Crispy paneer cubes

Malzemeler

2 tablespoons gram flour (besan/chickpea flour)

70ml (2½fl oz) natural yogurt

¼ teaspoon salt

1 teaspoon kashmiri chilli powder

1 teaspoon kasuri methi (dried fenugreek leaves)

½ teaspoon amchur (mango powder)

½ teaspoon garam masala

½ teaspoon ground cumin

200g (7oz) paneer, cut into 2.5cm (1 inch) cubes

sunflower oil, for shallow-frying

Yöntemler

Heat a frying pan, add the flour and toast over a low heat for about 2 minutes until it starts to change colour, stirring constantly.

Put the toasted flour into a bowl with the yogurt, salt and spices and mix together well. Add the paneer cubes and gently turn in the marinade until well coated.

Heat enough oil for shallow-frying in a frying pan. Carefully add the paneer to the hot oil and cook over a medium to high heat for 1–2 minutes, turning halfway through, until golden and crispy. Serve warm.

Notlar

Snack, light meal, side or starter – I don’t know how to categorize this dish. In India, you would serve it as a snack with some chai or even as a starter, however heavy the meal to follow (there is always room for fried paneer). The spiced yogurt is a great marinade, with the addition of gram flour ensuring that it sticks to the paneer. Toasting the flour is important, as it eliminates the raw taste, resulting in a delicious and crisp paneer. Serve with Coriander Peanut Chutney.