Paneer 65

Ingredients:-

Cottage cheese (Paneer)- 200 grams 

Corn flour- 3 tbsp 

All purpose flour- 3 tbsp 

Kashmiri red chilli Powder- 1 tsp 

salt- to taste 

Ginger garlic paste- 1 tsp 

Lemon juice 1 tsp 

Oil- for dip frying

Seasoning:-

Oil- 1 tbsp 

Green chillies (slit)- 2

Dry red chilli chopped- 2 

Curry leaves- 8 to 10 

Finely chopped garlic- 2 tbsp 

Diced onion and Capsicum- 1/2 each 

Curd- 3 tbsp 

Cornflour 1/2 tsp 

Red food colour- little (optional) 

Red chilli sauce- 1 1/2 tbsp  

Black pepper Powder- 1/2 tsp 

Method:-

1. In a mixing bowl add corn flour, all purpose flour, Kashmiri red chilli powder, salt to taste, ginger garlic paste and lemon juice and make a thick batter add very little water to coat the Paneer. 

2. Now add the Paneer cubes in the batter and coat it well.

3. The batter should coat the Paneer cubes well evenly. do not use lot of water. if needed can sprinkle more flour, if more water has been added accidentally.

4. Now heat the oil in a pan when the oil gets hot gently dropped the Paneer cubes one by one to the oil.

5. Do not disturb the Paneer for a minute afterward flip and fry till it gets crispy and well fried.

6. Remove to the plate.

7. Transfer the leftover oil to a bowl and retain just 1 tbsp of oil in the pan.

8. Now add slit green chillies, chopped Red dry chillies, curry leaves and finely chopped garlic and saute for a minute then add diced onion and capsicum and fry for 2 minutes on high flame until onion turns transparent but remains crunchy.

9. Then mix the curd and half tsp of cornflour and add to the masala then add red food colour and mix it well. it's totally optional you can also skip the same. Now add red chilli sauce, black pepper powder and salt to taste.

10. stir and fry on high flame till curd dries up and thick paste is left.

11. Add fried paneer and toss in the masala by switching off the flame.

12. Serve Paneer 65 as a starter or appetizer.

Happy cooking!