Paneer 65

Cut the paneer into cubes and place them in a mixing bowl.

Add salt, Kashmiri chilli powder, garam masala, red chilli flakes, coriander powder, cumin powder, chopped coriander leaves, and chopped curry leaves. Toss the paneer with these spices to ensure an even coating.

Next, add rice flour and cornflour to the bowl, and once again toss the paneer cubes to coat them evenly.

In a separate bowl, combine curd, ginger garlic, and lemon juice.

Pour this curd mixture into the bowl of paneer, mixing well to coat the paneer cubes evenly. Let the mixture rest for at least 30 minutes.

Heat oil for deep frying in a pan or kadai over medium-high heat for deep-frying. Test by dropping a small piece of marinade into the oil; if it sizzles and rises to the top, the oil is ready.

Drop each coated paneer cube and gently drop them into the hot oil, ensuring they are spaced apart to prevent sticking. Fry the paneer cubes in batches. Reserve any leftover marinade for later use.

Allow the paneer to fry for a few minutes. Then using a slotted spoon, flip the paneer cubes to fry the other side until golden brown and crispy, avoid excessive browning. Place the fried paneer on paper towels to blot any excess oil.

Heat oil in a pan. Add the curry leaves, dry red chillies, chopped garlic. Stir for few seconds.

Add the chopped onion, and sauté until the onions turn translucent.

Add chopped green chillies, salt, and sugar to the tempering mixture. Stir well.

Now, add the reserved marinade (if any) to the tempering mixture and cook it for a few minutes. Add a little water, if needed, to maintain the consistency of the sauce.

Add the fried paneer cubes to the tempering mixture and toss them until they are well coated.

Garnish with coriander leaves, squeeze some lemon juice and serve hot. Enjoy!