Mash the Paneer and mix it with the potato. Heat oil and add jeera; once it crackles, add ginger and green chilli. Toss them for a few seconds, add the turmeric, and immediately add the Paneer-potato mixture.
Add salt to taste. Toss for 2-3 mins and take off the flame. Spread out on a tray and allow to cool completely. Add bread crumbs, chopped coriander, and almonds to the mix, and make round and flat patties. Roll the sides of the patty with some almonds and keep aside.
Heat the remaining oil in a pan and cook the patties on both sides till golden brown.
Drawing appreciation for his vast body of work as a chef, in 2007, the Indian Ministry of Tourism decorated Chef Gill with the highest honour in the hospitality profession – The Lifetime Achievement Award – a first for a chef in India.
As the Corporate Chef of ITC, Manjit Singh Gill's knowledge and experience comes from over four decades of work in pioneering world-class restaurants curating traditional Indian food
Reputed for his constant innovation in the world of gastronomy, he is a name to reckon with in the national and global hospitality and culinary industry.
Borrowing a few interesting ideas from Mexican cuisine, this awesome starter features taco shells stuffed with a chatpata potato filling, laced with creamy curd and tongue-tickling sweet chutney.
