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Blend together garlic, chilies, sugar, salt and vinegar with 2 to 3 tbsp water to a smooth or coarse paste.
Heat a pan with oil and add cumin seeds.
When the cumin seeds sizzle, add onions & saute until golden. Regulate the heat to medium. Add the sauce and cook until it thickens and the oil separates.
Reduce the flame completely and taste test the sauce. Adjust salt and if you want you may add soya sauce.
Add paneer and gently mix well to coat the sauce. If it is too dry you may splash little water, about a tablespoon. Saute for 2 to 3 minutes. Garnish with coriander or celery.
Serve garlic paneer hot as an appetizer, side or with fried rice, noodles. You can also stuff it in your wraps, kathi rolls, sandwiches etc.