Crispy fried paneer cubes tossed in a fiery, tangy, and slightly sweet sauce with crunchy cashews and bell peppers. This popular Indo-Chinese appetizer is a flavor explosion that's impossible to resist.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
467cal
15gprotein
24gcarbs
33g
Ingredients
250 g Paneer (cut into 1-inch cubes)
3 tbsp All-Purpose Flour
10 tsp Cornflour (9 tsp (3 tbsp) for batter and 1 tsp for slurry)
1 tsp Ginger Garlic Paste
1 tsp Kashmiri Red Chilli Powder
0.5 tsp Black Pepper Powder
0.75 tsp Salt (0.5 tsp for batter and 0.25 tsp for sauce, or to taste)
8 tbsp Water (approx. 6 tbsp for batter and 2 tbsp for slurry)
2 cup Neutral Oil (for deep frying, like sunflower or canola)
Tangy and aromatic Dragon Paneer – a protein-packed, perfectly spiced treat that's simply irresistible!
This indo_chinese dish is perfect for snack. With 466.89 calories and 15.39g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 pc Green Chillies (slit lengthwise)
0.25 cup Cashews (whole or halved)
1 pc Onion (medium, cut into 1-inch cubes and petals separated)
1 pc Capsicum (medium, any color, cut into 1-inch cubes)
1 tbsp Light Soy Sauce
2 tbsp Red Chilli Sauce (e.g., Sriracha)
1 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar
2 tbsp Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Paneer Batter
In a mixing bowl, combine all-purpose flour, 9 tsp (3 tbsp) of cornflour, ginger garlic paste, Kashmiri red chilli powder, black pepper powder, and 0.5 tsp of salt.
Gradually add about 6 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
Fry the Paneer
Heat 2 cups of oil in a wok or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
Carefully slide the battered paneer cubes into the hot oil one by one, ensuring they don't stick together. Do not overcrowd the pan; fry in 2-3 batches.
Fry for 3-4 minutes, turning occasionally, until the paneer is golden brown and crispy on all sides.
Using a slotted spoon, remove the fried paneer and drain on a wire rack or a plate lined with paper towels. Set aside.
3
Sauté Aromatics and Vegetables
Heat 2 tbsp of oil in a separate large wok or pan over high heat.
Once the oil is shimmering, add the chopped garlic, ginger, and slit green chillies. Stir-fry for about 30 seconds until fragrant.
Add the cashews and sauté for another 30-45 seconds until they turn a light golden color.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly tender but still retain a distinct crunch.
4
Prepare and Add the Sauce
Reduce the heat to medium-low. Add the light soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and the remaining 0.25 tsp of salt. Stir well to combine everything.
In a small bowl, mix the remaining 1 tsp of cornflour with 2 tbsp of water to create a lump-free slurry.
Pour the cornflour slurry into the wok, stirring continuously. Cook for about 1 minute until the sauce thickens slightly and becomes glossy.
5
Combine and Serve
Add the crispy fried paneer cubes to the wok with the thickened sauce.
Increase the heat to high and toss everything gently for 30-60 seconds, ensuring the paneer is evenly coated with the sauce.
Turn off the heat immediately to prevent the paneer from becoming soggy. Garnish with freshly chopped spring onion greens.
