Nazakat-e-Paneer
Cooking Time
Preparation Time : 30
Cook Time : 10
Total Time : 40
Ingredients
Serves 4
250 gm paneer (cottage cheese)
1 tbsp besan/gram flour
1 tsp red chilli powder
1 tsp Chat Masala
1/2 tsp tandoori masala
1/2 tsp piri piri masala
1/4 tsp turmeric powder
1 tsp oil
1 tbsp curd or lemon juice
1/2 tsp salt or as per your taste
1/4 cup Oil for shallow fry
For topping: 1 cup fresh amul curd
1/4 cup peas
1/4 cup sweet corn kernels
1/2 tsp oregano
1/2 tsp parsley
1/4 tsp piri piri masala
1/4 tsp freshly crushed black pepper
1 tsp sugar
1/2 tsp salt
Directions
-
01
Hung curd in muslin cloth or in strainer to drain excess water for 1/2 hour.
-
02
For marination : Take one bowl. Add gram flour, turmeric, red chilli powder, chat masala, tandoori masala, salt, piri piri masala, curd and 1 tsp oil. Combine all. Make a thick batter.
-
03
Cut paneer in 2*2 inch square pieces. Marinate paneer pieces in batter.
-
04
Keep it in fridge for 30 minutes.
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05
Boil peas and sweet corn kernels in 1/2 cup water until tender. Drain it. Keep it aside.
-
06
Take a bowl. Add hung curd and boiled peas and sweet corn kernels. Mix well. Add all dry ingredients. Beat well. Keep it in fridge.
-
07
Now take a nonstick pan. Drizzle some oil. Put marinated paneer pieces. Shallow fry on medium to slow flame until golden brown on both sides. Once done transfer it on paper napkin.
-
08
For serving: keep paneer pieces. Place one tbsp topping. Garnish with mint leaves.
Vimmi's kitchen
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