Khari Paneer Mirchi
Khari Paneer Mirchi Recipe
300 gm Paneer
½ cup diced onions or 1 medium sized onion
½ diced capsicum or 1 small to medium bell pepper – green, yellow or red
400gm pre-rolled puff pastry, cut into 6 inch circles
200 grams greek yogurt
1 tablespoon crushed ginger-garlic
2 teaspoons kashmiri red chili powder or 2 teaspoons sweet paprika
½ teaspoon turmeric powder (ground turmeric)
1 teaspoon cumin powder (ground cumin)
1 teaspooon ground coriander
½ teaspoon garam masala
1 teaspoon ajwain (carom seeds)
1 teaspoon dry mango powder (amchur powder)
1 teaspoon chaat masala
1 teaspoon kasoori methi (dried fenugreek leaves)
½ teaspoon black pepper powder – optional (ground black pepper)
1.5 teaspoons lemon juice
2 tablespoon melted butter for basting
½ teaspoon black salt – optional
salt as required
some mustard oil for brushing
½ cup milk mixed with ¼ tsp sugar for brushing the pastry
100 Gm baby rocket leaves
Red amaranth leaves
Toasted chia seeds
Home style dressing of lemon juice and olive oil with seasoning
Cut the paneer, onion & peppers in 1.5 inch squares.
In a large bowl whisk the greek yogurt till it becomes smooth
Add ginger-garlic paste, all the spice powders, carom seeds, black salt, regular salt, lemon juice and mustard oil.
Mix very well. Check the taste and add more seasonings if required.
Add the paneer & vegetables to the marinade. Slowly and gently mix them with the marinade.
Cover the bowl and marinate for at least 2 hours or more in the refrigerator for better results.
Brush the puff pastry with sweetened milk and then place them in four deep pans. Then place the paneer, onions and peppers on top.
Place the puff pastry pans loaded with paneer and vegetables in the pre-heated oven at 200C for 20-25 minutes. The pastry should rise from the sides and paneer and vegetables should get cooked and lightly charred. Baste with melted butter in between every 7-8 minutes to keep the vegetables moist.
Remove from the oven and let it rest for 1-2 minutes. Baste lightly with butter and lemon juice.
Garnish with dressed rocket and amaranth leaves and sprinkle toasted chia seeds on top.
Serve it hot with mint chutney.