BY CHEF SURAJIT BANERJEE,
EXECUTIVE CHEF,
MARASA SAROVAR BODH GAYA
INGREDIENTS:
Corn flour- 30 gms
Plain flour -25 gms
Ginger garlic paste -15 gms
kashmiri red chilli powder -5 gms
white pepper powder -2 gms
salt -1 gms
paneer / cottage cheese -15 gms
Refined oil -0.35 lt
Garlic -5 gms
Green chilli – 2 gms
Spring onion – 5 gms
onion – 24 gms
capsicum -35 gms
soya sauce -15 gms
chilli sauce -1 gms
tomato sauce -25 gms
vinegar -0.05 lt
METHOD:
Firstly, in a small bowl take corn flour and maida. Also add ginger garlic paste, hilli powder, pepper powder and salt. Form a smooth lump free batter adding water. Now dip cubes of paneer and coat uniformly. Deep fry in hot oil making sure the flame is on medium. Stir occasionally until the paneer cubes turn golden brown and crisp. Drain off the fried paneer and keep aside. In a large kadai heat refined oil and saute garlic, chilli and spring onion. Also, saute onion and capsicum on high flame for a minute. Further add chilli sauce, tomato sauce, vinegar and soy sauce. Now add chilli powder, pepper powder and salt. Stir fry until the sauce is combined well.Prepare the corn flour slurry by mixing corn flour in water. Pour the cornflour slurry into the wok and mix continuously. Stir fry until the sauce turns glossy and thickens. Add in fried paneer and spring onion. mix well.Garnish with spring onion. “
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