Spicy Paneer

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Ingredients

For Paste

• 3 Green chillies, broken into half,
• 1 inch Ginger, peeled, slice,
• 6-7 Garlic cloves,
• 1 sprig Curry leaves,
• Salt to taste,

For Batter

• Prepared Paste,
• ½ cup Curd, beaten,
• ½ cup Refined flour,
• ⅓ cup Rice flour,
• ⅓ cup Cornstarch,
• 1 tbsp Degi red chili powder,
• A pinch of asafoetida,
• Little water,

For Coating

• 1 cup Cornstarch,
• 400 gms Paneer, cut into medium size cube,

Other Ingredient

• Oil for frying,

For Tempering

• 1 tbsp Oil,
• 1 inch Ginger, peeled, finely chopped,
• 2-4 Garlic cloves, finely chopped,
• 2 Green chillies (less spicy, cut into half)
• 2-3 Dry red chillies, broken into half,
• 2 sprig Curry leaves,
• ½ tsp Degi red chili powder,
• Fried Paneer,
• ½ tbsp Tender Coriander stem, finely chopped,
• 1 tsp Black peppercorns, crushed,
• Salt to taste,

For Garnish

• Coriander sprig,
• Lemon wedge,

Process

For Paste

1. In a mortar pestle, add green chili, ginger, garlic, few curry leaves and salt to taste.
2. Make a coarse paste, keep it aside for further use.

For Batter

1. In a bowl, add prepared paste, curd, refined flour, rice flour, cornstarch, red chili powder, a pinch of asafoetida, little water and make a thick smooth batter. Rest it for 4-5 minutes.
2. Add paneer and mix it well, once the paneer gets coated well, keep it aside for further use.

For Coating

1. In a bowl, add cornstarch, paneer and toss it well.
2. Once the paneer gets coated well, transfer it into the prepared batter.

For Frying

1. In a kadai, add oil, once it’s hot, add paneer gradually into the oil.
2. Fry them until half cooked and remove it onto an absorbent paper.
3. Once oil is smoky hot/ hot again properly, re-fry the paneer until it’s golden in color and is crispy in texture.
4. Transfer it onto a plate or tray and keep it aside for further use.

For Tempering

1. In a wok, add oil once it’s hot, add garlic, ginger, green chili, dry red chili, curry leaves and saute it for 10-12 seconds on high flame.
2. Add red chili powder, prepared fried paneer and toss everything well.
3. Add tender coriander stems, salt to taste, black pepper powder and toss them.
4. Transfer it into a serving dish and garnish it with coriander sprig and lemon wedge.
5. Serve hot.