Perfect amalgamation of Indo-Chinese culinary.
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Cut the paneer into square pieces.
Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.
Mix cornflour, flour, ginger-garlic paste, salt in a bowl and make a batter using a little water.
Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
In another pan heat oil and fry the chopped garlic cloves.
Take three teaspoons of cornflour and half a cup of water and mix well.
Add this to the boiling mixture and cook well until the sauce thickens.
Add coriander leaves and serve hot.
For Dry Version
Skip the sauce when the mixture is cooking to make a dry version.
