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Crispy Paneer Parmigiana

Servings - 2

INGREDIENTS
Cherry tomato - 90 grams
Tomato - 120 grams
Garlic cloves - 1 tablespoon
Salt - 1/2 teaspoon
Olive oil - 1 tablespoon
Corn flour - 2 tablespoons
Mustard sauce - 1 tablespoon
Oregano - 1/2 teaspoon
Water - 80 milliliters
Paneer - 100 grams
Bread crumbs - 50 grams
Olive oil - 50 milliliters
Basil leaves - 1 tablespoon
Sugar - 1/2 teaspoon
Water - 45 milliliters
Basil leaves - 1 tablespoon
Mozzarella cheese - 100 grams
Chilli flakes - for garnishing
Basil leaves - for garnishing

PREPARATION
1. In a dish, add 90 grams cherry tomato, 120 grams tomato, 1 tablespoon garlic cloves, 1/2 teaspoon salt, and 1 tablespoon olive oil. Mix well.
2. Preheat the oven to 392°C/200°F and bake for 20 minutes. Remove from the oven.
3. In a bowl, add 2 tablespoons corn flour, 1 tablespoon mustard sauce, 1/2 teaspoon oregano, and 80 milliliters water. Whisk well until smooth.
4. Dip 100 grams paneer cube, then coat them evenly with bread crumbs.
5. Heat 50 milliliters olive oil in a pan, fry the coated paneer until golden brown and crispy. Drain on absorbent paper.
6. In a blender, add the baked tomato mixture, 1 tablespoon basil leaves, 1/2 teaspoon sugar, and 45 milliliters water. Blend until smooth.
7. Transfer the blended mixture to a pan. Cook on medium heat for 2–3 minutes, stirring occasionally.
8. Add 1 tablespoon basil leaves and 100 grams mozzarella cheese. Cover and cook for 2 - 3 minutes until the cheese melts, then remove from then heat.
9. Place the crispy paneer on a serving plate. Pour the hot tomato-cheese sauce over it.
10. Garnish with chilli flakes and basil leaves.
11. Serve immediately.
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