Paneer - 2 Recipe - Cooking Index
Paneer - 2 Recipe - Cooking Index
| 800 | Cottage cheese | |
| Oil for frying | ||
| 20 | Curry leaves | |
| For The Marinade | ||
| 20 | Kashmiri deghi mirch paste | |
| 4 | Black pepper powder | |
| 30 | Lemon juice | |
| Salt to taste | ||
| For The Batter | ||
| 100 | Gram flour | |
| 10 | Coriander powder | |
| 3 | Black pepper powder | |
| A pinch of saunf - (aniseed) powder | ||
| 1 | All spice powder | |
| 10 | Ginger | |
| 5 | Green chiles - chopped fine | |
| 10 | Kashmiri deghi mirch paste |
CUT the cottage cheese into five cm cubes. Mix all the marinade ingredients and marinate the cottage cheese in this paste for 30 minutes.
Mix all ingredients for the batter. Add enough water and mix to a thick paste.
Heat oil and season with curry leaves. Dip the paneer cubes in the prepared batter and deep fry in hot oil until done.
Source:
World-of-the-East Vegetarian Cooking by Madhur Jaffrey
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