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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.
For 4 servings
Prepare the Paneer Batter
Fry the Paneer
Sauté Aromatics and Vegetables
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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.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 465.14 calories per serving with 15.28g of protein, it's a moderately challenging recipe perfect for appetizer or snack or dinner.
Prepare and Add the Sauce
Combine and Serve
Replace paneer with firm tofu (pressed well), mushrooms, or boneless chicken pieces for a different take on the dish.
Instead of deep-frying, coat the paneer in the batter and bake at 200°C (400°F) for 15-20 minutes or air fry until golden and crisp.
Along with cashews, you can add a tablespoon of toasted sesame seeds or peanuts for extra crunch and flavor.
For a sweet and sour profile, add 1-2 tablespoons of pineapple juice or a few chunks of pineapple to the sauce.
Paneer is an excellent source of high-quality protein, which is crucial for muscle building, tissue repair, and overall body function.
As a dairy product, paneer provides a good amount of calcium, essential for maintaining strong bones and healthy teeth.
The combination of protein from paneer, carbohydrates from the batter, and healthy fats from cashews provides a significant and sustained energy boost.
Cashews contribute monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
One serving of Dragon Paneer contains approximately 490-520 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
Dragon Paneer is a delicious indulgence rather than a health food. It is high in calories and fat due to the deep-fried paneer. However, paneer is a good source of protein and calcium. To make it healthier, you can bake or air-fry the paneer instead of deep-frying.
Yes, you can make it gluten-free. Replace the all-purpose flour (maida) with rice flour or a gluten-free all-purpose blend. Also, ensure your soy sauce is a gluten-free variety, such as tamari.
Firm, full-fat malai paneer is best as it holds its shape well during frying and has a creamy texture. Avoid using very soft or crumbly paneer. Pressing the paneer before use helps remove excess moisture, resulting in a crispier texture.
For maximum crispiness, you can double-fry the paneer. Fry it once until light golden, remove and let it cool for a few minutes, then fry it a second time until it's deep golden brown and very crisp.
It is best served immediately to enjoy the crispy texture of the paneer. If you need to prep ahead, you can fry the paneer and chop the vegetables in advance. Prepare the sauce and toss everything together just before serving.