1. Paneer Pakoda:
You Will Need:
250 grams of paneer, cubed
1 teaspoon of carom seeds
6 tablespoons of gram flour
½ teaspoon of cooking soda
1 teaspoon of dry mango powder
1 teaspoon of fennel seeds
1 teaspoon turmeric
Salt as per taste
2-3 cups oil for deep frying
½ tablespoon of oil for the batter
Combine gram flour with fennel seed, salt, cooking soda, turmeric powder, mango powder and carom seed. Then add water and mix to make a smooth batter.
Add ½ tablespoon of oil and mix again.
Heat a frying pan with oil.
Coat the paneer cubes in the batter one by one and then slide into the oil. Make sure that the flame is medium while you fry them.
Once the pakoras turn golden yellow, take out from the oil and place on the absorbent napkin.
Serve hot along with some mint chutney or tomato ketchup.
2. Kale Paneer:
You Will Need:
1 pound of fresh kale, cleaned and chopped
4 cloves of garlic, chopped
1 cup of paneer, cubed
Kosher salt, to taste
6 tablespoons of whole milk
½ teaspoon of garam masala
¼ teaspoon of cayenne
1 tablespoon of vegetable oil
Heat oil in a non-stick skillet and fry the paneer cubes until golden brown. Transfer to the plate and leave it aside.
In the same skillet, add garlic and cook for 30 seconds.
Then add kale and salt and cook for two to three minutes. Reduce the heat and cook for another 7 to 10 minutes, until the kale softens.
Now stir in the milk, cayenne, and garam masala.
Add the paneer cubes to the kale and cook for another 3 minutes.