| Prep Time | 120 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
|
Ingredients
- 200 gms Paneer Cottage Cheese /
- 2 tbsp Rice flour
- 2 tbsp Corn flour
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1 tsp chili paste Green
- 1 tsp chili powder Kashmiri red – (this gives color to the dish)
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 1/2 tbsp Lemon juice
- Salt – as needed
- Oil – for frying
For tempering :
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 Onion (finely chopped)
- 4 chilies (slit) Green
- handful Curry leaves
- 1 chilies (broken) Dry red
- 1 pinch Sugar
Ingredients
For tempering :
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Instructions
- Cut paneer into medium sized cubes.
- In a large bowl, add rice flour, corn flour, green chili paste, ginger garlic paste and all the other ingredients. Add little water to make a thick batter. Adjust salt as per taste.
- Put paneer cubes in the batter and mix well such that the batter gets coated on paneer nicely.
- Cling wrap the bowl and marinate it for minimum 2 hours.
- Heat sufficient oil in a wok for deep frying. As soon as the oil is hot drop in the paneer cubes and fry them well till they turn crisp.
- Transfer the fried paneer pieces on a kitchen towel to absorb excess oil.
For tempering :
- In another flat base pan, heat oil and add mustard seeds.
- As soon as the mustard seeds splutter add rest of the tempering ingredients and fry well.
- Now transfer the fried paneer into the tempering pan and toss all together such that everything gets incorporated well.
- Serve hot with fried rice or chapati !
Recipe Notes
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