Producer: Priyanka Das Editor: Sujata Singh
In a kadhai, depending on its size, pour oil for deep frying.
Meanwhile, in a mixing bowl add a quarter cup of maida, 3 tablespoons of corn flour, a quarter spoon of salt and half a teaspoon of Kashmiri red chilli powder.
Add a little bit of water to make a batter that is neither too thick nor too thin. To it, add the paneer cubes to coat with the batter properly.
Now, add the coated paneer in the hot oil to deep fry it. After some time, when they turn a goldish colour, stir them. Remove them from the kadhai once done.
Add a teaspoon of corn flour to a small bowl, mix it with a bit of water and keep it aside.
In a pan, pour oil in it and when it becomes hot, saute it with 1 chopped onion and tomato.
Then add salt and sugar as per your taste. Next, add ginger garlic paste and saute it properly for 2 minutes till the raw smell goes away.
Add chilli powder to it and saute it. Then pour some water in it and let the whole thing cook.
Add tomato ketchup, soy sauce and vinegar in the gravy and mix it well and then add the paneer fry to it.
As the gravy starts to thicken, add the fried paneer pieces and cook for a couple of minutes. Switch off the flame and add spring onion as garnish.