vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Crispy Crunchy Paneer With Ginger Gravy

SZECHUAN PANEER

Szechuan Paneer

This easy recipe uses previously prepared Indo Chinese Szechuan sauce that can be made ah...

Channa Cabbage

Channa Cabbage

This is typical south indian everyday subzi. Soaked chana dal and shredded cabbage...

Natthala fish Curry

Natthala Fish Curry

Natthala fish Curry tastes amazingly delicious with a perfect blend of spices....

BRINJAL WITH SESAME SEEDS

Brinjal With Sesame Seeds

Eggplant and sesame seeds is a wonderful dish made with small eggplant, stir-fried with d...

Simple Egg Curry with Pressure Cooked Onion Tomato Gravy

Simple Egg Curry With Pressure Cooked Onion Tomato Gravy

Boiled eggs cooked in a spicy tomato onion based masala curry. This dish is perfect for a...

SOYA CHUNKS & GONGURA CURRY

Soya Chunks & Gongura Curry

This is a very healthy dish which is not very difficult to make. It goes very well with ...

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

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
CRISPY CRUNCHY PANEER WITH GINGER GRAVY
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.





Cooking with images Paneer bhaji, Paneer Cheese , Tali palya







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter