

Don’t overcook the paneer! Steaming for 10 minutes is usually enough. Also, avoid boiling the paneer.

Can this dish be made ahead of time?

You can prepare the paneer balls and steam them ahead of time. Store them in the refrigerator and then coat with yogurt just before serving.

What is the best way to serve this dish – hot, warm, or cold?

It’s best served immediately while warm. The texture is at its best then! But it’s still tasty if enjoyed at room temperature.