Paneer Amritsari
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Paneer Amritsari is a vibrant and zesty dish that showcases the bold flavors of Amritsar's spice markets. This recipe features succulent fingers of fresh paneer that are marinated in a tangy besan (gram flour) batter spiked with carom seeds (ajwain), ginger-garlic, and a host of Punjabi spices. The paneer is then pan-fried or deep-fried to a crispy golden state, creating a wonderful contrast with the soft, melt-in-the-mouth center. Known for its addictive crunch and the distinct aroma of ajwain, it is a popular choice for starters or as a side dish in a professional-grade Punjabi thali. Best served with spicy green chutney and sliced onions.
Ingredients
Cooking Instructions
Tips & Secrets
- Ajwain is the key ingredient; crushing it slightly between your palms before adding releases its full aroma.
- Using rice flour along with besan ensures a superior, professional-grade crunch.
- Do not add water to the batter; use only thick yogurt to keep the marinade rich and flavorful.
- Fry the paneer on medium heat; high heat will burn the batter while leaving the inside raw.
Nutritional Information(Per 1 portion (150g))
310 kcal
18g
22g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.