Paneer Crispy Recipe | Restaurant Style Paneer Starter | होटल जैसा पनीर क्रिस्पी

This restaurant style recipe turns out so delicious and I have shared tips and steps to achieve the right crispy texture of the paneer and the sauce also tastes incredible! Do try the recipe and let me know ❤️

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Written recipe – Paneer Crispy
Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 3-4 people

Ingredients:

Sauce:

Method:

Deseed & soak the kashmiri red chillies in hot water for 1-2 hours then add them into a mixer grinder jar with a splash of water & grind them into a fine paste, your red chilli paste is ready.
Set a pan over high flame & once it gets hot, add the oil & let the oil heat up as well.
Further add the red chilli paste, stir well & cook over medium high flame until the paste turns crumbly/coarse in texture & all the oil is released, this process will take 4-5 minutes.
Once cooked, add vinegar & stir well, your cooked chilli paste is ready, transfer it into a bowl & cool it down, you can also store it in an airtight container, if you only want to make red chilli paste for one portion then follow the same process using 3-5 kashmiri red chillies. You can also skip this process & directly replace the cooked chilli paste with schezwan sauce further in the recipe.
Add the cut paneer pieces into a large bowl & dust them with 3 tablespoons of corn flour, use a sieve to dust the flour & then toss the bowl to coat the paneer pieces, add only 2 tablespoons of corn flour first, mix once & then add the remaining.
Once coated, carefully fry the paneer in 175° C (moderately hot) oil until slightly golden brown & then transfer them into a sieve using a spider.
Set the oil aside over medium low flame so that it keeps heating up slowly until you make the sauce.
To make the sauce set a wok over high heat, once the wok gets hot, add the oil & let it heat up as well.
Further add garlic, ginger, green chillies & saute them over high flame for 30 seconds.
Then add capsicum, spring onion bulbs, cooked red chilli paste, ketchup, red chilli sauce, light soy sauce & vinegar, white pepper powder, salt stir well & then hot water, stir well again & bring the sauce to a simmer.
To thicken the sauce, add corn flour & water in a separate bowl, whisk well to make a slurry, then add the slurry into the sauce while stirring it continuously, lower the flame once the sauce thickens, your sauce is ready.
Lower the flame or shut it down completely, flash fry the paneer over high flame on the side for 20-30 seconds then immediately strain it & add it into the sauce along with spring onion greens.
Switch on the flame to low & coat the paneer with the sauce, you don’t have to cook at this stage.
Delicious, restaurant style paneer crispy is ready.

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Intro 0:00
Red Chilli Paste 1:29
Festive Announcement 3:17
Coating & Frying 5:05
Sauce 7:25
Flash Frying & final steps 8:54
Plating 9:30
Outro 10:15

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