Скачать или смотреть Restaurant Style Paneer Crispy | घर पर बनाएं क्रिस्पी पनीर बिलकुल होटल जैसा | Chef Ajay Chopra

Restaurant Style Paneer Crispy | घर पर बनाएं क्रिस्पी पनीर बिलकुल होटल जैसा | Chef Ajay Chopra

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Learn how to make Restaurant Style Paneer Crispy at home! This quick and easy paneer starter is super crunchy, spicy, and perfect for tea-time, parties, or as a restaurant-style appetizer. Follow this step-by-step recipe to make crispy paneer just like your favorite restaurant. Try it today and impress your family and guests!

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 40 mins

Ingredients:

Paneer 250 gms
Salt a pinch
Red chilli powder a pinch
Cornflour ½ cup
Oil for frying

Oil 2 tbsp
Dry red chilli diamond cut 2 pcs
Green chilli diamond cut 3 pcs
Garlic chopped 1 tbsp
Ginger chopped 1 tsp
Red chilli paste ½ cup
Tomato ketchup ¼ cup
Red chilli sauce 2 tbsp
Soya sauce 1 tsp
Vinegar 1½ tbsp
Salt ½ tsp
Black pepper crushed a pinch
Green capsicum slices 1 pc
Spring onion whites 2 tbsp
MSG a pinch
Cornflour slurry 2 tbsp
Fried paneer
Spring onion 1 tsp

Method:

Prepare the Paneer:
Begin by cutting the paneer into medium-sized cubes. Make sure they are evenly sized so they cook uniformly. Sprinkle a little salt and red chilli powder over the paneer. Toss gently so the spices coat the paneer without breaking it.

Coat the Paneer:
Add a generous amount of cornflour to the spiced paneer cubes. Mix gently using your hands or a spatula until each cube is dry-coated and well-covered with the cornflour. This coating is essential to achieve the crispy texture when fried.

Fry the Paneer:
Heat oil in a deep kadai or frying pan. Once hot, fry the coated paneer cubes in small batches over medium heat. Fry until golden brown and crisp on all sides. Avoid overcrowding the pan to keep the oil temperature stable. Remove the fried paneer and place on absorbent paper to drain excess oil.

Heat Oil for Sauce:
In a separate wok or wide pan, heat a small amount of oil. Once hot, add dry red chillies and green chillies, both cut into diamond shapes. Stir-fry for a few seconds until aromatic and slightly blistered.

Sauté Aromatics:
Add chopped garlic and chopped ginger to the hot oil. Stir continuously over high heat. Let them release their aroma and just start to brown, but don’t let them burn.

Add Sauces:
Stir in red chilli paste, tomato ketchup, red chilli sauce, and a dash of soya sauce. Mix thoroughly to blend all the sauces together into a smooth mixture. Keep stirring to avoid sticking.

Add Tang and Seasoning:
Add a splash of vinegar for tanginess. Season the sauce with a little salt and a pinch of crushed black pepper. Stir and allow the mixture to bubble and reduce slightly.

Add Vegetables:
Toss in thin slices of green capsicum and some chopped spring onion whites. Stir-fry on high heat for a minute to retain their crunch and vibrant color.

Optional Umami Boost:
Add a small pinch of MSG for extra umami flavor, if desired. This is optional but helps elevate the overall taste.

Thicken the Sauce:
Pour in a bit of cornflour slurry and stir continuously until the sauce thickens to a glossy, coating consistency.

Combine Paneer:
Add the fried paneer cubes to the thickened sauce. Toss everything together on high flame so the sauce coats each piece of paneer evenly without softening the crisp coating.

Finish and Serve:
Turn off the heat. Garnish with chopped spring onion greens and serve immediately as a hot, spicy, and crispy appetizer.

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