Herbed Cottage Cheese Delight!

diet - aviatorsbuzz

Ingredients:

  • Cottage cheese/ Paneer – 250gms, cut into cubes/slices

For the marination:

  • Olive oil – 2 tbsp
  • Lime juice – 2 tbsp
  • Ginger garlic paste – 1 tsp
  • Salt and pepper to taste
  • Chat masala – 1/2 tsp
  • Tomato ketchup – 2 tbsp
  • Chili sauce – 1 tsp
  • White vinegar – 1 tsp
  • Mixed herbs – 1 tsp
For coating the paneer:
  • Cornflour and Maida – 1 cup, mix
  • Oil to shallow fry/deep fry
For the sauce:
  • Oil – 1 tbsp
  • Chopped garlic – 1 tsp
  • Mixed herbs – 1/2 tsp
  • Quarters of onions – 1 cup
  • Dices of capsicums – 1 cup
  • Red chili & green chili sauce – 1 tbsp each
  • Soy sauce – 2 tsp
  • Schezuan sauce – 2 tbsp
  • Water – 1 cup
  • Cornflour solution – 2 to 3 tbsp
  • Roasted crushed peanuts – 1 tbsp
  • Fresh herbs for garnish

Method:

  • Prepare all the ingredients for the garnish.
  • Marinate the paneer cubes and keep aside for 10 mins, coat with dry maida and cornflour mixture and fry, allow to cool.
  • Heat oil, and saute the ingredients for the sauce, add onions and capsicums, add water bring to a boil, add cornflour solution.
  • Add in the fried paneer cubes, cook for 1 min.
  • Serve hot garnished with herbs, greens, peanuts.
Chef’s Variations:
  • Try the same recipe for non-veg with chicken/fish/prawns. For more veggie options, use baby corn, cauliflower, broccoli or tofu.
  • You can try making it healthier by placing the marinated paneer onto a baking tray instead of frying.

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Dr. Kaviraj Khialani - Master Chef
A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".