Burnt Garlic Chilli Paneer (Air Fryer)
Burnt Garlic Chilli Paneer (Air Fryer)
Ingredients
For the Paneer & Vegetables
- 400 g paneer, cut into cubes
- 2 onion, large, diced into large chunks
- 2 capsicum, medium, diced
- 3 tablespoons garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 1 tablespoon oil, to 2 tablespoons, plus extra for brushing
For the Paneer Slurry / Coating
- 100 g flour
- 20 g cornflour
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 stock cube, crushed
- 1/2 tablespoon chilli garlic sauce
- 60 ml water, to 70 ml
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon chilli sauce
- to taste salt
- 1 teaspoon aromatic powder
For the Cornflour Slurry (for thickening)
- 1/2 tablespoon cornflour
- 3 tablespoons water
Instructions
- 1
Cut the 400g paneer into cubes and place them in a bowl. Soak the paneer cubes in hot water while you prepare the rest of the ingredients. This helps to keep the paneer soft.
⏱️ 5 min
- 2
In a separate bowl, combine all the paneer slurry ingredients: 100g flour, 20g cornflour, a pinch of salt, a pinch of black pepper, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 crushed stock cube, 1/2 tablespoon chilli garlic sauce, and 60-70 ml water. Whisk thoroughly until it forms a thick, smooth batter.
⏱️ 5 min
- 3
Drain the soaked paneer cubes and add them to the thick batter. Coat them well, ensuring each piece is fully covered. Then, coat the battered paneer pieces in dry flour and gently dust off any excess.
⏱️ 5 min
- 4
Place the coated paneer in the air fryer basket in a single layer. Lightly brush them with oil. Air fry at 200°C for about 15 minutes, or until the paneer is golden and crispy.
⏱️ 15 min•🌡️ 200
- 5
In a small bowl, mix together all the sauce ingredients: 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon chilli sauce, salt to taste, and 1 teaspoon aromatic powder. Stir well and set aside.
⏱️ 2 min
- 6
Heat 1-2 tablespoons oil in a pan. Add the 3 tablespoons finely chopped garlic and 2 tablespoons finely chopped ginger. Sauté until they are deeply golden and slightly crispy. Remove the cooked garlic and ginger from the pan and set them aside.
⏱️ 5 min
- 7
In the same pan (with any remaining oil), add the 2 large diced onions and 2 medium diced capsicum. Sauté them briefly until slightly softened but still with a bite.
⏱️ 3 min
- 8
Pour the prepared sauce mixture into the pan with the vegetables. In a separate small bowl, make a cornflour slurry by mixing 1/2 tablespoon cornflour with 3 tablespoons water. Add this cornflour slurry to the pan. Cook the sauce, stirring constantly, until it thickens slightly.
⏱️ 3 min
- 9
Turn off the heat. Add the crispy air-fried paneer to the pan with the thickened sauce and vegetables. Toss gently to coat all the paneer pieces evenly.
⏱️ 2 min
- 10
Finish by topping the dish with the previously reserved burnt garlic and ginger. Mix it through and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Garlic Chilli Paneer (Air Fryer)
For the Paneer & Vegetables
- 400 g paneer, cut into cubes
- 2 onion, large, diced into large chunks
- 2 capsicum, medium, diced
- 3 tablespoons garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 1 tablespoon oil, to 2 tablespoons, plus extra for brushing
For the Paneer Slurry / Coating
- 100 g flour
- 20 g cornflour
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 stock cube, crushed
- 1/2 tablespoon chilli garlic sauce
- 60 ml water, to 70 ml
For the Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon chilli sauce
- to taste salt
- 1 teaspoon aromatic powder
For the Cornflour Slurry (for thickening)
- 1/2 tablespoon cornflour
- 3 tablespoons water
Instructions
- 1
Cut the 400g paneer into cubes and place them in a bowl. Soak the paneer cubes in hot water while you prepare the rest of the ingredients. This helps to keep the paneer soft.
⏱️ 5 min - 2
In a separate bowl, combine all the paneer slurry ingredients: 100g flour, 20g cornflour, a pinch of salt, a pinch of black pepper, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 crushed stock cube, 1/2 tablespoon chilli garlic sauce, and 60-70 ml water. Whisk thoroughly until it forms a thick, smooth batter.
⏱️ 5 min - 3
Drain the soaked paneer cubes and add them to the thick batter. Coat them well, ensuring each piece is fully covered. Then, coat the battered paneer pieces in dry flour and gently dust off any excess.
⏱️ 5 min - 4
Place the coated paneer in the air fryer basket in a single layer. Lightly brush them with oil. Air fry at 200°C for about 15 minutes, or until the paneer is golden and crispy.
⏱️ 15 min•🌡️ 200 - 5
In a small bowl, mix together all the sauce ingredients: 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon chilli sauce, salt to taste, and 1 teaspoon aromatic powder. Stir well and set aside.
⏱️ 2 min - 6
Heat 1-2 tablespoons oil in a pan. Add the 3 tablespoons finely chopped garlic and 2 tablespoons finely chopped ginger. Sauté until they are deeply golden and slightly crispy. Remove the cooked garlic and ginger from the pan and set them aside.
⏱️ 5 min - 7
In the same pan (with any remaining oil), add the 2 large diced onions and 2 medium diced capsicum. Sauté them briefly until slightly softened but still with a bite.
⏱️ 3 min - 8
Pour the prepared sauce mixture into the pan with the vegetables. In a separate small bowl, make a cornflour slurry by mixing 1/2 tablespoon cornflour with 3 tablespoons water. Add this cornflour slurry to the pan. Cook the sauce, stirring constantly, until it thickens slightly.
⏱️ 3 min - 9
Turn off the heat. Add the crispy air-fried paneer to the pan with the thickened sauce and vegetables. Toss gently to coat all the paneer pieces evenly.
⏱️ 2 min - 10
Finish by topping the dish with the previously reserved burnt garlic and ginger. Mix it through and serve hot.
⏱️ 1 min