Teriyaki Paneer
Teriyaki Paneer
Ingredients
- 200 g paneer
- 2 tablespoons all-purpose flour
- 2 tablespoons cornflour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup water
- oil, for deep frying
- 1/2 cup Master Chow Teriyaki Cooking Sauce
- spring onion, chopped, for garnish
- sesame seeds, for garnish
Instructions
- 1
Cut the 200g paneer into 1-inch cubes.
⏱️ 2 min
- 2
In a mixing bowl, combine the 2 tablespoons of all-purpose flour, 2 tablespoons of cornflour, 1 teaspoon of salt, and 1 teaspoon of black pepper.
⏱️ 2 min
- 3
Gradually add 1/2 cup of water to the dry ingredients and whisk until a smooth, lump-free batter is formed.
⏱️ 3 min
- 4
Dip each paneer cube into the prepared batter, ensuring it is fully and evenly coated.
⏱️ 3 min
- 5
Heat oil in a deep pan or wok for deep frying. The oil should be hot enough (around 350-375°F or 175-190°C) to fry the paneer quickly without it absorbing too much oil.
⏱️ 3 min•🌡️ 180
- 6
Carefully place the coated paneer cubes into the hot oil in batches, ensuring not to overcrowd the pan. Deep fry the paneer until they turn golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 5 min•🌡️ 180
- 7
Remove the crispy fried paneer from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 2 min
- 8
In a separate clean pan or wok, add 1/2 cup of Master Chow Teriyaki Cooking Sauce and heat it over medium heat until it starts to simmer gently.
⏱️ 2 min
- 9
Add the crispy fried paneer to the simmering teriyaki sauce.
⏱️ 1 min
- 10
Toss the paneer well to ensure all pieces are evenly coated with the glossy sauce. Cook for another 1-2 minutes until the sauce thickens slightly and clings to the paneer.
⏱️ 2 min
- 11
Garnish generously with chopped spring onions and sesame seeds.
⏱️ 1 min
- 12
Serve hot immediately as an appetizer or with rice for a complete meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Paneer
- 200 g paneer
- 2 tablespoons all-purpose flour
- 2 tablespoons cornflour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup water
- oil, for deep frying
- 1/2 cup Master Chow Teriyaki Cooking Sauce
- spring onion, chopped, for garnish
- sesame seeds, for garnish
Instructions
- 1
Cut the 200g paneer into 1-inch cubes.
⏱️ 2 min - 2
In a mixing bowl, combine the 2 tablespoons of all-purpose flour, 2 tablespoons of cornflour, 1 teaspoon of salt, and 1 teaspoon of black pepper.
⏱️ 2 min - 3
Gradually add 1/2 cup of water to the dry ingredients and whisk until a smooth, lump-free batter is formed.
⏱️ 3 min - 4
Dip each paneer cube into the prepared batter, ensuring it is fully and evenly coated.
⏱️ 3 min - 5
Heat oil in a deep pan or wok for deep frying. The oil should be hot enough (around 350-375°F or 175-190°C) to fry the paneer quickly without it absorbing too much oil.
⏱️ 3 min•🌡️ 180 - 6
Carefully place the coated paneer cubes into the hot oil in batches, ensuring not to overcrowd the pan. Deep fry the paneer until they turn golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 5 min•🌡️ 180 - 7
Remove the crispy fried paneer from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 2 min - 8
In a separate clean pan or wok, add 1/2 cup of Master Chow Teriyaki Cooking Sauce and heat it over medium heat until it starts to simmer gently.
⏱️ 2 min - 9
Add the crispy fried paneer to the simmering teriyaki sauce.
⏱️ 1 min - 10
Toss the paneer well to ensure all pieces are evenly coated with the glossy sauce. Cook for another 1-2 minutes until the sauce thickens slightly and clings to the paneer.
⏱️ 2 min - 11
Garnish generously with chopped spring onions and sesame seeds.
⏱️ 1 min - 12
Serve hot immediately as an appetizer or with rice for a complete meal.
⏱️ 1 min