Paneer Amritsari


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Amritsar is a wonderful place. It's well known for the Golden Temple, but mostly for the famous Amritsari Khana. The most popular dish from Amritsar is the Amritsari macchi. Here I have substituted the macchi or fish with paneer. The paneer is dipped in a flavourful marinade and deep fried making it crispy and crunchy on the outside and deliciously soft on the inside. The chaat masala adds just the right amount of punch to the recipe. This makes and excellent finger food at parties and a lip-smacking treat when hunger pangs strike!

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Serves 4.
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Ingredients


2 cups paneer (cottagte cheese) , cut in to 25 mm (1") cubes
4 to 5 tbsp besan (Bengal gram flour) , dry roasted
oil for deep-frying
1 tbsp chaat masala for sprinkling

To be mixed into a marinade
2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 tsp carom seeds (ajwain)
a few drops of orange colour
salt to taste
1/2 tsp chilli powder

Method
  1. Combine the paneer with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. Keep aside for 15 minutes.
  2. Sprinkle besan on the marinated paneer and mix gently so that the besan coats the paneer evenly from all sides.
  3. Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till they are golden brown. Drain on absorbent paper.
  4. Serve hot sprinkled with chaat masala.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook
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