1Cut the block of paneer into french- fry sized strips ( your choice of thickness)
2Heat oil in a dutch oven/large pot to 350F (I like to use the new laser, non-contact thermometers).
Deep fry until golden and slightly browned.
3Remove with slotted spoon and turn onto paper towels to absorb excess oil.
Toss with a few pinches of Garam Masala, Chili powder to taste and salt.
I don’t use any condiments with these, but feel free to experiment
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.