Finally a recipe after a gap of six months, I missed posting new recipes on the blog so much that I spent the entire day preparing this recipe, taking photos, editing them, writing the recipe, assembling them in one piece and then writing the intro.
It was a tiring day, but surely worth it. Publishing this recipe in a record time of 5 hours ( from start to finish). Anyways, let’s talk about the recipe.
I hope the regulars here have not forgotten my love for Paneer, It’s alive and kicking, and here is the proof.
The Amritsari Paneer, I’ve been longing to share this one with you all, Special Thanks to Aisha Khan, my right hand (though she’s more than that) for bringing up the recipe and helping me prepare it.
The recipe is easy, takes less than 30 minutes to cook if you are efficient in the kitchen, and if it’s your first time, it might take a bit longer. I know I’ve been there too find out more about best carpet cleaners dublin. So, do not worry, keep calm and follow our step by step process of this delicious thing made up of Paneer called Amritsari Paneer.
I’m hoping you are going to love it as much as I loved preparing it. And yes, Please share it with friends and family. Tell them I’m back. 🙂
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serving: 4
Ingredients for the Paneer Marinating:
| Ingredients | Quantity |
| Paneer | 200 gram |
| Onion (1 cut into rings) and 2 for grinding to make paste | 3 |
| Chickpea flour | 1/2 cup |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder | 1/8 teaspoon |
| Salt | as per taste |
| Garam masala powder | 1/4 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Garlic (finely chopped) | 1-1/2 teaspoon |
| Water | 1/4 cup plus 2 teaspoon more |
| Carom seeds | 1/3 teaspoon |
| Refined oil | for frying |
Ingredients for the Gravy:
| Chickpea flour | 1/2 cup |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder | 1/8 teaspoon |
| Salt | as per taste |
| Garam masala powder | 1/4 teaspoon |
| Ginger (grated) | 1 teaspoon |
| Garlic (finely chopped) | 1-1/2 teaspoon |
| Water | 1/4 cup |
| Carom seeds | 1/3 teaspoon |
| Onion (grind it to make paste) | 2 |
| Dry Mango powder | 1/4 teaspoon |
| Vegetable oil /ghee/ butter | 2 Tablespoon |
Method:
1. Cut the paneer into cubes and keep all the ingredients ready. In a bowl, add chickpea flour, turmeric powder, red chili powder, garam masala powder, carom seeds ginger and garlic.
2. Take the 2 onions in a grinder and grind it to make the paste.
3. Add the ground paste(onion), water and salt in the bowl. you have to make the batter for coating the paneer cubes. Batter should not be thick neither thin.
4. Add paneer cubes in the bowl, mix it well. Keep it aside for marinating about half an hour.
5. Heat oil in a kadai, Put the coated paneer cubes in the kadai and deep fried it till it is light golden brown in the color.
6. put the fried paneer cubes on a tissue paper to absorbs the extra oil. In the leftover batter, add onion rings and mix it well.
7. Put the coated onion ring in the kadhai and deep fry it till it is light golden in the color.
8. Both the fried onion rings and paneer cubes are ready to add in the gravy. keep it aside for now. lets make the gravy.
9. In a bowl, add chickpea flour, turmeric powder, red chili powder, garam masala powder, salt, dry mango powder, onion paste and water. Mix it well.
10. In a pan/wok/kadai add oil and temper with ginger, garlic and carom seeds. cook it for 30 seconds.
11. Now add the batter in the kadhai and mix it well. Cook it on a low flame till oil shows separately. keep stirring while cooking it to avoid the flour to stick the kadhai.
12. you can see oil is separated and the gravy is ready, add fried onion rings and paneer cubes.
13. Add 1/2 glass of water and mix it well.Cook it on a low flame for 2 minutes. Switch off the flame, garnish with coriander leaves. delicious Amritsari paneer is ready to serve, Serve hot with chapatti.
14. Enjoy!!
