paneer in garlic sauce
Crispy golden paneer rectangles in a silky, bold garlic and chilli sauce — Indo-Chinese restaurant flavour at home, made effortless with Garlic and Chilli Spice Drop.
- No chopping garlic
- Added off-heat for full aroma
- Works with corn too
- Made with Natural Ingredients
Ingredients
Garlic Spice Drop — 10 drops · Chilli Spice Drop — 4–6 drops
Added to the sauce off-heat — no chopping, no burning, full garlic and chilli impact in every bite.
150 gms
Paneer, cut in rectangles
½ Cup
Maida (all-purpose flour)
1 Tbsp
Corn Flour
To Taste
Salt + Water to make batter
1 Cup
Water
1 Tbsp
Corn Flour
1 Tbsp
Oil
1 Tbsp Each
Soya Sauce & Vinegar
A Pinch
Ajino moto + salt to taste
Directions
-
1
Prepare & Fry the Paneer
Cut paneer into rectangles. Make a batter with maida, corn flour, salt and water. Dip paneer pieces in batter and deep fry in hot oil till golden brown. Drain and set aside.
-
2
Cook the Sauce Base
Mix together all the sauce ingredients — water, corn flour, oil, soya sauce, vinegar, ajino moto and salt — except the Spice Drops. Cook on medium heat, stirring continuously, till the sauce begins to boil.
-
3
Simmer & add Spice Drops
Lower the flame and simmer for 1 minute. Remove from heat and add Garlic Spice Drop and Chilli Spice Drop. Mix well — the garlic and chilli aromatics bloom fully at this temperature without burning off.
Pro Tip: Always add Spice Drops after simmering, off direct high heat. This preserves the volatile garlic and chilli compounds for maximum flavour impact. -
4
Pour & serve immediately
Pour the sauce over the fried paneer pieces. Serve immediately with noodles or fried rice. Variation: Substitute corn pieces for paneer slices.
