Paneer pasanda, paneer chilli, matar paneer—if you’re tired of all the usual paneer dishes, you’re at the right place!
Chinese cuisine is diverse. You might think it’s all meat and fish, but it’s really nothing like that. They have some of the best vegetarian dishes on the planet. There are magical things that can be made from tofu, pak choy, mustard greens and more. This recipe takes the classic silken tofu dish with chilli oil and gives it a paneer-some twist.
Try something new and easy amidst all the festive rush. Learn how to make this easy paneer recipe now!
For chilli oil
For serving
Put the steamer over rapidly boiling water. Line the steamer with baking or parchment paper. Place the paneer onto the paper and steam for 7 to 10 minutes.
Add the minced garlic, chilli powder and sugar to a heatproof bowl.
Heat the oil for 2 minutes. Add a small piece of garlic to the oil and if it immediately sizzles, it’s ready. Turn off the heat and carefully pour the hot oil over the garlic-chilli-sugar mixture.
Add the remaining chilli oil ingredients to the bowl. Mix well.
Pat the paneer dry and plate it.
Pour the chilli oil over the paneer.
Add the toppings as much as you wish and enjoy with noodles or rice!
