Ingredients
Equipment
Method
Step 1: Prepare the Batter
- In a bowl, combine cornflour, all-purpose flour, salt, and pepper. Add water gradually to make a smooth batter.
Step 2: Coat and Fry the Paneer
- Dip paneer cubes into the batter and fry until golden and crispy. For a healthier option, air fry at 180°C (356°F) for 12–15 minutes.
Step 3: Prepare the Sauce
- Heat oil in a wok. Add chopped garlic, grated ginger, and green chilies. Sauté until fragrant.
Step 4: Stir-Fry the Vegetables
- Add diced onions and capsicum. Stir-fry on high heat for a few minutes to retain their crunch.
Step 5: Add the Sauces
- Add soy sauce, vinegar, red chili sauce, sugar (if using), and salt. Mix well.
Step 6: Toss the Paneer
- Add the fried paneer cubes and toss until they are evenly coated with the sauce.
Step 7: Garnish and Serve
- Garnish with chopped spring onions and serve hot as a starter or with fried rice and noodles.
Notes
- Pat paneer dry before coating to achieve maximum crispiness.
- Soak paneer cubes in warm salted water for 10 minutes if they feel firm or rubbery.
- For a healthier version, air fry instead of deep frying.
- Use tofu instead of paneer for a vegan alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan with a splash of water to maintain texture.
- For make-ahead cooking, store the fried paneer and sauce separately and combine before serving.
- Rice flour or chickpea flour can replace cornflour for a gluten-free variation.
- Soak paneer cubes in warm salted water for 10 minutes if they feel firm or rubbery.
- For a healthier version, air fry instead of deep frying.
- Use tofu instead of paneer for a vegan alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a pan with a splash of water to maintain texture.
- For make-ahead cooking, store the fried paneer and sauce separately and combine before serving.
- Rice flour or chickpea flour can replace cornflour for a gluten-free variation.