Restaurant Style Paneer Starter (No Deep Frying)
For Paneer Coating
For Sauce
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Paneer
Take 200 grams of paneer and cut it into large rectangular pieces, as shown in the video. This size is preferred for starters.
Prepare Paneer Coating Mixture
In a bowl, combine 2 tsp Schezwan Chutney, 1 tsp Tomato Ketchup, 1/2 tsp Green Chilli Sauce, salt to taste, 1/4 tsp Black Pepper, 1/2 tbsp Corn Flour (or maida), and 1/2 tsp Kashmiri Red Chilli Powder. Mix all ingredients well to form a thick paste.
Coat Paneer
Add the cut paneer pieces to the prepared coating mixture. Use a spoon to gently coat each paneer piece evenly on all sides. Avoid using hands to prevent chili irritation.
Shallow Fry Paneer
Heat 1 tsp of cooking oil in a pan over medium heat. Place the coated paneer pieces in the pan and shallow fry them until they are lightly golden brown on both sides. This should take about per side. Once cooked, remove the paneer and set it aside.
Prepare Sauce Base
In the same pan, add 2 tsp of cooking oil. Add 1 tsp finely chopped garlic, 1 tsp finely chopped ginger, 1 tbsp finely chopped green chillies, and 1 small finely chopped onion. these ingredients until the vegetables soften and lose their raw crunch, about .
Add Sauces and Seasonings
To the vegetables, add 1 tsp Schezwan Chutney, 1 tsp Tomato Ketchup, 1/2 tsp Green Chilli Sauce, and salt as needed (remembering that sauces already contain salt). Mix well. Then, add 1 tbsp Soya Sauce and 1 tbsp chopped spring onion (green part). Stir everything together.
Combine Paneer with Sauce
Add the shallow-fried paneer pieces to the pan with the sauce. Increase the gas flame to high and mix gently until all the paneer pieces are well coated with the sauce. Cook for about to ensure the flavors meld.
Garnish and Serve
Garnish with the remaining 1 tbsp of chopped spring onion. Turn off the gas and transfer the paneer starter to a serving plate. Serve hot and enjoy this delicious, restaurant-style paneer starter.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
Variations
Simple ways to adapt this recipe.
- Add other chopped vegetables likeCustomise
Add other chopped vegetables like bell peppers or carrots to the sauce for more texture and nutrients.
- Use a glutenDietary option
Free soy sauce and corn flour substitute to make it gluten-free.
Helpful Tips
Small details that can improve the final result.
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