Must try: Kung Pao Paneer

Prep 15 mins

Cooking 20 mins

Category Appetiser/ Snack


SERVINGS 2 servings

There is a special place for spicy and sweet Indo-Chinese cravings! And few foods can satisfy that craving. Chef Laxman Shrestha of Dress Circle shares his special recipe for Kung Pao Paneer which can be easily prepared when the craving strikes. Try it!

Kung Pao Paneer

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 2


180 g paneer

2 tbsp vegetable oil

Oil for deep or shallow frying

3 tbsp coloured bell peppers, cubed

2 tbsp onion, cubed

1 tbsp minced garlic

1 tbsp minced ginger

½ tsp aromatic powder

½ tsp salt

½ tsp white pepper powder

2 tbsp soy sauce

1 tbsp red chilli sauce

1 tbsp red chilli paste

1 tbsp tomato ketchup

2 tbsp corn flour (divided usage)

3-4 finely-chopped green chillies

1 tbsp chopped spring onion greens

5-6 cashew nuts


Cut the panel lengthwise into finger pieces. Roll these pieces in one tablespoon of cornmeal or lightly roll individual pieces in it. Depending on the method of frying the paneer (shallow or deep), heat the oil and fry the paneer until golden brown. Also fry the cashews. Drain on paper towels and set aside. Heat two tablespoons of oil in a pan over medium heat. When hot, add garlic and ginger and fry for some time. Add the green chilli, onion and bell pepper and cook for two minutes over high heat until translucent but not soggy. They have to keep their broken. When they are cooked, dissolve the remaining cornmeal (one tablespoon) in an equal amount of water to form a slurry.. Next, add red chili, ketchup, red chili and mix well. If you feel that the dough is sticking to the pan, add a drop of water (about one tablespoon) and stir. If you have vegetables, you can add it instead. Let it cook for a minute. Pour onto the pan and make sure each piece is coated with the sticky sauce.Quickly add the aromatic powder, white pepper powder, soy sauce and salt and mix well. Let it boil for another two minutes. well and let it boil for a few more minutes. In the final step, add the corn slurry to thicken the sauce. Mix the suspension well before adding. Stir the last dish and let it cook for another two minutes. Place the paneer on a plate and garnish with green spring onions and fried cashew nuts and serve hot.

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