Today, let’s make Santosh Dhaba Style Paneer Narmada, which is a super soft paneer recipe made with a secret filling to keep soft, and flavorful. This Indo Chinese Starter is loaded with flavors and textures of Paneer Chilli and more!
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Ingredients:
Paneer – 300g
Kaju / Cashewnuts – 2 tbsp
Sesame Seeds / Till – 1 tbsp
Coriander Leaves – 1 tbsp
Melon Seeds – 1 tbsp
Salt – to taste
Chilly Flakes – 1 tsp
Dahi – 2 tbsp
Maida – 4 tbsp
Corn Starch – 4 tbsp
Water – to make a batter
Oil – to fry & cook
Garlic – 3-4tbsp
Cashewnuts – 10 pieces
Whole Red Chilli – 6-7
Green Chilly – 3 slit
Onion – 1 large
Capsicum – 3 Colors – 1 cup
Salt – to season
Ginger Garlic Paste – 1 tsp
Tomato – 1
Spring Onions – 2 tbsp
Flavoring Salt – 1 pinch
Schezwan Sauce – 3 tbsp
Ketchup – 2 tbsp
White Pepper – 1 tsp
Water – ½ cup
Corn Starch – 1 tbsp
Vinegar – ½ tsp
Kitchen Products I use:
Measuring Cup & Spoon Set – https://amzn.to/2KZBVpq
Kitchen Weight Scale – https://amzn.to/2ug3G65
Instant Yeast – https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – https://amzn.to/2KZSkdn (small pack)
Pizza Screen – https://amzn.to/2m4zpn6 (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – https://amzn.to/2MZFGvC
Good NonStick Pan – https://amzn.to/2zl0hsa
Whipping Cream – https://amzn.to/2ugPB8m
Oven For Baking – https://amzn.to/2udP3A5 (28liter is good enough)
Microwave – https://amzn.to/2ubhHmn (not good)
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