Amshotto Paneer / Aampapad Paneer by Krishna Mukherjee

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.




  • 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



  • 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

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