Being born and brought up in Chennai, I love all South Indian flavours. Fried curry leaf, coconut in curries and chutneys, tangy rasam, piping hot idlis... you name it and I love it all! It's serious comfort food... not to mention, also one of the healthiest and lightest cuisines of India.
This is my #gourmetised twist on paneer tikka. It's a very quick recipe with minimum ingredients. You can make this when in a hurry, and when u want to present something different and fusion-like in your menu.
SERVES 4
INGREDIENTS
200 gm paneer
½ cup water
1 tsp sambar powder
a pinch of turmeric powder
Salt to taste
7-8 curry leaves
1 tbsp oil
METHOD
Cut paneer in thin square slices.
Make marination of water, chilli powder, turmeric powder and salt. Dip the paneer in them for half an hour.
In a non-stick pan, pour a little oil and fry some curry leaves. Then place the paneer slices and grill on both sides until brown.
Serve with Szechwan sauce, ketchup or any chutney.
You can also use these in your buddha bowls.
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