Crispy Crunchy Paneer With Ginger Gravy

Share
89 Ratings
0 Reviews
Print
Recipe By Vahchef
30 m
2 servings
402.2 Cals

Basic Onion Tomato Gravy Using Pressure Cooker

This traditional Indian tomato gravy can be used as a base for all sorts of vegetables....

Paya Attu Kalu Curry

Feet of lamb cooked into curry. Paya Attu kalu curry is an authentic dish where legs of l...

Green Coconut Paya

The hot and spicy paya curry is laden with the rich taste of coconut, masalas and onion i...

Chicken Curry With Mustard Oil

Chicken curry recipe made with mustard oil that is sure to impress and wow your guests. T...

Aila Fish Fry

This fish fry is an awesome dish from coastal regions of kerala that every Malayali can't...

Curry Leaves Rice

curry leafs (kurvepaku), tamerind( Chintha pandu), whole red chilli ( endu mirchi), fres...

Crispy Crunchy Paneer With Ginger Gravy Recipe, chahna sukhi sabji, How To Make Crispy Crunchy Paneer With Ginger Gravy Recipe

Name: CRISPY CRUNCHY PANEER WITH GINGER GRAVY
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

This is a snack item with a soft yogurt and milk rotti which can be also served as curry.

About Recipe

Panir vepudu, varuval, Poneer chehna Bhaja

How to make CRISPY CRUNCHY PANEER WITH GINGER GRAVY

(89 ratings)

0 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Paneer/Cheese

Servings : 2 persons
Published date : February 18, 2019

Ingredients used in CRISPY CRUNCHY PANEER WITH GINGER GRAVY
• Curd - 1/2 cup.
• Milk - 1/2 cup.
• Sugar - 3 teaspoons.
• Oil - to fry.
• Flour - 1 cup.
• Baking soda - 1 pinch.
• Shahijeera - 1 pinch.
• Kalonji (nigella) seeds - 1/2 tea spoon.
• Salt - to taste.
• Ghee - 1 tea spoon.
• Paneer - 1 cup.
• Corn flour - 1 tablespoon.
• Refined flour - 1 tablespoon.
• Soyabean granules - 1/2 cup.
• Onion paste - 2 tablespoons.
• Ginger paste - 1 tablespoon.
• Garlic paste - 1 tea spoon.
• Red chilli paste - 1 tablespoon.
• Green chilli sauce - 1 tea spoon.
• Tasting salt - 1/2 tea spoon.
• Tomato ketchup - 1 tablespoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Soya sauce - 1/2 tea spoon.
• Vinegar - 1 tea spoon.
• Black pepper - 1/2 tea spoon.
Method:
Take curd and milk in a bowl then little quantity of sugar, some oil and mix it well. Then add baking soda to the flour and mix it well, now add caraway seeds or shahi jeera, kalonji (nigella) seeds and transfer this mixture in the mixture of curd and mix it like a batter with some salt. Leave this batter for 15minutes for resting. After resting divide the dough into small portions and make it into roundels with the help of dusting flour. Roll it and roast it on a hot pan covered with a lid. Apply little ghee and flip it another side for cooking with the lid on it. Once they are cooked transfer them to a chopping board. For paneer ginger gravy: Take corn flour and refined flour in a bowl then add salt, water to make a smooth paste. Then take the paneer slice and dip into the slurry and then coat with soya bean granules and keep it aside. Repeat the process with all the paneer slices and then deep fry them in hot oil but not completely just half. For ginger sauce: Take some oil in a kadai add raw onion paste then after 6-7minutes add ginger paste, garlic paste and saute on high flame. Then add red chili paste, green chili sauce to balance this. Now add soya sauce, sugar, tasting salt, vinegar, tomato ketchup, water, black pepper and saute continuously. Take half of it in a bowl and add water to the remaining mixture and cook for it for 2 minutes then add coriander leaves and the sauce is ready. Once again deep fry the paneer pieces. Meanwhile, chop the rotis into pieces and plate them, serve it.