Paneer with Curry Leaves

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

1. Dry roast cumin seeds, coriander seeds and fennel seeds in a non-stick pan till fragrant.
2. 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.
3. Cut cottage cheese into 2 inch cubes.
4. Transfer the ground paste into a bowl. Add cottage cheese cubes and mix well. Add 1 tbsp oil and mix lightly.
5. 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.
6. Finely chop tomato.
7. 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.
8. 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

Reference Post : See more at: http://www.sanjeevkapoor.com/Recipe/Air-fried-Paneer-with-Curry-Leaves-Sanjeev-Kapoor-Kitchen-FoodFood.html#sthash.wMctofDO.dpuf