Potato Paneer Fry

    Potato Paneer Fry is not a commercial dish and is not always available at Indian Restaurants. This is an especially
    good dish for all those who are vegetarian and are looking for meat substitute.

    Serves 6:
    Preparation time: 25 minutes


    Ingredients:
  • Paneer grated – 250 gm
  • Potato, boiled and grated – 250 gm
  • Red Chilli Powder – 1 teaspoon
  • Cumin Powder – 1 teaspoon
  • Salt – 2 teaspoon or to taste.
  • Coriander, finely chopped – 1 small bunch.
  • Oil – ½ litre


    Method:
  • Boil Potato; peel and grate them in a large mixing bowl. Make Paneer (See recipe for making Paneer); grate and mix
    in the bowl with the potato.

  • Add red chilli powder, cumin powder, salt, coriander and mix well. Ensure that no lumps remain while mixing the
    potato, paneer and spices.

  • Make small round balls with the mixture, ensuring there are no cracks on any side. Cracks on the ball will lead to
    them opening when fried.

  • Heat oil in a large pan. Gently add the balls in it, one at a time. Allow enough space in the pan to turn them over. Fry
    till they are golden brown in colour.

  • Remove from oil when brown on all sides and keep on a kitchen towel to absorb excess oil. Serve hot with chutney
    or ketchup.


    Variation:
    Left over Potato paneer fry can be used for making Malai Kofta. See recipe of malai kofta.


    Tips:
    Use Potato Paneer Fry to make tortilla rolls; add some chillie sauce, mint chutney and salad to make a delicious
    snack!