Paneer 65

1. 1
   prep

   Prepare the paneer and batter.

   1.Pat the paneer cubes dry with a kitchen towel.

   2.In a mixing bowl, combine corn flour, all-purpose flour, rice flour, Kashmiri red chili powder, ginger-garlic paste, and 0.25 tsp salt.

   3.Add water 1 tablespoon at a time, whisking continuously until you get a thick, smooth batter that coats the back of a spoon.

   4.Tip: The batter should be thick enough to cling to the paneer without dripping off.
2. 2
   fry · ~5 min

   Coat and deep-fry the paneer.

   1.Heat oil for deep frying in a kadai over medium-high heat. Test readiness by dropping a tiny batter ball—it should sizzle and rise immediately.

   2.Drop the paneer cubes into the batter and gently toss until evenly coated.

   3.Carefully slide the battered paneer cubes one by one into the hot oil. Do not overcrowd the pan.

   4.Fry for 2-3 minutes, turning occasionally, until crisp and light golden. Remove with a slotted spoon and drain on paper towels.

   TIPDon't fry on high heat—the outside will brown too quickly while the inside remains cold.
3. 3
   temper · ~3 min

   Make the tempering.

   1.Heat 1 tbsp oil in a large wok or pan over medium heat.

   2.Add cumin seeds and let them splutter for 30 seconds.

   3.Add curry leaves, slit green chilies, chopped garlic, and ginger. Sauté until the garlic turns golden and aromatic.
4. 4
   saute · ~2 min

   Build the masala.

   1.Lower the heat to the lowest setting. Add whisked yogurt, tomato ketchup, soy sauce, red chili powder, garam masala, and a pinch of salt.

   2.Stir vigorously and continuously for 1-2 minutes. Keep the heat low to prevent the yogurt from curdling.

   3.Once the mixture starts bubbling and oil specks appear on the surface, add the fried paneer cubes.

   TIPAlways keep the flame low when adding yogurt. High heat will split the yogurt instantly.
5. 5
   saute · ~2 min

   Toss the paneer in the masala.

   1.Gently fold the crispy paneer cubes into the masala. Toss carefully to coat every piece without breaking them.

   2.Sauté on high heat for 1-2 minutes to let the flavors meld and any moisture evaporate. The dish should be completely dry.
6. 6
   garnish

   Finish and serve immediately.

   1.Turn off the heat. Drizzle with lemon juice and sprinkle chopped coriander leaves.

   2.Transfer to a serving plate. Serve immediately as a starter or snack with onion slices and green chutney.

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