Paneer in Hot Garlic Sauce
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare and Coat the Paneer
- b.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.
- c.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.
- d.Add the paneer cubes to the batter and gently toss until each piece is evenly and thoroughly coated. Set aside for 5 minutes.
- 2
Step 2
- a.Shallow Fry the Paneer
- b.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.
- c.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.
- d.Fry for 5-7 minutes, turning them occasionally, until all sides are golden brown and perfectly crisp.
- e.Using a slotted spoon, remove the fried paneer and transfer to a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Sauté Aromatics and Vegetables
- b.Carefully discard most of the oil from the wok, leaving about 2 tbsp. Reheat the wok on high heat.
- c.Add the finely chopped garlic, ginger, and slit green chilies. Stir-fry for 30-45 seconds until they are aromatic but not browned.
- d.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
Step 4
- a.Create and Thicken the Sauce
- b.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.
- c.Pour in the vegetable broth and bring the mixture to a gentle simmer.
- d.In a small bowl, mix the remaining 1 tbsp of cornflour with 3-4 tbsp of water to create a smooth, lump-free slurry.
- e.While stirring the sauce continuously, slowly pour in the cornflour slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
- 5
Step 5
- a.Combine and Serve
- b.Add the crispy fried paneer cubes to the thickened sauce in the wok.
- c.Gently toss everything together for about 1 minute, ensuring the paneer is well-coated with the sauce without becoming soggy.
- d.Turn off the heat. Garnish with freshly chopped spring onion greens.
- e.Serve immediately while hot to enjoy the crispy texture of the paneer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy paneer, double-coat it: first dredge in dry cornflour, then dip in the batter before frying.
- 2To make paneer softer, soak the cubes in warm salted water for 15 minutes before using. Pat dry completely before coating.
- 3Stir-frying on high heat is crucial for this dish to keep the vegetables crunchy and get the characteristic 'wok hei' flavor.
- 4Have all your sauces and chopped ingredients ready before you start cooking, as the stir-frying process is very fast.
- 5Do not let the paneer sit in the sauce for too long before serving, as it will lose its crispiness.
- 6For a deeper, restaurant-style red color, add 1 tsp of Kashmiri red chili powder to the sauce.
Adapt it for your goals.
Vegan
Substitute paneer with 250g of extra-firm tofu, pressed well to remove moisture. The cooking process remains the same.
HealthierHealthier
Instead of shallow frying, coat the paneer and bake at 200°C (400°F) for 15-20 minutes or air fry until golden and crisp.
Vegetable RichVegetable-Rich
Add other quick-cooking vegetables like broccoli florets, sliced mushrooms, baby corn, or colored bell peppers along with the onion and capsicum.
Dry VersionDry Version
To make a 'Paneer in Hot Garlic Sauce Dry', reduce the vegetable broth to 1/4 cup and use only 1/2 tsp of cornflour for the slurry. This creates a thick coating rather than a gravy.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a rich source of casein protein, which is essential for muscle building, cell repair, and providing sustained energy.
Rich in Vitamins and Antioxidants
The use of bell peppers (capsicum), onions, ginger, and garlic provides a good dose of Vitamin C, B vitamins, and powerful antioxidants that help combat oxidative stress.
Bone Health Support
As a dairy product, paneer is a good source of calcium and phosphorus, which are vital for maintaining strong bones and teeth.
Frequently asked questions
A typical serving of Paneer in Hot Garlic Sauce contains approximately 350-420 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.