Paneer 65 Hyderabadi

Paneer 65 Hyderabadi Recipe

Ingredients

For Marination:

For Frying:

• Oil for deep frying

For Tadka:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1-2 green chilies, slit
• 1 sprig curry leaves
• 1/4 teaspoon hing (asafoetida)
• 1 teaspoon chopped garlic
• 1 teaspoon ginger garlic paste
• 1 tablespoon yogurt (optional)
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon soy sauce (optional)
• Fresh coriander leaves for garnish
• Lemon wedges for serving
• 1/2 capsicum, diced
• 1/2 onion, diced
• 1 spring onion, finely chopped

Instructions

1. Marinating the Paneer:

1. In a mixing bowl, combine cornflour, all-purpose flour or white flour, rice flour, ginger-garlic paste, red chili powder, turmeric, black pepper, salt, lemon juice, and green chili paste.
2. Add water to form a thick batter.
3. Add the paneer cubes and coat them well. Marinate for 15-20 minutes.

2. Frying the Paneer:

1. Pre heat your Master-Touch.
2. Heat oil in a wok.
3. Fry the marinated paneer cubes until golden and crisp. Drain excess oil on paper towels.

3. Preparing the Tadka:

1. Heat oil in a wok:
   Begin by heating 2-3 tablespoons of oil in a wok over medium flame.
2. Tempering with mustard seeds:
   Add mustard seeds to the hot oil and allow them to splutter.
3. Adding garlic, ginger, and curry leaves:
   Next, add finely chopped garlic, ginger-garlic paste, slit green chilies, and curry leaves. Sauté the mixture for about a minute until it becomes aromatic.
4. Sauté onions and capsicum:
   Add diced onions and diced capsicum to the wok. Sauté them for a short time until they are slightly softened but still retain some crunch.
5. Spring onions:
   Toss in the finely chopped spring onions and sauté briefly. Ensure they remain fresh and crunchy to maintain their texture.
6. Adding red chili sauce:
   Stir in the red chili sauce, adjusting the quantity to suit your spice level. Cook the mixture for a couple of minutes until the sauce thickens and coats the vegetables evenly.
7. Cornflour and yogurt mixture:
   Before adding curd, make a cornflour slurry by mixing 3-4 tablespoons of cornflour with a small amount of water to form a smooth paste. Add this slurry to the wok and stir until the sauce starts to thicken. Once thickened, add the curd to the mixture, stirring continuously to avoid lumps.
8. Adding color:
   If you'd like the dish to have a red hue, you can add a few drops of red food coloring to the yogurt before adding it to the wok. Stir well and cook for another minute, allowing the sauce to become creamy and evenly mixed.
9. Tossing in fried paneer:
   Finally, toss in the fried paneer cubes. Gently mix everything to ensure the paneer is well coated with the sauce and flavors.

4. Garnish and Serve:

1. 1. Garnish with coriander leaves and serve hot with lemon wedges.

Enjoy your Paneer 65 with a side of green chutney or raita!                                                                                                                                                                                                                                                                                              .