
Supplies
- For batter:
- ¼ cup cornflour
- 2 tbsp rice flour
- ½ tsp pepper (crushed)
- 1 tsp Kashmiri red chilli powder
- ¼ tsp turmeric
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp ginger garlic paste
- 2 tbsp curd/yogurt (whisked)
- 1 tsp lemon juice
- ½ tsp salt
- ¼ cup water
- 17 cubes paneer/cottage cheese
- oil for frying
- For sauce:
- 3 tsp oil
- 1 tsp cumin/jeera
- 1 dried red chilli
- few curry leaves
- 3 clove garlic (finely chopped)
- 1-inch ginger (finely chopped)
- 1 chilli (slit)
- 2 tbsp tomato sauce
- 1 tsp chilli sauce
- ¼ tsp salt
- 2 tbsp water
- 2 tbsp curd/yogurt (whisked)
- 2 tbsp coriander (finely chopped)
Steps
- In a large kadai, heat oil and saute cumin, dried red chilli and few curry leaves.
- Further add garlic, ginger and chilli and saute on high flame.
- Additionally add tomato sauce, chilli sauce and salt and stir fry on high flame.
- Keeping the flame on low, add water and curd.
- Mix well until the curd combines well.
- Now add in fried paneer and give a good mix.
- Finally, garnish paneer 65 with chopped coriander leaves and enjoy.