 Ingredients: Paneer - 2cup garam masala powder - 1tsp Chilli powder - 1 tsp Turmeric powder - 1 /2 tsp corn flour - 3 tbsp Ginger Garlic paste -1 tbsp curd - 1 tbsp oil - for deep frying Red color - a pinch Marination: Cut the paneer and pat it dry on a towel for 5 to 6 mins. Take a mixing bowl and add all the ingredients , and marinate for 1 hr.Make sure the marination is dry.  Preparations: Heat the oil in a frying pan over medium high heat. Frying pan should have about 2/3 inch of oil. To check if the oil is ready, put one small piece of paneer in the oil. The paneer should come up but not change color. Drop the marinated paneer slices slowly into the frying pan. Fry the Paneers in small batches. The paneers will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the Paneers until both sides are dark red and crispy. Repeat this process.Drain and transfer on plate. Spread good quality paper napkin on plate before transferring them on plate to absorb excess oil. The crispy, delicious Paneer 65 are ready to serve with onion slices. |
No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa. Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation.... Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy. On the same kadh