Paneer Kurkure with Mint-Coriander Chutney and Apple Raisin Chutney

Step 1: Prepare Paneer Slices

Take a block of paneer and carefully cut it into 2-3 thin slices down the middle. Set aside.

Step 2: Make Mint-Coriander Chutney

In a mixer grinder, combine 3 parts chopped coriander, 1 part chopped mint, 1/2 tsp salt, 1 tsp raw cumin, 1 tsp chaat masala, 1/4 medium onion (if desired), 3 cloves garlic, 3 green chilies, 1 inch finely chopped ginger, juice of 1/2 lemon, and 1 tbsp mustard oil. Blend until a smooth chutney is formed.

Step 3: Prepare Potato Stuffing

In a bowl, mash 2 medium boiled potatoes well. Add 1/2 tsp salt, 1/2 tsp chaat masala, 1/4 tsp carom seeds (ajwain), and 1/2 tsp red chilli powder. Mix thoroughly. Then, add 2 teaspoons of the prepared mint-coriander chutney and mix well until combined.

Step 4: Assemble Paneer Kurkure

Take one paneer slice and spread a thin, even layer of the potato stuffing on it. Place another paneer slice on top, creating a sandwich. Gently press to secure the layers.

Step 5: Prepare Slurry Batter

In a bowl, combine 4 tablespoons of corn flour, 2 tablespoons of plain flour (maida), and 1/4 tsp salt. Gradually add water and whisk until a smooth, lump-free slurry batter is formed.

Step 6: Fry Paneer Kurkure

Heat oil in a pan for deep frying. Lightly dust each paneer sandwich with plain flour, then dip it thoroughly into the slurry batter, ensuring it's evenly coated on all sides. Gently place the coated paneer into the hot oil. Fry until both sides are nicely golden brown, approximately 2-3 minutes per side. Remove and place on a tissue paper to soak up excess oil.

Step 7: Prepare Apple for Chutney

Take 750 grams of apple and finely dice it into small pieces. Place the diced apple in a bowl with a bit of water and juice of 1/2 lemon to prevent discoloration.

Step 8: Combine Apple Chutney Ingredients

In a saucepan, combine the diced apple, 1 tbsp finely chopped green chilies, 1 tbsp finely chopped ginger, 1 tbsp mustard seeds, 1 medium finely chopped onion, 275 grams raisins, 300-350 grams jaggery, 350 ml apple cider vinegar, and 1 tsp salt. Mix all ingredients together.

Step 9: Cook Apple Raisin Chutney

Place the saucepan on the stove over a low flame. Cook the mixture, stirring occasionally, until it thickens and the apples soften, approximately 20-25 minutes. The chutney will thicken further as it cools due to the pectin released from the apples.

Step 10: Serve

Serve the hot Paneer Kurkure with the mint-coriander chutney and the apple raisin chutney. Enjoy yourself and share with guests!

• Ensure the paneer slices are cut evenly for consistent cooking.

• Layer the potato stuffing thinly and evenly on the paneer to prevent it from oozing out during frying.

• Make sure the slurry batter is lump-free for a smooth coating.

• Fry the paneer on medium heat to ensure it cooks through and gets a golden-brown crust without burning.

• Experiment with different spices in the potato stuffing for varied flavors.

• For a healthier option, air fry or bake the paneer kurkure instead of deep-frying.

• Adjust the spice level of the mint-coriander chutney by adding more or fewer green chilies.