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.
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