4. Heat oil in a pan, add green chilli, garlic, ginger garlic paste, schezwan sauce, sesame and cook for few seconds. 5. Add some water, chili sauce, some black pepper, soy sauce, sugar and then cook ...

Once the sauce has thickened slightly, add the fried paneer fingers to the pan. Toss them gently in the Schezwan sauce, ensuring that each piece is well-coated. Continue tossing for 1-2 minutes to ...

Lightly fried paneer in a garlicky curried spinach-fenugreek sauce Ingredients 1 tbsp vegetable oil 1 tsp ghee or clarified butter 1 cup of cubed paneer 1 bunch spinach leaves ½ cup milk 1 onion ...

Cut paneer into long (thick) uniform pieces. 2. To prepare the coating, mix Kashmiri red chilli powder, salt, ginger garlic paste, chat masala and tomato ketchup with soya sauce and corn flour. 3.

Paneer is a fresh cheese, used in vegetarian Indian cooking. It carries flavours very well and the texture is fantastic. Here it’s fried to give it crunch before adding to the richly spiced ...

Dip the cheese pieces in the batter, transfer them to the pan and fry for about 1 minute on each side, until golden brown. Remove the cooked paneer pieces with a slotted spoon and transfer to the ...

Pour the blanch water and add salt to taste. Then add the fried paneer pieces. Cover and cook for about five minutes on a low flame. You can add red chili powder at this point to increase the ...