Paneer Amritsari Recipe
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5.0
15 reviews
Excellent
Paneer Amritsari Recipe
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The vegetarian version of the famous Amritsari Fish Tikka is Paneer Amritsari where paneer cubes are marinated in a spiced, tangy, gram flour mixture, together with spices, herbs and golden fried. Extra firm tofu can be used as a substitute for paneer.
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Ingredients
- 250 to 300 grams paneer - chopped in 1.5 to 2 cm cubes
- 4 tablespoons besan (gram flour), can swap with chickpea flour
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ teaspoon kashmiri red chilli powder or deghi mirch or paprika
- 1 teaspoon lemon juice
- 1.5 teaspoons ginger garlic paste or ¾ inch ginger (about 4 to 5 grams ginger) and 4 to 5 garlic cloves (5 grams garlic without peels), crushed to a paste in mortar-pestle
- 2 tablespoons water
- salt as per taste
- 3 tablespoons oil for shallow frying
- chaat masala as required for sprinkling
- few coriander leaves and mint leaves for garnish
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Instructions
Preparation
- Slice paneer in slightly thick cubes. If using frozen paneer, then just thaw it for some minutes in warm water, before slicing.
- In a mixing bowl add all ingredients except oil, paneer cubes, chaat masala, coriander and mint leaves.
- Mix every thing very well with a spoon or wired whisk to a smooth batter mixture without any lumps.
- Now add the paneer cubes. Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break. You can even mix the paneer cubes gently with your hand.
- Cover the bowl and allow to marinate for 30 minutes at room temperature. If keeping for longer time, then refrigerate. You can also marinate for 4 to 5 hours or overnight in the fridge.
Making paneer amritsari
- Now heat 3 tablespoons of oil in a thick bottomed tawa/skillet or a frying pan. When the oil becomes hot, place a small paneer cube.
- This is just to check if the paneer does not stick to the pan and the hotness of the oil. The oil has to be medium hot. Do use a well seasoned pan while frying, or else the paneer cubes will stick to the pan.
- Now coat the marination well on the cubes and place them on the tawa.
- When the base becomes crisp and golden, flip and fry the other side.
- Flip a couple of times and fry till both sides are crisp, golden and evenly cooked. Slightly thick paneer cubes do not get hard while frying and remain soft even after frying.
- However, don't fry for a long time, as then the paneer cubes will get dense. Keep on regulating the flame from low to medium while frying.
- Remove the fried paneer cubes and drain them on kitchen paper towels. Fry the remaining in the same way. Depending on the size of pan, you can fry all at once or in two batches.
- Serve Paneer Amritsari hot sprinkled with some chaat masala powder and a mint or coriander leaves garnish. Accompany mint chutney, tamarind chutney or a mint raita by the side. You can also serve a side of thinly sliced onions and lemon wedges to go with the Amritsari Paneer.
Notes
- Tofu, half boiled potatoes, blanched cauliflower can be used instead of paneer.
- You can add the spices as per your taste preferences.
- If baking then bake/grill at 180 degrees C/356 degrees F in a preheated oven till the paneer cubes become golden or slightly charred from the edges. Brush some oil on the paneer cubes before baking.
- This recipe can be easily scaled to suit your requirements.
- Use soft and fresh paneer and make sure it is not rancid.
- If needed you can add some more oil while frying in batches.
Nutrition Information
Show Details
Calories
616kcal
(31%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
54g
(83%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
18g
Cholesterol
83mg
(28%)
Sodium
343mg
(14%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
168IU
(3%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
0.3mg
Vitamin B6
0.1mg
Vitamin C
1mg
(1%)
Vitamin E
9mg
Vitamin K
4µg
Calcium
610mg
(61%)
Vitamin B9 (Folate)
66µg
Iron
1mg
(6%)
Magnesium
26mg
Phosphorus
50mg
Zinc
0.5mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 54g | 83% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 83mg | 28% |
| Sodium | 343mg | 14% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 168IU | 3% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 9mg | |
| Vitamin K | 4µg | |
| Calcium | 610mg | 61% |
| Vitamin B9 (Folate) | 66µg | |
| Iron | 1mg | 6% |
| Magnesium | 26mg | 7% |
| Phosphorus | 50mg | |
| Zinc | 0.5mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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