Paneer 65

METHOD:

Prepare the Batter:

1. In a mixing bowl, combine all-purpose flour, rice flour, Kashmiri red chilli powder, ginger garlic paste, yogurt, oil, and salt. Mix well to form a smooth batter.
2. Add paneer cubes to the batter and coat them evenly. Let it marinate for 15-20 minutes.

Fry the Paneer:

1. Heat oil in a deep frying pan over medium heat. Once hot, carefully drop the marinated paneer cubes into the oil.
2. Fry until golden and crisp. Remove and drain on paper towels to remove excess oil.

Prepare the Sauce:

1. In a pan, heat 1 tbsp of oil over medium heat. Add cumin seeds and let them splutter.
2. Add curry leaves, dried red chillies, chopped garlic, and chopped ginger. Sauté until fragrant.
3. Add ketchup, red chilli sauce, and water to adjust consistency. Mix well.
4. Add salt to taste. Lower the heat and add yogurt, stirring continuously to prevent curdling. Cook for 2-3 minutes until the sauce thickens slightly.

Combine Paneer and Sauce:

• Add the fried paneer cubes to the sauce. Toss well to coat the paneer evenly with the sauce.

Serve:

• Serve hot as an appetizer or a delightful side dish.