Paneer 65
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Andhra cuisine is known for its heat. I have tried immaculate 65 recipe with use of paneer rather than meat. Though the name suggests 65 referring to the number of spices in this dish, I have adapted according to my choice of spices and flavor. My family and I absolutely loved this paneer recipe and it's an excellent option for lunchbox menu.
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Ingredients
- 400 gms paneer
- 1/2 cup flour
- 1 tablespoon cornstarch
- 2 tablespoon minced garlic
- 2 tablespoon minced ginger
- 2-3 green chilies chopped
- 1 tablespoon dry red chili flakes
- 3 branches curry leaves
- 2 tablespoon thick yogurt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Few drops orange-red color optional
- Salt and black pepper powder to taste
- Handful of chopped coriander leaves
- Olive oil as required
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Instructions
- Combine red chili powder, garam masala powder, and food color along with salt with the yogurt. Whisk thoroughly.
- Combine flour, cornstarch, little salt, and black pepper powder together.
- Cut paneer in long thick strips. Dredge paneer in flour. Shake off excess flour and shallow fry paneer in medium hot oil on nonstick skillet till golden on both sides.
- Remove from from pan and drain excess oil on paper towels.
- While paneer is frying, take another pan and heat oil in the pan. Immediately add ginger, garlic, green chilies, red chili flakes, and curry leaves. Toss.
- Add paneer and keep tossing gently. Pour yogurt mixture into the pan and coat it well to the paneer. Toss gently.
- Turn off the gas and add coriander leaves. Mix well.
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