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A fiery and flavorful Indo-Chinese stir-fry featuring crispy paneer cubes, crunchy peanuts, and vibrant bell peppers tossed in a sweet, sour, and spicy sauce. A restaurant-style favorite you can easily make at home.
For 4 servings
Prepare and Fry the Paneer
Prepare the Sauce Mixture
Sauté Aromatics and Vegetables
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A fiery and flavorful Indo-Chinese stir-fry featuring crispy paneer cubes, crunchy peanuts, and vibrant bell peppers tossed in a sweet, sour, and spicy sauce. A restaurant-style favorite you can easily make at home.
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 459.68 calories per serving with 16.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish the Dish
Substitute paneer with 250g of firm or extra-firm tofu, pressed and cubed. The cooking process remains the same.
Incorporate other stir-fry friendly vegetables like broccoli florets, baby corn, sliced carrots, or zucchini along with the onions and capsicum.
Omit the peanuts. You can add toasted sesame seeds at the end for a bit of texture.
To make a gravy, double the quantities of all sauce ingredients and increase the water to 1 cup. Use 1 tbsp of cornstarch for the slurry to get a thicker sauce.
Paneer and peanuts provide a substantial amount of protein, which is essential for muscle repair, growth, and overall body function.
Bell peppers (capsicum) are an excellent source of Vitamin C, an antioxidant that supports the immune system. Onions and garlic also contribute essential vitamins and minerals.
Peanuts are a good source of monounsaturated fats, which are beneficial for heart health when consumed in moderation.
One serving of this Kung Pao Paneer contains approximately 400-450 calories, depending on the amount of oil used and the specific brands of sauces.
It can be part of a balanced diet. It's a good source of protein from paneer and peanuts, and vitamins from the vegetables. However, it is high in sodium from sauces and fat from the fried paneer. To make it healthier, you can pan-sear or air-fry the paneer instead of shallow-frying.
Yes, absolutely. Simply replace the paneer with an equal amount of firm or extra-firm tofu. Press the tofu to remove excess water before cubing and frying for the best texture.
To reduce the heat, use fewer dried red chilies (or remove the seeds), and decrease the amount of red chili sauce. You can replace some of the chili sauce with more tomato ketchup for a milder, sweeter flavor.
This dish pairs wonderfully with steamed jasmine rice, vegetable fried rice, or hakka noodles. A simple cucumber salad on the side can also provide a refreshing contrast.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The paneer may lose some of its crispiness upon reheating. Reheat in a pan or microwave.