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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.
Prepare and Coat the Paneer
Shallow Fry the Paneer
Sauté Aromatics and Vegetables
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Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with bell peppers and onions. This Indo-Chinese favorite is a crowd-pleaser, perfect as an appetizer or a main course with fried rice.
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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 362.01 calories per serving with 14.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Create and Thicken the Sauce
Combine and Serve
Substitute paneer with 250g of extra-firm tofu, pressed well to remove moisture. The cooking process remains the same.
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.
Add other quick-cooking vegetables like broccoli florets, sliced mushrooms, baby corn, or colored bell peppers along with the onion and capsicum.
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.
Paneer is a rich source of casein protein, which is essential for muscle building, cell repair, and providing sustained energy.
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.
As a dairy product, paneer is a good source of calcium and phosphorus, which are vital for maintaining strong bones and teeth.
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.
This dish is more of an indulgent treat than a daily healthy meal. While paneer provides protein and vegetables offer vitamins, it is high in sodium from sauces and fat from frying. You can make a healthier version by baking or air-frying the paneer and using low-sodium soy sauce.
Yes, you can. To make it gluten-free, replace the maida (all-purpose flour) with an equal amount of cornflour or rice flour in the batter. Also, ensure you use gluten-free tamari instead of regular soy sauce.
Do not over-fry the paneer, as this can make it tough and chewy. Frying until it's just golden brown and crisp is sufficient. Soaking the paneer in warm water beforehand also helps keep it soft.
Paneer in Hot Garlic Sauce pairs wonderfully with Indo-Chinese staples like vegetable fried rice, hakka noodles, or even simple steamed jasmine rice to balance the bold flavors.