Paneer Amritsari
by Tarla Dalal
Added to 45 cookbooks
This recipe has been viewed 41935 times
Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari |
Amritsar is a wonderful place. It's well known for the Golden Temple, but mostly for the famous Amritsari Khana. The most popular dish from Amritsar is the Amritsari macchi. Here I have substituted the macchi or fish with paneer. The paneer is dipped in a flavourful marinade and deep fried making it crispy and crunchy on the outside and deliciously soft on the inside. The chaat masala adds just the right amount of punch to the recipe. This makes and excellent finger food at parties and a lip-smacking treat when hunger pangs strike!
For paneer amritsari- To make amritsari paneer fry recipe, combine, ginger garlic paste, kasuri methi, lemon juice and salt in a flat plate. Mix well.
- Add the paneer and rub the marinade well. Keep aside for 5 to 10 minutes.
- Dip each paneer cube in the marinade and coat it well using rice flour.
- Heat oil in a deep pan, deep fry a few coated paneer cubes until light golden brown and crispy.
- Repeat step 5 to deep fry all the pieces. Drain it well on an absorbent paper.
- Serve amritsari paneer fry hot with green chutney.
Paneer Amritsari recipe with step by step photos
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Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | then do try other paneer fry recipes also:
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See the below image of list of ingredients for making amritsari paneer fry.
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To make Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | in a deep bowl, add ¼ cup hung curds (chakka dahi). Hung curd adds a touch of richness and creaminess to the final dish. When the marinated paneer is fried, the yogurt solids caramelize slightly on the surface, contributing to a richer flavor profile.
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Add ¼ tsp carom seeds (ajwain). Carom seeds have a unique flavor profile that is often described as warm, slightly pungent, and thyme-like. They add a subtle complexity to the spice mix in the pakora batter.
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Add ½ tbsp kashmiri red chilli powder. Kashmiri chili powder is known for its vibrant red hue, which contributes to the classic red color of the pakora batter.
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Add ¼ tsp turmeric powder (haldi). Turmeric powder adds a beautiful golden yellow hue to the pakoda batter. This vibrant color is a signature characteristic of Amritsari cuisine and adds visual appeal to the dish.
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Add ½ tsp garam masala. Garam masala brings a warm, comforting, and slightly spicy dimension to the pakoda batter.
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Add 2 tbsp besan (bengal gram flour). Besan is the main flour used to create the batter that coats the paneer cubes. It provides the structure and holds everything together during frying.
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Add 2 tbsp rice flour (chawal ka atta). Rice flour helps create a lighter and crispier coating around the paneer compared to using only besan.
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Add salt to taste.
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Add ½ tsp chaat masala. This blend of spices creates a harmonious balance of tangy, salty, savory, and slightly spicy notes that elevate the overall flavor profile of the pakoda.
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Whisk well.
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In a flat plate, add 1 tbsp ginger-garlic (adrak-lehsun) paste. Ginger and garlic are aromatic powerhouses. The paste adds a pungent and warming aroma to the paneer, making the pakoras even more enticing.
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Add 1 tsp dried fenugreek leaves (kasuri methi). The aroma of kasuri methi is quite pleasant and adds another dimension to the overall sensory experience of the pakoda.
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Add 1 tsp lemon juice. A squeeze of lemon juice adds a touch of brightness and tanginess to the marinade.
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Add salt. Salt enhances the flavors of the paneer itself.
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Mix well.
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Add 1½ cups paneer (cottage cheese), cut in to 50 mm (2") long cubes.
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Rub the marinade well. Keep aside for 5 to 10 minutes.
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Dip each paneer cube in the marinade.
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Coat it well using rice flour.
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Repeat step 8 and 9 to coat all the paneer pieces.
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Heat oil in a deep pan, deep fry a few coated paneer cubes until light golden brown and crispy.
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Repeat step 5 to deep fry all the pieces. Drain it well on an absorbent paper.
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Serve Amritsari paneer fry recipe | Amritsari paneer pakoda | paneer amritsari | hot with green chutney.
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Pair your Amritsari Paneer Fry with cooling mint chutney, tangy tamarind chutney, or a side of raita for a delightful combination of textures and tastes.
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Use full-fat fresh yogurt in the marinade for added richness and creaminess.
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Avoid adding too much water to the marinade. You want a thick coating that adheres well to the paneer, not a runny batter.
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Use fresh, firm paneer for the best texture. Avoid frozen paneer as it can become crumbly when fried.
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Nutrient values per serving
| Energy | 266 cal |
| Protein | 12.8 g |
| Carbohydrates | 14.7 g |
| Fiber | 2.3 g |
| Fat | 17.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 282.9 mcg |
| Vitamin B1 | -0.6 mg |
| Vitamin B2 | -0.7 mg |
| Vitamin B3 | -0.4 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 22.1 mcg |
| Calcium | 354 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11 mg |
| Potassium | 108 mg |
| Zinc | 0.3 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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