How to make Andhra Chilli Paneer-SK Khazana -
Cottage cheese cubes marinated in a spicy masala and shallow fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Dried red chillies (सूखी लाल मिर्च )
Cuisine : Andhra
Course : Snacks and Starters
For more recipes related to Andhra Chilli Paneer-SK Khazana checkout Cottage Cheese And Parmesan Steak With Papaya Sals, Paneer Bruschetta with Tamarind Chutney, Paneer Frankie-SK Khazana, Paneer and Cheese Parantha-SK Khazana . You can also find more Snacks and Starters recipes like Bhajnee Thalipeeth Tamarind Glazed Honey Shrimp Jamaican Fried Dumplings Broccoli Cups
Andhra Chilli Paneer-SK Khazana Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Andhra Chilli Paneer-SK Khazana Recipe
Cottage cheese (paneer) cut into big cubes 200 grams
Dried red chillies soaked 8-10
Garlic cloves 8-10
Ginger roughly chopped 1 inch
Rice 2 tablespoons
Salt to taste
Curry leaves 1 sprig
Hung yogurt 1 tablespoon
Oil 2 tablespoons
Refined flour for coating
Spring onion greens chopped for garnish
Green chutney to serve
Method
Step 1
Put the soaked dried red chillies, garlic, ginger, rice, salt, curry leaves and a little water and grind to a slightly coarse paste.
Step 2
Take the cottage cheese cubes in a bowl, add the ground paste, salt and hung yogurt and mix well so that all the cottage cheese cubes are well covered.
Step 3
Heat oil in a non-stick pan. Spread refined flour on a plate, roll the cottage cheese cubes in it and shallow fry, turning sides in the hot oil till they are evenly done on all sides.
Step 4
Drain them on absorbent paper.
Step 5
Arrange them on a serving platter, garnish with spring onion greens and serve hot with green chutney.
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