Ingredients
Cottage cheese (paneer) - 250 grams
Curry leaves - 25-30
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Fennel seeds (saunf) - 1 teaspoon
Ginger peeled - 1 inch
Green chillies - 2-3
Garlic cloves - 4-5
Bengal gram (daalia) roasted - 1 tablespoon
Lemon juice - 2 teaspoons
salt - to taste
Oil - 2 tablespoons
Tomato - 1 medium
Method
- Dry roast cumin seeds, coriander seeds and fennel seeds in a non-stick pan till fragrant.
- Slice ginger and put in a mixer jar. Roughly chop green chillies and add to the jar. Add garlic, roasted Bengal gram, curry leaves, roasted ingredients, lemon juice, salt and 2 tbsps water and grind to a thick paste.
- Cut cottage cheese into 2 inch cubes.
- Transfer the ground paste into a bowl. Add cottage cheese cubes and mix well. Add 1 tbsp oil and mix lightly.
- Place only the prepared cottage cheese cubes in the air fryer basket and cook at 180º C for 10-12 minutes. Let the rest of the marinade remain in the bowl.
- Finely chop tomato.
- Heat remaining oil in another non-stick pan, add tomato and sauté till soft. Add the marinade remaining in the bowl with 3 tbsps water and salt and mix well.
- Transfer this tomato chutney into a serving bowl. Halve one of the roasted cottage cheese cubes and place it on a serving plate along with the other cubes and serve immediately with the tomato chutney.
That’s all , Marinated cottage cheese cubes air-fried and served with a flavourful tomato chutney
