Paneer 65

Ingredients

• ¾ cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1½ teaspoons red chilli powder
• Salt to taste
• 1 teaspoon black peppercorns crushed
•  ¼ cup refined flour
• 4 tablespoons cornflour
• Oil to deep fry
• 1 tablespoon ghee
• 1 teaspoon mustard seeds
• 1 teaspoon cumin powder
• 7-8 curry leaves chopped

Method

1. Take yogurt in a bowl, add ginger-garlic paste, coriander powder, turmeric powder, cumin powder, red chilli powder and salt and mix well. Add cottage cheese cubes and mix till all the cubes are well coated. Set aside to marinate for 10-15 minutes.
2. Add crushed black pepper, refined flour and cornflour to the marinated cottage cheese cubes and mix well.
3. Heat sufficient oil in a kadai, slide in the cottage cheese cubes and deep-fry till golden. Drain on absorbent paper.
4. Heat ghee in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, and once they change colour, add curry leaves and fried cottage cheese cubes and mix well.
5. Transfer into a serving serve hot.