This recipe is a very famous and delicious Paneer Starter recipe in all over the world specially it is very famous in india and this paneer starter very verity, every age people like this wonderful recipe because it is made with paneer, curd and many spices which is liked by many people, paneer starter taste look very delicious and it can be find in hotels and restaurants,
Hey guy you are welcome back on my new blog so friends today I am making Paneer Starter recipe,
Whenever you feel like eating some appetiser of paneer starter which is tangy and spicy, then you can easily make it at home paneer starter will be coated in the red coloured marinade, and it’s Fried and then tempered with garlic onion and curry leaves with some black pepper, this paneer starter recipe taste is very amazing and delicious,
Prep time: 15-20 minutes Cooking time: 20-25 minutes Serves: 4-5 people
#Ingredients for paneer starter
Ginger garlic chilli paste
- GARLIC 5-6 CLOVES
- GINGER 2 INCH
- GREEN CHILLI 3 NOS.
- WATER AS REQUIRED
Batter
- RICE FLOUR 1/2 CUP
- CORN FLOUR 1/2 CUP
- KASHMIRI RED CHILLI POWDER 2 TBSP
- GARAM MASALA 1/2 TSP
- CUMIN POWDER 1/2 TSP
- BLACK PEPPERCORNS 1/2 TSP (FRESHLY CRUSHED)
- SALT TO TASTE
- GINGER GARLIC GREEN CHILLI PASTE
- CURRY LEAVES 25 NOS. (CHOPPED)
- CURD 5 TBSP (WHISKED)
- HOT OIL 3 TBSP
- WATER AS REQUIRED (ADDED GRADUALLY)
Paneer coating & Frying
- PANEER 500 GRAMS (CUBED)
- CORN FLOUR 1.5 TBSP
Tempering
- OIL 5 TBSP
- GARLIC 3 TBSP (CHOPPED).
- GREEN CHILLI 5 NOS. (CHOPPED)
- CURRY LEAVES 5 SPRIGS
- BLACK PEPPERCORNS A PINCH (CRUSHED
- SALT A PINCH
#how to make paneer starter recipe at home
#How to make Batter for Paneer Starter
1. First of all in a mixer grinder jar I am taking 4 to 5 garlic cloves 2 inch Ginger 3 spicy green chillies and we will add some water and prepare a fine paste, so I have prepared a fine paste
2. Now we will take a Big Bowl in a Big Bowl I am taking half cup rice flour, half cup cornstarch two tablespoon Kashmiri red chilli powder, half teaspoon garam Masala, half teaspoon cumin powder, and one fourth teaspoon freshly crushed black pepper, and add salt according to taste,
3. Now we will add ginger garlic and chilli paste that we had made earlier and I have chopped it 20 to 25 curry leaves, now I am adding them, now I am adding 5 spoon properly whisked curd, and I am adding two tablespoon hot oil it will give crispyness to our paneer starter,
4. Now whisk it while gradually adding water, now prepare a lump free batter make sure that the batter is not too runny, so make a really thick batter, so I have gradually added water mixed and formed a batter so you will see the consistency of the batter, so our batter is ready,
5. Secondly I am taking 500 gram paneer and I have cut this paneer into cube pieces, now I am adding one table spoon cornstarch on this Paneer and coat it lightly with cornstarch, the cornstarch will help the batter to stick well to our paneer starter, now transfer this coated paneer to the batter, and coat the Paneer with light hand with the batter, don’t it gently otherwise the Paneer will break, so I have gently mixed and coated the Paneer,
#How to fry paneer
Now I will fry this Paneer so lets learn how to fry this paneer,
6. So I am taking a fry Pan and I have heated the oil at 170 degree, now I am adding paneer in hot oil and fry it on medium High flame, gently add the Paneer in hot oil, and hare I am just frying half batch of paneer the rest of I will fry later,
Remember don’t overcrowd the oil otherwise the oil will become cold and the coating will become very oily, so I will fry the Paneer in two batches,
7. I am frying the Paneer once right now and then I will double fry it to make it crispier, at this stage fry it on medium flame so that the Paneer does not get to dark in colour, once the coating is nicely set then remove the Paneer and transfer it to a sieve, so similarly the next batch to and take it out in a sieve and rest to this paneer for 10 minutes,
8. Since we are double frying the Paneer the first frying process is done second frying process is called flash frying, it’s Fried on higher temperature, and then when you add the Paneer again to oil at higher temperature and fry for just a few seconds,
9. So you will notice that the Paneer becomes very crispy, that’s why we are double frying if you don’t want the super crispy then fry it in one go itself, and no need to double fry it it’s your choice but if you do fry it twice the Paneer will turn crispy,
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10. Once you have rested paneer for 10 minutes heat the oil some more, once the oil is hot then let’s learn how to fry it the second time,
11. Now add the Paneer in hot oil again, here you can add the whole batch together as your oil is hot, and you have to fry just for a few seconds, after that remove this paneer, paneer has become super crispy again transfer it to sieve to remove the excess oil, and here our paneer starter recipe is ready just need to add tempering to it,
#How to temper paneer starter
Let’s learn how to make the tempering,
12. Now I am taking a wok and I am adding 4 table spoon of the hot oil that we used for frying, now I am adding 3 tablespoon of chopped garlic, 5 green chillies 5 spring of curry leaves, and I am adding the curry leaves generously,
13. And cook them together to remove the raw pungency of the garlic, once the garlic isn’t raw anymore than we will add the Paneer to it, and sprinkle some freshly crushed black pepper on top, and add A pinch of salt and toss nicely to coat the tempering properly,
14. And our paneer starter recipe is a completely ready now let’s service it,
This paneer starter recipe makes super crispy and delicious, and it is my personal favourite recipe, and it is very tasty and delicious
so quickly make this paneer starter recipe at your home and tell me in the comment box how did you like this recipe, and the share this blog with your friends and family see you again take care bye bye,