Paneer Tawa Fry

Paneer Tawa Fry-Anuradha Mudalagiri Kamath

PANEER TAWA FRY :::::: QUICK N TASTY RECIPE 

THIS IS SIMPLE AND QUICK TO MAKE ALSO DOESN'T REQUIRE LONG HOURS IN THE KITCHEN

FOR THIS RECIPE YOU REQUIRE TWO MASALAS MADE SEPARATELY. 

PREPARATION:
1) DRY MASALA ::1/2" CINNAMON, 2-3 CLOVES, 3-4 PEPPER CORN,1/2 TEA SPOON CUMIN SEEDS,1 -1/2 TEA SPOON CORIANDER SEEDS,3 CARDAMOM, LESS THA 1/2 TEASPOON TURMERIC POWDER,1/2 TEA SPOON CHILLI POWDER. DRY GRIND ALL THE ABOVE INGREDIENTS IN A MIXER AND SET ASIDE.

2)WET PASTE:::: 2. GREEN CHILLIES,SMALL BUNCH OF CORIANDER LEAVES,1" GINGER(PEELED), 6-7 CLOVES OF GARLIC. ADD SALT AND CRUSH THE ABOVE INGREDIENTS WITHOUT WATER TILL FINE (PLEASE USE THE MORTAR PESTLE LIKE THE GRAND MOM DAYS . DONT MAKE IT IN A MIXER)

MARINATION:
TAKE 1/2 KG PANEER AND CUT IT INTO BITE SIZED PIECES. PUT IT INTO AN AIR TIGHT BOX ADD THE ABOVE WET AND DRY MASALA, ADD 1 TABLE SPOON OLIVE OIL,2-3 TEA SPOON OF THICK CURD ,LITTLE CHAT MASALA,SECURE THE LID AND SHAKE LIGHTLY TILL WELL MIXED.

YOU OPEN THE LID IN BETWEEN TO CHECK IF THE MASALA ARE GETTING MIXED WITH THE PANEER PROPERLY.

ONCE MIXED WELL KEEP THE CONTAINER IN THE FRIDGE FOR 1/2 HOUR.

COOKING :
TAKE A PAN ,PUT A LITTLE OLIVE OIL AND PLACE THE PANEER PIECES CAREFULLY SO THAT PANEER PIECES ARE INTACT. FRY TILL LIGHT GOLDEN ON BOTH SIDES. (IF YOU USE A NON STICK TAWA, YOU CAN COVER AND COOK TO RETAIN ADDED MOISTURE) THE TRICK OF THIS RECIPIE IS TO RETAIN THE TASTE AND MOISTURE OF THE SOFT PANEER AND THE TASTE IS HEAVENLY.

END RESULT YOU HAVE LIGHTLY CRISPED PANEER WITH SOFT TEXTURE AND DIVINE TASTE SHOULD BE HAD HOT WITH A SPRINKLE OF CHAT MASALA. THIS IS QUICK TO MAKE AND TASTY TO EAT

RECIPE COURTESY - MY DAUGHTER SUPRIYA KAMATH :)(DAUGHTER TEACHES MOM )