Bang Bang Paneer
Bang Bang Paneer
Ingredients
For the Paneer
- 1 pound paneer, cubed
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 3 tablespoons cornflour
- 3 tablespoons all-purpose flour
- 1/4 cup water, as needed for slurry
- 3 cups vegetable oil, for deep frying
For the Bang Bang Sauce
- 2 tablespoons oil
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 1/2 onion, finely chopped
- 1/2 capsicum, finely chopped
- 2 tablespoons tomato ketchup
- 2 tablespoons schezwan sauce
- 1 tablespoon red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon granulated sugar
- 1/4 cup water, as needed for consistency
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a medium bowl, combine the cubed paneer, 1 tablespoon ginger garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Mix thoroughly until all paneer pieces are evenly coated with the spices.
⏱️ 5 min
- 2
In a separate bowl, whisk together 3 tablespoons cornflour and 3 tablespoons all-purpose flour. Gradually add 1/4 cup of water, whisking continuously, until you achieve a smooth, lump-free slurry. Adjust water as needed to reach a pancake batter-like consistency.
⏱️ 3 min
- 3
Heat 3 cups of vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 4
Dip each seasoned paneer cube into the prepared slurry, ensuring it is fully coated. Carefully place the coated paneer into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-5 minutes, or until the paneer turns golden brown and crispy.
⏱️ 10 min•🌡️ 350
- 5
Once fried, remove the crispy paneer cubes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min
- 6
In a separate large pan or wok, heat 2 tablespoons of oil over medium heat. Add 1 tablespoon finely chopped ginger and 1 tablespoon finely chopped garlic. Sauté for approximately 1 minute until fragrant.
⏱️ 2 min
- 7
Add the 1/2 finely chopped onion and 1/2 finely chopped capsicum to the pan. Sauté for 2-3 minutes until the vegetables have softened slightly.
⏱️ 3 min
- 8
Stir in 2 tablespoons tomato ketchup, 2 tablespoons schezwan sauce, 1 tablespoon red chili sauce, 1 tablespoon soy sauce, 1 teaspoon vinegar, and 1 teaspoon granulated sugar. Mix all the sauce ingredients well and cook for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min
- 9
Add 1/4 cup of water to the sauce, or as needed, to achieve your desired consistency. Season the sauce with 1/4 teaspoon salt to taste, adjusting if necessary.
⏱️ 1 min
- 10
Add the previously fried crispy paneer cubes to the pan with the bang bang sauce. Gently toss the paneer with the sauce until each piece is evenly coated.
⏱️ 2 min
- 11
Serve the Bang Bang Paneer immediately as a delicious appetizer or snack.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Paneer
For the Paneer
- 1 pound paneer, cubed
- 1 tablespoon ginger garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 3 tablespoons cornflour
- 3 tablespoons all-purpose flour
- 1/4 cup water, as needed for slurry
- 3 cups vegetable oil, for deep frying
For the Bang Bang Sauce
- 2 tablespoons oil
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 1/2 onion, finely chopped
- 1/2 capsicum, finely chopped
- 2 tablespoons tomato ketchup
- 2 tablespoons schezwan sauce
- 1 tablespoon red chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon granulated sugar
- 1/4 cup water, as needed for consistency
- 1/4 teaspoon salt, or to taste
Instructions
- 1
In a medium bowl, combine the cubed paneer, 1 tablespoon ginger garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon salt. Mix thoroughly until all paneer pieces are evenly coated with the spices.
⏱️ 5 min - 2
In a separate bowl, whisk together 3 tablespoons cornflour and 3 tablespoons all-purpose flour. Gradually add 1/4 cup of water, whisking continuously, until you achieve a smooth, lump-free slurry. Adjust water as needed to reach a pancake batter-like consistency.
⏱️ 3 min - 3
Heat 3 cups of vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 4
Dip each seasoned paneer cube into the prepared slurry, ensuring it is fully coated. Carefully place the coated paneer into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-5 minutes, or until the paneer turns golden brown and crispy.
⏱️ 10 min•🌡️ 350 - 5
Once fried, remove the crispy paneer cubes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min - 6
In a separate large pan or wok, heat 2 tablespoons of oil over medium heat. Add 1 tablespoon finely chopped ginger and 1 tablespoon finely chopped garlic. Sauté for approximately 1 minute until fragrant.
⏱️ 2 min - 7
Add the 1/2 finely chopped onion and 1/2 finely chopped capsicum to the pan. Sauté for 2-3 minutes until the vegetables have softened slightly.
⏱️ 3 min - 8
Stir in 2 tablespoons tomato ketchup, 2 tablespoons schezwan sauce, 1 tablespoon red chili sauce, 1 tablespoon soy sauce, 1 teaspoon vinegar, and 1 teaspoon granulated sugar. Mix all the sauce ingredients well and cook for 2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 2 min - 9
Add 1/4 cup of water to the sauce, or as needed, to achieve your desired consistency. Season the sauce with 1/4 teaspoon salt to taste, adjusting if necessary.
⏱️ 1 min - 10
Add the previously fried crispy paneer cubes to the pan with the bang bang sauce. Gently toss the paneer with the sauce until each piece is evenly coated.
⏱️ 2 min - 11
Serve the Bang Bang Paneer immediately as a delicious appetizer or snack.
⏱️ 1 min