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