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Paneer 65



Ingredients

• 400 grams Paneer cut into small cubes
• 1 tbsp ginger garlic paste
• 1 tsp each of red chilli powder, roasted cumin powder, roasted coriander powder, chat masala powder, turmeric, garam masala powder
• 1/2 lemon juice
• 2-3 tbsp corn flour
• 2 small capsicum cut into ½" square
• 2 medium onions cut into ½” square
• 4 green chilies slit lengthwise
• 1.5 tbsp each of finely chopped garlic and ginger
• Oil for frying
• Salt as per taste
• 1 sprig of curry leaves
• 4 tbsp whisked curd

Marination

• Mix cubed paneer with ginger garlic paste, red chilli powder, roasted cumin powder, roasted coriander powder, chat masala powder, turmeric, garam masala powder, lemon juice and corn flour powder.
• Keep aside for 30 minutes.
• Heat the oil for frying while the paneer rests.

Process

• When the oil is hot, deep fry the marinated paneer cubes not more than 2-3 minutes in each batch. Rest the fried paneer on oil absorbent paper.
• In a wok/big vessel, add 2 tbsp oil. When its hot, add the curry leaves, onions and capsicum and saute for 3-4 minutes.
• Add the chopped ginger and garlic and the green chilies and mix well. Saute for another 4-5 minutes on low heat.
• Add the fried paneer and mix well with all the mixture in the pan. Don’t stir much as the paneer may break.
• Add the whisked curd into the pan and sprinkle a pinch of red chilli powder on the top and mix the paneer mixture again. After a minute or so, increase the flame and stir the mixture slowly (ensuring the paneer pieces are not broken) until the curd is all dried up and mixed with the paneer mixture.
• Transfer to a serving bowl and serve hot with whatever you like.

This best goes with thin rotis and a pudina chutney.

Pudina chutney - Grind 1 bunch each of mint and coriander leaves, 4-5 roasted garlic cloves, 1 green chilli, salt as per taste, 1/2 lemon juice, 8-10 soaked groundnut into a smooth paste. Whisk 2 cups of curd and mix with this chutney and whisk well again. Adjust with black salt and check for tanginess.



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