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Crispy Fried Mushrooms and Paneer
- Steps
- Ingredients
Steps
- To make pickle, combine vinegar, sugar and boiling water in a heatproof jug. Stir until sugar is dissolved. Add onion and chilli. Season with salt. Set aside to pickle.
- To make sauce, combine all ingredients in a small frying pan. Stir over a medium-low heat until simmering. Cook for a further 1 minute, or until thickened. Remove from heat.
- Combine milk and lemon juice in a large bowl. Season with salt and stir to combine.
- Combine plain flour, cornflour and half the spices in a shallow dish. Mix well.
- Place breadcrumbs and remaining spices in a separate shallow dish. Mix well.
- Heat vegetable oil in a deep fryer (or large saucepan) to 180C.
- Dip mushrooms into milk mixture, allowing excess to drip off. Add to flour mixture and shake of excess. Add to hot oil. Cook for about 30 seconds-1 minute, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack over a tray.
- Dip paneer into milk mixture, allowing excess to drip off. Add to breadcrumb mixture, pressing to coat. Add to hot oil. Cook for about 1-2 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack over a tray.
- Serve mushrooms and paneer with pickle and sauce. Garnish with coriander and basil leaves.
