Amshotto Paneer / Aampapad Paneer by Krishna Mukherjee
This is one recipe that sprung out of pride, challenge and ego. I had taken ma to a restaurant where she ordered this dish. She simply loved it. And ma being ma, she went ahead and asked for the recipe — although I had warned her that most chefs do not feel comfortable ousting trade secrets — naturally, her request was turned down. But that could not douse her spirit; and she went ahead and created this from her whims. Well, this sweet and tangy dish with a hint of heat with tickle your taste buds for sure.
Ingredients:
- White Oil
- Paneer
- Lotus Stem (optional)
- Dried red chilli
- Jeera (Cumin)
- Amshotto / Aam Papad (Mango-fruit-leather)
- Aniseed
- Kashmiri chilli powder
- Salt and Sugar to taste
- Cornflour
- Ice Cold Water
Method:
- Cut paneer into cubes
- Shallow fry paneer with white oil and put into ice cold water
- Cut amsatta into small pieces and add some water
- Pressure cook until it becomes completely tender
- Make a smooth semi liquid paste of the pressure cooked amshotto
- If you want to use lotus stem, cut lotus stem into pieces
- Boil stem and drain out water completely
- Heat little white oil
- Add some roasted half crushed whole jeera, aniseed and dry red chilli
- Fry lotus stem for some time
- Add amsatta paste
- Let it come to boil
- Add salt kashmiri chilli powder for colour and little sugar
- After few minutes add paneer cubes draining from water
- Boil for some time
- Mix some cornflour with water and add with paneer mix
- Stir continuously and when it becomes thick remove from the heat
- Mix powder of roasted aniseeds, jeera, red chili
- Give some standing time
- Serve it with roti / paratha or pulao