Paneer amritsari – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
India Region / Locale: Punjab Servings: Serves 4
India Region / Locale: Punjab Servings: Serves 4Paneer Amritsari is a beloved North Indian snack named after the vibrant city of Amritsar in Punjab, the land of rich flavors and generous hospitality. This dish brings together the velvety texture of paneer and the robust spices characteristic of Punjabi cuisine, creating a fried delight that is indulgent and absolutely irresistible.
Ingredients
- Paneer – 400 g / 14 oz
- Besan (gram flour) – 1 cup / 120 g
- Yogurt – 1/2 cup / 120 g
- Red chili powder – 1 tsp
- Garam masala – 1 tsp
- Turmeric powder – 1/2 tsp
- Carom seeds (ajwain) – 1/2 tsp
- Salt – to taste
- Water – as needed
- Oil – for deep frying
- Lemon wedges – for serving
Instructions
- Cut the paneer into cubes or rectangles, about 1 inch in size.
- In a bowl, mix besan, yogurt, red chili powder, garam masala, turmeric, ajwain, and salt. Add water gradually to make a thick batter.
- Heat oil in a deep pan over medium heat.
- Dip each paneer piece into the batter, ensuring it is fully coated.
- Fry the paneer pieces in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels.
- Serve hot with lemon wedges on the side.
Substitutions
- Paneer -> Firm tofu
- Besan (gram flour) -> Chickpea flour
- Yogurt -> Greek yogurt or coconut milk for a vegan option
Enhancements in the Next Evolution
- Add a teaspoon of ginger-garlic paste to enhance flavor.
- Incorporate finely chopped coriander leaves into the batter for freshness.
- Include a pinch of chat masala in the batter for an extra zing.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
