Empty My Fridge
Paneer Koliwada
Ingredientes
- Mint1 xícara
- Cilantro½ xícara
- Garlic3 dentes + 6–7 dentes
- Ginger2 polegadas
- Chili pepper4–5 nos + 2–3 nos
- Onion1
- Tomate1
- Tamarindo1 colher de chá
- Jaggery1 colher de chá
- Salta gosto
- Black salta pinch + ¼ colher de chá
- Chaat masalaa pinch + ½ colher de chá + a pinch
- Paneer400–500 g
- Oil2 colheres de sopa
- Chili powder5 ½ colheres de chá
- Cumin · powder½ colher de chá
- Coriander seed · powder1 colher de chá
- Mango powder1 colher de chá
- Asafoetida¼ colher de chá
- Black pepper · powdera pinch
- Ajwain½ colher de chá
- Lemon
- Yoghurt2 colheres de sopa
- Baking sodaa pinch
- Food colouring
- Chickpea flour1 ½ colher de sopa
- Flour3–4 colheres de sopa
Modo de preparo
- 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.
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