Paneer Fry
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 200gm Paneer
  • ½ Tablespoon Ginger paste
  • ½ Tablespoon Garlic paste
  • Curry Leaves
  • Green Chili
  • ⅛ Teaspoon Cumin power
  • ⅛ Teaspoon Coriander power
  • ¼ Teaspoon Garam masala Power( Cinnamon, Cloves, Cardamom)
  • ¼ Teaspoon Fenugreek Leaves (Kasuri Methi)[the_ad id="2092"]
  • ¼ Teaspoon Chilli Flakes ( Crushed Red Pepper )
  • ¾ Teaspoon Corn Flour (corn starch)
  • ½ Teaspoon Rice Flour
  • 2 Tablespoon Yogurt (Curd)
  • 1 Tablespoon Lemon Juice
  • ⅛ Teaspoon Black Paper Power
  • ⅛ Teaspoon Red Chilli Power
  • Salt
For Color:
  • ¼ Teaspoon Kashmiri Red Chili Power (Paprika Power)
  • ¼ Teaspoon Turmeric
  • Oil ( Vegetable )
Instructions
  1. Put 2 Green Chili and 2 branches of Curry Leaves in a mixture/grinder/food processor and blend them together.
  2. Then have the Ginger, Garlic paste and the above (Curry Leave, Green Chili ) mixture in a bowl.
  3. Add Red Chili Power, Rice Flour, Corn Flour (corn starch), Salt (as per taste), Garam masala, Black Pepper powder, Lemon juice, Yogurt/Curd and mix it well to make a paste.
  4. If you wish not use food color then heat 1 tablespoon of oil and add Turmeric and Kashmiri red chili powder. Stir them well and add it to the paste. This will give a nice color to the Panner. If you have food color add that to the paste instead.
  5. Cut the paneer in a cube shape and put them into the paste. Marinate the Panner for 1 – 2 hour(s).[the_ad id="2092"]
  6. Fry few dried Curry Leaves in oil & keep them separate.
  7. Heat the frying pan and deep fry all the Panner separately (you can fry 3-4 of them at once but put them in oil separately) until they become golden brown.
  8. Garnish the fried Panner with fried Curry leaves.
Notes
If the batter becomes very dry then sprinkle water.
Don't fry the panner for too long.
Nutrition Information
Serving size: 4
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/paneer-fry-indian-recipe/