This mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to people.
Ingredients
Method
1) Mix the chickpea flour, spices and salt and pepper in a medium sized bowl and mix. Add the yoghurt and water band mix until a thick batter is formed. Add a little water if it seems too thick.
2) Heat the oil in a large non-stick frying pan over a medium-high heat. Dip the paneer pieces into the batter and then carefully add to the hot oil, using tongs. Fry on each side for about 2 to 3 mins until golden brown. Serve with chutney.
For the paneer:
1) Bring the milk to a boil in a large pan. Add the vinegar and stir until the mixture separates into solids and liquid.
2) Drain the mixture through cheesecloth set in a large mesh sieve (strainer). Wrap the ends of the cheesecloth around the curd and put a heavy weight on top such as a biscuit jar or rice container. Let the water drain completely for at least 20 mins or even better for 1 hour, or overnight for a firmer paneer.
3) Remove the cheesecloth and use immediately, or refrigerate in a covered container for up to 5 days. Cut the paneer up into suitable pieces before dipping into the batter and frying.