Air-fried Paneer with Curry Leaves

Ingredients list for Air-fried Paneer with Curry Leaves

• 250 grams Cottage Cheese
• 25-30 Curry Leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Fennel seeds (saunf)
• 1 inch Ginger peeled
• 2-3 Green chillies
• 4-5 Garlic cloves
• 1 tablespoon Bengal gram (daalia) roasted
• 2 teaspoons Lemon juice
• to taste salt
• 2 tablespoons Oil
• 1 medium Tomato

Method

1. Dry roast cumin seeds, coriander seeds and fennel seeds in a non-stick pan till fragrant.
2. Slice ginger and put in a mixer jar. Roughly chop green chillies and add to the jar. Add garlic, roasted Bengal gram, curry leaves, roasted ingredients, lemon juice, salt and 2 tbsps water and grind to a thick paste.
3. Cut cottage cheese into 2 inch cubes.
4. Transfer the ground paste into a bowl. Add cottage cheese cubes and mix well. Add 1 tbsp oil and mix lightly.
5. Place only the prepared cottage cheese cubes in the air fryer basket and cook at 180º C for 10-12 minutes. Let the rest of the marinade remain in the bowl.
6. Finely chop tomato.
7. Heat remaining oil in another non-stick pan, add tomato and sauté till soft. Add the marinade remaining in the bowl with 3 tbsps water and salt and mix well.
8. Transfer this tomato chutney into a serving bowl. Halve one of the roasted cottage cheese cubes and place it on a serving plate along with the other cubes and serve immediately with the tomato chutney.

Nutrition Info