How to make Air-fried Paneer with Curry Leaves -
Marinated cottage cheese cubes air-fried and served with a flavourful tomato chutney.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cottage Cheese, Curry Leaves (कड़ी पत्ते )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Air-fried Paneer with Curry Leaves checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Falafel Sabudana Papad Mushroom Melba Mutton Assada
Air-fried Paneer with Curry Leaves Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Air-fried Paneer with Curry Leaves Recipe
Cottage Cheese 250 grams
Curry Leaves 25-30
Cumin seeds 1 teaspoon
Coriander seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Ginger peeled 1 inch
Green chillies 2-3
Garlic cloves 4-5
Bengal gram (daalia) roasted 1 tablespoon
Lemon juice 2 teaspoons
salt to taste
Oil 2 tablespoons
Tomato 1 medium
Method
Step 1
Dry roast cumin seeds, coriander seeds and fennel seeds in a non-stick pan till fragrant.
Step 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.
Step 3
Cut cottage cheese into 2 inch cubes.
Step 4
Transfer the ground paste into a bowl. Add cottage cheese cubes and mix well. Add 1 tbsp oil and mix lightly.
Step 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.
Step 6
Finely chop tomato.
Step 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.
Step 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
Calories : 1137 Kcal
Carbohydrates : 51.5 gm
Protein : 19.4 gm
Fat : 83.9 gm
Other : Calcium- 710.6mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
