Served at eating places on either side of the Pakistan-India border, this spicy, sticky paneer’s reputation is testomony to China’s culinary affect on the area. The phrase “dry” within the title references the preparation’s consistency in comparison with extra saucy, gravy-rich dishes. Coating paneer in batter then frying it provides the gentle fluffy cheese a crispy crust, then tossing it in a thick chile-soy sauce imbues it with salt and warmth. Onion and bell pepper present simply sufficient recent, candy reduction till the following chunk. The dish kinds a deluge of pleasurable textures and fiery taste in half-hour. If you happen to’d like, you possibly can substitute tofu for the paneer and skip the batter frying.
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