Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 30 minutes and always a crowd-pleaser.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
309cal
13gprotein
17gcarbs
20g
Ingredients
250 g Paneer (cut into 1-inch cubes)
3.33 tbsp Cornflour (divided; 3 tbsp for batter, 1 tsp for slurry)
1 tbsp All Purpose Flour (for the batter)
1 tsp Ginger Garlic Paste (for the batter)
0.25 tsp Black Pepper Powder (for the batter)
0.5 tsp Salt (divided; 1/4 tsp for batter, 1/4 tsp for sauce)
6 tbsp Water (divided; approx. 4 tbsp for batter, 2 tbsp for slurry)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Crispy Chilli Paneer with aromatic Veg Fried Rice. A quick to make, kid-approved fusion favorite!
This indo_chinese dish is perfect for lunch. With 653.3 calories and 20.03g of protein per serving, it's a nutritious choice for your meal plan.
fat
Garlic
(finely chopped)
0.5 inch Ginger (finely chopped)
2 pc Green Chilli (slit lengthwise)
1 pc Onion (medium, cut into 1-inch petals)
1 pc Green Bell Pepper (medium, cut into 1-inch squares)
2 tbsp Soy Sauce (use low-sodium if preferred)
1 tbsp Red Chilli Sauce (adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar (balances the flavors)
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Paneer Batter (3 minutes)
In a mixing bowl, combine 3 tbsp cornflour, 1 tbsp all-purpose flour, 1 tsp ginger-garlic paste, 1/4 tsp black pepper powder, and 1/4 tsp salt.
Gradually add about 4 tbsp of water, whisking continuously to form a smooth, thick batter. The consistency should be like pancake batter, thick enough to coat the paneer cubes without being runny.
Add the paneer cubes to the batter and toss gently until each piece is evenly coated.
2
Shallow Fry the Paneer (5-7 minutes)
Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
Carefully place the battered paneer cubes in the hot oil, ensuring they are in a single layer and not overcrowded. Fry in batches if necessary.
Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crispy.
Using a slotted spoon, remove the fried paneer and place it on a plate lined with paper towels to drain excess oil.
3
Prepare the Sauce Mixture (2 minutes)
In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 1/4 tsp of salt. Set aside.
In another small bowl, mix 1 tsp of cornflour with 2 tbsp of water to create a lump-free slurry. This will be used to thicken the sauce.
4
Stir-fry Vegetables and Assemble (3-4 minutes)
Place a wok or large pan over high heat. Add 2 tbsp of oil and let it get very hot, almost smoking.
Add the chopped garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until they are fragrant.
Add the onion petals and bell pepper squares. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but remain crunchy (crisp-tender).
Pour the prepared sauce mixture into the wok and bring it to a simmer, stirring constantly for about 1 minute.
Give the cornflour slurry a quick stir and add it to the wok. Cook for another 30-60 seconds until the sauce thickens and becomes glossy.
Immediately add the fried paneer cubes to the sauce. Toss everything together quickly for about 1 minute to coat the paneer evenly.
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
344cal
7gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
