Spicy Myanmar Siyahiko Paneer Attho Noodle Recipe
20 hours 35 minutes
1229 reads
About Spicy Myanmar Siyahiko Paneer Attho Noodle Recipe
Experience the vibrant flavors of Myanmar with this exciting Siyahiko Paneer Attho recipe! This noodle dish combines the creamy richness of paneer (Indian cottage cheese) with a medley of colorful vegetables and aromatic spices for a truly satisfying and healthy meal.The recipe features a flavorful spice blend, a touch of food coloring for visual appeal, and perfectly cooked noodles. It's surprisingly easy to make and adaptable to your spice preference, making it a perfect weeknight dinner or exciting weekend brunch option.Whether you're a seasoned cook or a culinary novice, this recipe is a delicious adventure into the exciting world of Burmese-inspired cuisine. Get ready to tantalize your taste buds!
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Recipe Time & More
Prep20 hours
Cook35 minutes
Total20 hours 35 minutes
Ingredients
Noodles & Paneer
- 8 oz Noodles big, wide noodles (such as fettuccine or similar)
- 8 oz Cottage Cheese cubed, indian cottage cheese
Vegetables
Spices & Seasoning
- 1 tsp Ginger minced or grated
- 2 tbsp Gram Flour also known as chickpea flour, besan, roasted
- 1 tsp Garam Masala
- 2 tsp Mutton Masala or a similar robust spice blend
- 3 Chili Pepper dried, or adjust to taste, red
- 1/4 tsp Turmeric for color and flavor
- 4 tbsp Vegetable Oil vegetable or canola oil
- 2 tsp Salt or to taste
- 1 pinch Food Coloring for vibrant color. yellow or orange recommended., optional
- 2 cup Water for boiling noodles
Instructions
Prepare the Noodles
- Boil 2 cups of water in a pot. Add a pinch of salt and optional food coloring. Once boiling, add the noodles and cook according to package directions until tender. Drain well and set aside.
Sauté the Vegetables and Paneer
- Heat 2 tbsp oil in a wok or large pan over medium heat. Add the cubed paneer and fry until golden brown and slightly crispy. Remove and set aside.
- In the same pan, add the remaining 2 tbsp oil. Add the chopped onions and sauté for about 5 minutes until softened. Add the shredded cabbage and cook for another 3-4 minutes until slightly wilted. Add the shredded carrots and minced garlic and cook for another 2 minutes until tender-crisp. Remove from pan and set aside.
Make the Spice Paste
- In a blender or food processor, combine the roasted gram flour, mutton masala, red chilies, turmeric powder, ginger, and a little water to create a smooth paste.
Combine and Serve
- Heat 1 tbsp of oil in the pan. Add the spice paste and sauté for about 1 minute until fragrant. Add the sautéed vegetables to the pan. Stir in the cooked noodles and fried paneer. Season with salt to taste and combine thoroughly.
- Serve the Siyahiko Paneer Attho hot. Enjoy!
Recipe Notes
Expert Tips for the Best Siyahiko Paneer Attho:
- For extra flavor, marinate the paneer cubes in a little yogurt and garam masala for 30 minutes before frying.
- Adjust the amount of red chilies according to your spice preference. Start with less and add more if needed.
- If you don't have mutton masala, you can substitute it with a combination of other spices such as cumin, coriander, and paprika.
- Garnish your Siyahiko Paneer Attho with fresh cilantro or chopped green onions before serving for added visual appeal and freshness.
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Recipe Nutrition
Calories: 277kcalCarbohydrates: 20gProtein: 14gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 2280mgFiber: 4gSugar: 12g
Zidane Arif
Articles: 16
3 Comments
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This looks so good! Appreciate the share.
This is awesome! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.