Paneer Amritsari with a Texan Twist

Ingredients

In this Texan adaptation of Paneer Amritsari, we incorporate Texan spices and flavors to give the dish a distinct Texan twist. The original Indian recipe typically uses a combination of Indian spices like cumin, coriander, and garam masala. However, in this Texan version, we replace some of these spices with Texan favorites such as chili powder, smoked paprika, and cayenne pepper. This modification infuses the dish with a smoky and slightly spicy flavor profile, reminiscent of Texan cuisine. We alse have the original recipe for Paneer Amritsari, so you can check it out.

• 400g (14 oz) paneer, cut into cubes 400g (14 oz) paneer, cut into cubes
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1 tablespoon Texan chili powder 1 tablespoon Texan chili powder
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornmeal, Texan chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
2. 2.
   Dip each paneer cube into the buttermilk, allowing any excess to drip off, then coat it in the flour mixture, pressing gently to adhere. Repeat with all the paneer cubes.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
4. 4.
   Fry the coated paneer cubes in batches until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
5. 5.
   Garnish with fresh cilantro and serve hot with lemon wedges.

Treat your ingredients with care...

• Paneer — Make sure the paneer is firm and fresh for the best texture in the final dish. If you can't find paneer, you can substitute it with firm tofu.

Tips & Tricks

• For an extra Texan touch, serve the Texan Spiced Paneer Amritsari with a side of tangy barbecue sauce or ranch dressing.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the flour mixture.
• To make the dish even more flavorful, marinate the paneer cubes in the Texan spice blend and buttermilk for 30 minutes before coating and frying.

Serving advice

Serve the Texan Spiced Paneer Amritsari as an appetizer or as a main course accompanied by steamed rice or naan bread. It pairs well with a fresh salad or coleslaw.

Presentation advice

Arrange the golden brown paneer cubes on a platter and garnish with fresh cilantro. Serve with lemon wedges on the side for squeezing over the paneer before enjoying.