Ingredients

The following ingredients have 2 Servings
  • 200 grams paneer ((7 oz.))
  • 1 ½ to 2 teaspoon ginger garlic paste ( (¾ to 1 tsp each))
  • ½ teaspoon cumin powder
  • ¾ teaspoon garam masala
  • ¾ teaspoon coriander powder
  • ½ to ¾ teaspoon red chilli powder
  • ⅛ teaspoon turmeric
  • 1 sprig curry leaves ( fine chopped)
  • ¼ teaspoon salt
  • 1½ teaspoon lemon juice ( or vinegar)
  • ⅛ to ¼ teaspoon salt ((adjust to taste))
  • 3 tablespoons cornstarch (or all-purpose flour)
  • 2 tablespoons rice flour
  • ¼ cup water
  • ½ to 1 cup oil (for frying, depending on the size of pan)
  • 1 to 2 sprigs curry leaves ((pat dry))
  • 4 to 5 green chilies ((slit, deseeded & pat dry))
  • 1 ½ tablespoon oil
  • 1 teaspoon garlic ((chopped))
  • 1 to 2 green chilies ( (slit, deseeded for low heat))
  • 1 sprig curry leaves
  • 1 teaspoon red chilli powder ((Kashmiri))
  • ½ tablespoon garlic paste or grated ( (optional, refer notes))
  • ¼ teaspoon salt ((adjust to taste))
  • ¼ teaspoon sugar
  • 1 to 2 teaspoons vinegar ((or lemon juice or 3 tablespoons thick curd, refer notes))
  • 3 tablespoons water ((skip if using curd/ yogurt))

Instruction

  • Dice paneer to ¾ inch pieces and add them to a mixing bowl. Add all the ingredients mentioned for marinade – ginger garlic paste, cumin powder, coriander powder, garam masala, red chilli powder, turmeric, chopped curry leaves and salt.
  • Toss the paneer with all the ingredients we just added so the spices coat all the paneer well. Sprinkle lemon juice or vinegar and 2 to 3 tablespoons of water. Toss again and set aside as long as you like. (up to 48 hours in the fridge.)