Warm, richly spiced, and built for a satisfying meal, Paneer Amritsari Recipe is a vegetarian Indian, punjabi appetizer made with simple everyday ingredients in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 2 minutes
- Cook time: 8 minutes
- Total time: 10 minutes
- Yield: 3 · 3 People
- Category: Appetizer
- Cuisine: Indian, punjabi
Ingredients
- 2 cups paneer (chilled / cold)
- ⅛ teaspoon carom seeds ((ajwain))
- ½ to ¾ teaspoon red chili powder ((use less for toddlers))
- 1 teaspoon garam masala
- ⅛ teaspoon amchur powder ((dried mango powder or lemon juice as needed))
- 1 pinch black pepper crushed ((optional))
- ½ teaspoon Kasuri methi (crushed or dried fenugreek leaves)
- 1 teaspoon ginger garlic paste
- ¼ to ⅕ teaspoon salt ((adjust to taste))
- 1 Pinch turmeric (or haldi)
- 3 tablespoons besan ((gram flour preferably coarse one))
- 2 tablespoons Oil
Method
How to make Paneer Amritsari
- Make sure the paneer is chilled else it can easily turn rubbery.
- Add all the ingredients to a bowl and toss them gently. If required sprinkle 1 to 2 tablespoon water to coat the flour and spices with the paneer.
- Heat oil in a wide pan and saute paneer until the raw smell of besan has gone. Taste test and add more spices and salt to taste.
- Paneer amritsari begins to smell good, when it is done. Switch off the heat and serve as a snack or a side with roti, rice. You can also roll them up in wraps.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
