Empty My Fridge
Paneer Koliwada
Zutaten
- Mint1 Tasse
- Cilantro½ Tassen
- Garlic3 Zehen + 6–7 Zehen
- Ginger2 Zoll
- Chili pepper4–5 nos + 2–3 nos
- Onion1
- Tomate1
- Tamarind1 TL
- Jaggery1 TL
- Saltnach Geschmack
- Black salta pinch + ¼ TL
- Chaat Masalaa pinch + ½ TL + a pinch
- Paneer400–500 g
- Oil2 EL
- Chili powder5 ½ TL
- Cumin · powder½ TL
- Coriander seed · powder1 TL
- Mango powder1 TL
- Asafoetida¼ TL
- Black pepper · powdera pinch
- Carom seed½ TL
- Lemon
- Yoghurt2 EL
- Baking sodaa pinch
- Food colouring
- Chickpea flour1 ½ EL
- Flour3–4 EL
Zubereitung
- Make the chutney: put all the chutney ingredients into a mixer jar and grind to a fine paste.
- Cut the paneer into thick cubes and set aside.
- Grind the green chillies, ginger and garlic with very little water to make a paste.
- In a large bowl, add the oil, all the powdered spices, carom seeds, the ginger-garlic-chilli paste, lemon juice and salt, and mix well with a fork or whisk.
- Add the curd and baking soda and mix. Taste and adjust salt and spices if needed; optionally add organic red food colour.
- Add the gram flour and corn flour and whisk into a thick batter that is not runny. Adjust corn flour depending on how moist the curd is.
- Add the paneer and coat gently with the batter.
- Heat oil to 170°C (moderately hot). Carefully fry the coated paneer over medium-high heat until crisp.
- Lift the paneer out onto a sieve and immediately sprinkle with chaat masala.
- Serve hot with the chutney.
Zusammengefasst aus dem Video von Your Food Lab. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZwiebelZitroneTomateIngwerJoghurtTamarindePaneer
Koch mit dem, was im Kühlschrank ist
Empty My Fridge zeigt dir die Rezepte, die du mit deinen Lebensmitteln kochen kannst, und erinnert dich, bevor sie schlecht werden.