Crispy Paneer Chops in Mint‑Coconut Cream Gravy

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 4 tablespoons Water (room temperature for batter)
• 0.5 teaspoon Chat Masala
• 0.25 teaspoon Salt
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 250 grams Paneer (cut into 2‑cm triangles)
• 2 tablespoons Green Chutney (mint‑coriander chutney, store‑bought or homemade)
• 0.5 teaspoon Red Chili Powder
• 2 tablespoons Rice Flour (for extra crispness; can substitute corn flour)
• 2 tablespoons Peanut Oil (for shallow frying)
• 1 cup Hot Water (for soaking fried paneer chops)
• 0.25 cup Fresh Mint Leaves (packed)
• 0.25 cup Fresh Coriander Leaves (packed)
• 2 Green Chilies (slit lengthwise)
• 1 teaspoon Turmeric Powder
• 1 tablespoon Ginger (finely chopped)
• 1 tablespoon Ginger‑Garlic Paste
• 0.5 cup Tomato Puree
• 1 teaspoon Kashmiri Red Chili Powder
• 1 teaspoon Chole Masala
• 4 tablespoons Desiccated Coconut Powder
• 4 tablespoons Sesame Seeds
• 50 grams Paneer (extra) (cut into small cubes for gravy)
• 1.25 cup Water (for gravy base)
• 2 tablespoons Peanut Oil (for gravy cooking)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves)
• 2 tablespoons Fresh Coriander Leaves (for garnish)
• 3 tablespoons Amul Cream (or any heavy cream)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 3 tablespoons Mawa (Khoya) (grated)
• 3 tablespoons Paneer (grated)
• 2 teaspoons Sugar (or 1 tsp honey)

Instructions

1. Prepare Light Batter

   In a mixing bowl combine 1 cup sifted all‑purpose flour, 4 tbsp water, ½ tsp chat masala, ¼ tsp salt and 2 tbsp chopped fresh coriander. Whisk until a smooth, slightly runny batter forms.

   Time: PT5M

2. Cut and Season Paneer

   Trim 250 g paneer and cut into 2 cm triangles. Spread 2 tbsp green mint‑coriander chutney on each piece, sprinkle ½ tsp red chili powder and a pinch of salt.

   Time: PT5M

3. Assemble Paneer Sandwiches

   Place two seasoned paneer triangles together, pressing lightly to form a sandwich‑like “paneer chop”.

   Time: PT5M

4. Marinate

   Arrange the paneer sandwiches on a plate, drizzle any remaining chutney, and let them rest for 5 minutes.

   Time: PT5M

5. Add Extra Coating Flour

   Stir 2 tbsp rice flour (or corn flour) into the batter for extra crispness. Dip each paneer sandwich into the batter, ensuring an even coat.

   Time: PT5M

6. Shallow Fry

   Heat 2 tbsp peanut oil in a shallow pan over medium‑high heat. Fry the coated paneer chops for about 2 minutes each side until golden brown.

   Time: PT5M

   Temperature: Medium‑High

7. Soak in Hot Water

   Immediately transfer the fried paneer chops into a bowl of hot water (about 1 cup) and let sit for 5 minutes. This keeps the interior soft.

   Time: PT5M

   Temperature: Hot

8. Blend Gravy Base

   In a blender combine ¼ cup fresh mint leaves, ¼ cup fresh coriander, 1‑2 green chilies, 1 tsp turmeric, 1 tbsp minced ginger and 1 tbsp ginger‑garlic paste. Blend to a smooth paste adding a splash of water if needed.

   Time: PT5M

9. Cook Gravy

   Heat 2 tbsp peanut oil in a saucepan over medium heat. Add the blended paste, ½ cup tomato puree, 1 tsp Kashmiri red chili powder, 1 tsp chole masala, ½ tsp salt, ½ tsp chat masala and 4 tbsp desiccated coconut powder. Stir and cook for 7‑8 minutes until oil separates.

   Time: PT8M

   Temperature: Medium

10. Add Liquids and Simmer

    Pour in 1¼ cup water (adjust for desired thickness) and bring to a gentle boil. Add 1 tsp kasuri methi, 2 tbsp sesame seeds, 50 g cubed paneer and let simmer for 10 minutes.

    Time: PT10M

    Temperature: Medium

11. Enrich the Gravy

    Stir in 3 tbsp heavy cream, 2 tbsp butter, 3 tbsp mawa (khoya), 3 tbsp grated paneer and 2 tsp sugar (or 1 tsp honey). Cook for another 5 minutes, adjusting salt to taste.

    Time: PT5M

    Temperature: Low

12. Combine and Serve

    Place the softened paneer chops into the hot gravy, coat well and let sit for 2 minutes. Garnish with fresh coriander leaves and serve hot with naan, roti or steamed rice.

    Time: PT2M

    Temperature: Hot

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

22 g

Fiber

3 g