Crispy fried paneer cubes tossed in a fiery, garlicky, and savory sauce with bell peppers and onions. A popular Indo-Chinese dish that's perfect as a starter or main course with fried rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
352cal
14gprotein
22gcarbs
22g
Ingredients
250 g Paneer (Cut into 1-inch cubes)
4 tbsp Cornflour (3 tbsp for batter, 1 tbsp for sauce slurry)
1 tbsp Maida (For the batter)
1 tsp Ginger Garlic Paste (For the batter)
0.5 tsp Black Pepper Powder (Divided)
0.75 tsp Salt (Divided, or to taste)
0.5 cup Water (Approx. 1/4 cup for batter and 1/4 cup for slurry)
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Paneer in Hot Garlic Sauce with Burnt Garlic Fried Rice
Protein-packed paneer with aromatic burnt garlic rice - a soul-satisfying fusion for dinner!
This indo_chinese dish is perfect for dinner. With 1157.1200000000001 calories and 29.14g of protein per serving, it's a muscle-gain option for your meal plan.
fat
(Finely chopped)
1 inch Ginger (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes (petals separated))
1 pcs Capsicum (Medium, cut into 1-inch cubes)
2 tbsp Soy Sauce (Naturally brewed)
2 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp White Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (To balance flavors)
1 cup Vegetable Broth (Or water)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare and Coat the Paneer
In a mixing bowl, whisk together 3 tbsp cornflour, 1 tbsp maida, 1 tsp ginger garlic paste, 0.25 tsp salt, and 0.25 tsp black pepper.
Gradually add about 1/4 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon.
Add the paneer cubes to the batter and gently toss until each piece is evenly and thoroughly coated. Set aside for 5 minutes.
2
Shallow Fry the Paneer
Heat 3/4 cup of oil in a wok or a deep, wide pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
Carefully place the battered paneer cubes into the hot oil one by one, ensuring they are not overcrowded in the pan. Fry in batches if necessary.
Fry for 5-7 minutes, turning them occasionally, until all sides are golden brown and perfectly crisp.
Using a slotted spoon, remove the fried paneer and transfer to a plate lined with paper towels to drain excess oil.
3
Sauté Aromatics and Vegetables
Carefully discard most of the oil from the wok, leaving about 2 tbsp. Reheat the wok on high heat.
Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30-45 seconds until they are aromatic but not browned.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, retaining their crunch and vibrant color.
4
Create and Thicken the Sauce
Reduce the heat to medium. Add the soy sauce, red chilli sauce, white vinegar, tomato ketchup, sugar, and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Stir well to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
In a small bowl, mix the remaining 1 tbsp of cornflour with 3-4 tbsp of water to create a smooth, lump-free slurry.
While stirring the sauce continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
5
Combine and Serve
Add the crispy fried paneer cubes to the thickened sauce in the wok.
Gently toss everything together for about 1 minute, ensuring the paneer is well-coated with the sauce without becoming soggy.
Turn off the heat. Garnish with freshly chopped spring onion greens.
Serve immediately while hot to enjoy the crispy texture of the paneer.
805cal
15gprotein
155gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
