Crispy Coriander Paneer Balls with Smoky Roasted Red Pepper Sauce
50 minutes
654 reads
About Crispy Coriander Paneer Balls with Smoky Roasted Red Pepper Sauce
Prepare for a flavor explosion with these Crispy Coriander Paneer Balls! Imagine biting into vibrant, herby paneer, revealing a sweet and savory carrot-raisin center, all while bathed in a smoky, tangy roasted red pepper sauce.This unique appetizer (or snack, or even light brunch!) is a delightful fusion of Indian flavors and textures. The homemade sauce truly elevates the dish, adding a depth you won't believe.Surprisingly easy to make, these paneer balls are a guaranteed culinary adventure you won't want to miss.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Paneer Balls
- 150 gm Cottage Cheese crumbled
- 1/2 cup Coriander Leaves freshly chopped
- 2 Chillies finely chopped, green
- 2 tsp Corn Flour
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds roasted and ground
- 1 1/2 tsp Salt or to taste
For the Filling
- 1 cup Carrot grated
- 1/4 cup Raisins chopped
- 1 tsp Chaat Masala
For the Roasted Red Pepper Sauce
- 1 Bell Peppers large, red
- 9 Peanuts roasted
- 2 clove Garlic finely chopped
- 1/2 Onion finely chopped
- 3 Tbsp Yogurt
- 1 tsp Chili Flakes
- 1 tsp Lemon Juice
- 1 1/2 tsp Salt or to taste
For Frying
- Oil for deep frying
Instructions
- In a food processor, combine the coriander leaves and green chilies. Pulse until finely chopped. This creates a vibrant, flavorful base for the paneer balls.
- In a large bowl, crumble the paneer. Add the coriander-chili paste, corn flour, garam masala, ground cumin seeds, red chili powder, and salt. Mix thoroughly until everything is well combined.
- In a separate bowl, combine the grated carrot, chopped raisins, and chaat masala. Mix well. This sweet and savory filling adds a delicious surprise inside each paneer ball.
- Take a small portion of the paneer mixture and flatten it in your palm. Place a spoonful of the carrot-raisin filling in the center. Gently close the edges and shape into a ball. Repeat with the remaining paneer mixture and filling.
- Heat the oil in a deep fryer or large pot. Carefully drop the paneer balls into the hot oil and fry until golden brown and crispy. This creates a satisfying texture and enhances the flavors.
- Roast the red bell pepper directly over a flame or under a broiler until the skin is blackened. Place the roasted pepper in a bowl and cover with plastic wrap. This helps to loosen the skin, making it easier to peel.
- While the pepper is roasting, grind the roasted peanuts in a food processor until finely ground. Set aside.
- Heat 2 teaspoons of oil in a pan over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent and softened, about 5-7 minutes.
- Once the red bell pepper is cool enough to handle, peel off the blackened skin. Discard the skin and seeds.
- In the food processor, combine the roasted red bell pepper, sautéed onion-garlic mixture, yogurt, ground peanuts, and salt. Blend until smooth and creamy. This creates a smoky, tangy sauce that perfectly complements the paneer balls.
- Transfer the sauce to a serving bowl. Stir in the lemon juice. Arrange the crispy paneer balls on a platter or individual plates. Drizzle generously with the roasted red pepper sauce. For an elegant presentation, you can cut the paneer balls in half to showcase the filling.
Recipe Notes
Good To Know
- You can use mint instead of coriander.
- For extra crunch, roll the paneer balls in lightly crushed roasted peanuts or panko breadcrumbs before frying or baking.
- To make this dish vegan, substitute paneer with firm tofu and use a plant-based binding agent such as chickpea flour in place of corn flour.
- To intensify the flavor of the red bell pepper sauce, add a touch of smoked paprika or a small piece of roasted tomato for added depth and a subtle smoky-sweet undertone.
- For a vibrant presentation, garnish the plated dish with finely chopped fresh coriander, a drizzle of sauce, and a sprinkle of toasted cumin seeds just before serving.
Expert Tips
- For a smoother sauce, blend the roasted red peppers with a little bit of the cooking water from the paneer.
- If frying the paneer balls, ensure the oil is hot enough to prevent them from becoming soggy. Fry in batches to maintain the oil temperature.
- Don't overcook the paneer, as it can become tough. It should be golden brown and slightly firm to the touch.
Storage Instructions
- Store leftover paneer and sauce separately in airtight containers in the refrigerator for up to 3 days. Gently reheat before serving.
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Recipe Nutrition
Calories: 1969kcalCarbohydrates: 68gProtein: 207gFat: 93gSaturated Fat: 2gPolyunsaturated Fat: 27.3gMonounsaturated Fat: 54.6gSodium: 1710mgFiber: 1gSugar: 65g
Kanwaljeet Chhabra
Articles: 80
4 Comments
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Absolutely delicious! Can’t wait to try it.
This looks amazing! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.
This is fantastic! Thank you for sharing.