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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