Paneer in Hot Garlic Sauce

Name: Paneer in Hot Garlic Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g paneer (cut into 1-inch cubes); 2 cup oil for deep frying (for frying paneer, discard excess); 10 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit lengthwise); 4 pcs dried red chili (broken into pieces); 1 pcs onion (medium, diced into chunks); 1 pcs bell pepper (medium, diced into chunks); 2 tbsp soy sauce; 1 tbsp red chili sauce; 2 tbsp tomato ketchup; 1 tsp vinegar; 0.5 tsp sugar; 1 pinch black pepper; 1 pinch salt; 1 tbsp cornstarch; 0.5 cup water (for cornstarch slurry); 2 tbsp spring onion (greens only, finely chopped for garnish)

RATING

4.5/5(78)

TASTE SCORE

9/10

Juicy cubes of paneer tossed in a bold, fiery garlic sauce with crunchy bell peppers and onions. This Indo-Chinese favorite comes together in under 30 minutes, delivering a punch of heat and savory flavor that pairs perfectly with fried rice or noodles.

PREP

15m

COOK

15m

SERVES

1 KATORI

380 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the cornstarch slurry.
In a small bowl, mix cornstarch with 0.5 cup water until smooth and lump-free. Set aside.
TIPAlways use cold water for the slurry — hot water makes cornstarch clump up instantly.
fry · ~3 min
Shallow-fry the paneer cubes.
1.Heat 2 cups oil in a wok over medium-high heat.
2.Once the oil is shimmering, gently slide in the paneer cubes.
3.Fry for 2-3 minutes, turning occasionally, until light golden on all sides.
4.Lift out with a slotted spoon and drain on paper towels. Discard excess oil, retaining 2 tbsp in the wok.
TIPDon't overcrowd the pan — fry in batches for even browning. Paneer should be golden, not deep brown.
saute · ~3 min
Build the fiery garlic base.
1.Reheat the retained 2 tbsp oil in the wok over high heat.
2.Add chopped garlic, ginger, green chilies, and dried red chilies.
3.Stir-fry for 30-45 seconds until the garlic turns lightly golden and intensely fragrant.
4.Toss in diced onion and bell pepper. Stir-fry on high heat for 2 minutes — they should stay crunchy.
TIPKeep the heat high and move fast. Garlic burns in seconds and turns bitter.
saute · ~1 min
Add the sauces and toss.
1.Pour in the soy sauce, red chili sauce, tomato ketchup, and vinegar.
2.Add sugar, black pepper, and salt.
3.Stir everything together and let it bubble for 30 seconds until the sauce thickens slightly.
TIPThe sauces splatter on high heat — stand back and stir continuously.
saute · ~2 min
Combine paneer with the sauce.
1.Give the cornstarch slurry a quick stir and pour it into the wok.
2.Stir continuously as the sauce thickens and turns glossy — about 1 minute.
3.Add the fried paneer cubes. Gently fold them in until every piece is well-coated in the hot garlic sauce.
4.Taste and adjust salt if needed.
TIPFold gently — over-stirring breaks the paneer cubes. The sauce should cling to each piece.
garnish
Garnish with spring onion greens and serve immediately.
Sprinkle the chopped spring onion greens on top. Serve hot with fried rice or hakka noodles.
TIPPaneer in hot garlic sauce waits for no one — serve it straight off the wok while it's glossy and sizzling.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry paneer in hot oil until just golden; pale edges stay soft in the sauce.
2
Press paneer between paper towels for 10 minutes before frying to remove excess moisture.
3
Keep veggies crunchy by stir-frying on highest heat for exactly 2 minutes.
4
Make the cornstarch slurry just before using — it settles quickly.
5
Double-fry leftover paneer cubes to restore crispness when reheating.
6
Use a well-seasoned wok or non-stick pan to prevent paneer from sticking.
7
Leftovers keep 2 days in the fridge, but reheat in a dry wok, not microwave.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Use extra-firm tofu (pressed and cubed) in place of paneer — it absorbs the sauce beautifully and offers a lighter, lower-fat protein.

vegan

Vegan

Replace paneer with firm tofu or crispy fried mushrooms, and swap honey for sugar. Use tamari instead of soy sauce to keep it vegan.

low oil

Low-oil

Skip deep-frying the paneer; instead, pan-sear cubes in 1 tsp oil until golden, then proceed with the same sauce — saves calories without losing texture.

extra spicy

Extra-spicy

Add 1 tsp sambal oelek or crushed red pepper flakes with the sauces, and use 5 green chilies instead of 3 for a fiery kick.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Paneer (cottage cheese) provides about 18 g of protein per 100 g, helping build and repair tissues.

✓

Source of Calcium

A single serving of this dish delivers a notable amount of calcium from paneer, supporting bone health and dental strength.

✓

Low in Carbs

With no rice or noodles, this dish is naturally low in carbohydrates (around 3-5 g per serving from veggies and ketchup).

✓

Contains Antioxidants

Garlic and ginger in the sauce provide allicin and gingerol, compounds linked to reduced inflammation and immune support.

✓

Good Source of Fiber

Bell peppers and onions add fiber, aiding digestion and promoting a feeling of fullness.

QUESTIONS?

Frequently asked questions

Yes, but check the package — pre-fried paneer is often oily and may turn mushy. Pat dry and flash-fry for 1 minute to crisp it up before adding to the sauce.