Perfect amalgamation of Indo-Chinese culinary.
-
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.