Paneer 65

Instructions

1. 1

   Prepare the Marinade and Coat the Paneer

   • In a large mixing bowl, combine the rice flour, cornflour, all-purpose flour, Kashmiri red chili powder, regular red chili powder, garam masala, black pepper powder, and salt. Mix the dry ingredients well.
   • Add the whisked curd, ginger-garlic paste, and lemon juice to the dry mixture. Whisk to form a thick, smooth, and lump-free batter. Add 1-2 teaspoons of water only if the batter is too thick to coat the paneer.
   • Gently add the paneer cubes to the batter. Use a spatula or your hands to toss them gently, ensuring each cube is evenly coated.
   • Cover the bowl and let the paneer marinate for at least 20 minutes at room temperature.
2. 2

   Deep Fry the Paneer

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot, around 180°C (350°F).
   • To test the oil, drop a small piece of batter into it; it should sizzle and rise to the surface immediately without changing color too quickly.
   • Carefully slide the marinated paneer cubes into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches for best results.
   • Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried paneer and place them on a plate lined with paper towels to drain excess oil.
3. 3

   Prepare the Tempering (Tadka)

   • In a separate small pan or wok, heat 1 tablespoon of oil over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the finely chopped garlic, slit green chilies, and curry leaves. Sauté for 45-60 seconds until the curry leaves turn crisp and the raw aroma of garlic disappears.
4. 4

   Combine and Serve

   • Add the fried paneer cubes to the pan with the tempering.
   • Gently toss everything together for about a minute, ensuring the paneer is well-coated with the aromatic tempering.
   • Turn off the heat, garnish with freshly chopped coriander leaves.
   • Serve immediately while it's hot and crispy, accompanied by onion rings and lemon wedges.