Homemade Paneer Tenders
Homemade Paneer Tenders
Ingredients
For the Paneer Tenders
- 1 pound paneer, block
- 1/2 cup milk, or buttermilk
- 1 1/2 teaspoons red chili powder, divided
- 1 teaspoon black pepper, freshly ground, divided
- 1 teaspoon salt, divided
- 2 tablespoons Masterchow's Sichuan Chilli Oil, divided
- 1 cup all-purpose flour
- 4 cups cooking oil, for deep frying
For the Sauce
- 1/4 cup red chili sauce, or similar sweet and spicy sauce
Instructions
- 1
Slice the block of paneer into strips using a crinkle cutter. Aim for strips approximately 1/2 inch thick and 2-3 inches long.
⏱️ 5 min
- 2
In a medium bowl, combine the paneer strips, milk (or buttermilk), 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Add 1 tablespoon of Masterchow's Sichuan Chilli Oil.
⏱️ 3 min
- 3
Gently mix all ingredients until the paneer strips are well coated. Cover the bowl and let the paneer marinate for at least 15 minutes at room temperature.
⏱️ 2 min
- 4
While the paneer marinates, prepare the dry coating. In a separate shallow bowl, whisk together the all-purpose flour, remaining 1 teaspoon red chili powder, remaining 1/2 teaspoon black pepper, and remaining 1/2 teaspoon salt.
⏱️ 3 min
- 5
Heat the cooking oil in a deep pan or kadai over medium-high heat to 350°F (175°C). The oil should be deep enough to submerge the paneer tenders.
⏱️ 5 min•🌡️ 350
- 6
Working in batches, remove each marinated paneer strip from the milk mixture, allowing excess liquid to drip off. Dredge each strip thoroughly in the seasoned flour, ensuring it is fully coated. Gently shake off any excess flour.
⏱️ 5 min
- 7
Carefully place the coated paneer strips into the hot oil. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy. Do not overcrowd the pan.
⏱️ 5 min•🌡️ 350
- 8
Remove the fried paneer tenders from the oil using a spider strainer or tongs and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min
- 9
In a clean pan, add the remaining 1 tablespoon of Masterchow's Sichuan Chilli Oil and the red chili sauce. Heat over medium heat, stirring until the sauces are well combined and slightly warmed.
⏱️ 3 min
- 10
Add the freshly fried paneer tenders to the pan with the hot sauce. Toss them gently to ensure each tender is evenly coated with the sauce.
⏱️ 2 min
- 11
Plate the sauced paneer tenders immediately. Serve hot, optionally with a side of yellow dipping sauce like mustard.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Paneer Tenders
For the Paneer Tenders
- 1 pound paneer, block
- 1/2 cup milk, or buttermilk
- 1 1/2 teaspoons red chili powder, divided
- 1 teaspoon black pepper, freshly ground, divided
- 1 teaspoon salt, divided
- 2 tablespoons Masterchow's Sichuan Chilli Oil, divided
- 1 cup all-purpose flour
- 4 cups cooking oil, for deep frying
For the Sauce
- 1/4 cup red chili sauce, or similar sweet and spicy sauce
Instructions
- 1
Slice the block of paneer into strips using a crinkle cutter. Aim for strips approximately 1/2 inch thick and 2-3 inches long.
⏱️ 5 min - 2
In a medium bowl, combine the paneer strips, milk (or buttermilk), 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Add 1 tablespoon of Masterchow's Sichuan Chilli Oil.
⏱️ 3 min - 3
Gently mix all ingredients until the paneer strips are well coated. Cover the bowl and let the paneer marinate for at least 15 minutes at room temperature.
⏱️ 2 min - 4
While the paneer marinates, prepare the dry coating. In a separate shallow bowl, whisk together the all-purpose flour, remaining 1 teaspoon red chili powder, remaining 1/2 teaspoon black pepper, and remaining 1/2 teaspoon salt.
⏱️ 3 min - 5
Heat the cooking oil in a deep pan or kadai over medium-high heat to 350°F (175°C). The oil should be deep enough to submerge the paneer tenders.
⏱️ 5 min•🌡️ 350 - 6
Working in batches, remove each marinated paneer strip from the milk mixture, allowing excess liquid to drip off. Dredge each strip thoroughly in the seasoned flour, ensuring it is fully coated. Gently shake off any excess flour.
⏱️ 5 min - 7
Carefully place the coated paneer strips into the hot oil. Fry for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy. Do not overcrowd the pan.
⏱️ 5 min•🌡️ 350 - 8
Remove the fried paneer tenders from the oil using a spider strainer or tongs and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 2 min - 9
In a clean pan, add the remaining 1 tablespoon of Masterchow's Sichuan Chilli Oil and the red chili sauce. Heat over medium heat, stirring until the sauces are well combined and slightly warmed.
⏱️ 3 min - 10
Add the freshly fried paneer tenders to the pan with the hot sauce. Toss them gently to ensure each tender is evenly coated with the sauce.
⏱️ 2 min - 11
Plate the sauced paneer tenders immediately. Serve hot, optionally with a side of yellow dipping sauce like mustard.
⏱️ 1 min