This Paneer Amritsari is a delicious starter made with paneer, gram flour, spices and herbs. It is kids' friendly and can also be served in rolls, wraps and sandwiches.

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

  1. Make sure the paneer is chilled else it can easily turn rubbery.
  2. 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.
  3. 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.
  4. 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.