Paneer Amritsari Recipe
User Reviews
5
Paneer Amritsari Recipe
Description
The recipe starts with cutting fresh paneer into cubes. A smooth batter is prepared from besan (gram flour), carom seeds (ajwain), turmeric, garam masala, Kashmiri red chili powder, lemon juice, ginger garlic paste, water, and salt. The paneer cubes are gently tossed in this batter to coat evenly without breaking.
After marinating at room temperature for 30 minutes or longer refrigerated, the coated paneer is shallow-fried in hot oil on a thick skillet until golden and slightly charred on the edges. The cooking temperature is monitored carefully to prevent sticking and ensure crispiness. Sprinkling chaat masala and garnishing with fresh coriander and mint completes the dish, offering layered spice and aroma.
Paneer Amritsari can be served as a snack or appetizer alongside chutneys or as a side dish. Its crisp exterior and spiced interior make it a flavorful addition to meals.
Alternatives like tofu or vegetables can be coated in the same batter. For a lighter option, baking or grilling at 180°C until golden is possible. Fresh paneer ensures the best texture, and the recipe scales well for larger quantities.
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 neutral cooking oil for shallow frying, generic cooking oil
- chaat masala as required for sprinkling
- Coriander and mint leaves for garnish, few leaves
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, or blanched cauliflower can replace paneer for variety.
- Adjust the spice levels in the batter according to your taste preferences.
- If baking, brush oil on paneer cubes and bake at 180°C (356°F) until golden and slightly charred at edges.
- Use fresh, soft paneer that is not rancid for best results.
- Additional oil may be required when frying multiple batches for even cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
