A comforting and creamy Indo-Chinese classic, this soup is a perfect blend of sweet corn, tender vegetables, and savory seasonings. It's a restaurant favorite that's incredibly easy to make at home, ideal as a starter or a light meal.
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.
This indo_chinese dish is perfect for dinner. With 476.59 calories and 17.35g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp light soy sauce
1 tbsp white vinegar (or rice vinegar)
1 tsp sugar
1 tsp salt (adjust to taste)
0.5 tsp white pepper powder
2 tbsp spring onion greens (chopped, for garnish)
Instructions
1
Prepare the Corn Base
Set aside 1/2 cup of whole sweet corn kernels for texture.
In a blender, combine the remaining 1.5 cups of sweet corn kernels with 1/4 cup of water or broth.
Blend into a coarse paste. Avoid making it perfectly smooth to maintain some texture.
2
Sauté Aromatics and Vegetables
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the finely chopped ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
Add the finely chopped french beans and carrots. Sauté for 2-3 minutes until they are slightly tender-crisp.
3
Combine and Simmer
Add the blended corn paste and the reserved whole corn kernels to the pot.
Pour in the 4 cups of vegetable broth and stir well to combine everything.
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer for 7-8 minutes to allow the flavors to meld.
4
Season the Soup
Stir in the salt, sugar, white pepper powder, light soy sauce, and white vinegar.
Mix well and taste. Adjust seasonings if necessary; you might want more salt for savoriness, sugar for sweetness, or vinegar for a tangy kick.
5
Thicken and Finish
In a small bowl, whisk the 3 tablespoons of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
While stirring the soup continuously with one hand, slowly pour the cornstarch slurry into the pot with the other.
Continue to stir and cook for another 2-3 minutes. The soup will thicken to a glossy, velvety consistency. Turn off the heat.
6
Garnish and Serve
Ladle the hot soup into serving bowls.
Garnish generously with freshly chopped spring onion greens.
Serve immediately with optional additions like chili vinegar or fried noodles.
319cal
14gprotein
19gcarbs
20gfat
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)
0.5 cup Vegetable Oil (for shallow frying)
5 clove 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.
