We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash spinach leaves, trim the stems and dry them really well.
Add cornflour, rice flour, salt, black pepper, and chaat masala. Toss gently until the spinach is lightly coated.
Heat oil and deep-fry the spinach in small batches until crispy and crackling. Remove immediately and place on a paper towel.
Toss paneer cubes with cornflour and air-fry at 180°C for 20–25 mins, or until golden.
In a pan, heat oil and add chopped garlic. Sauté until fragrant.
Add Schezwan sauce, dark soy sauce, vinegar, honey, black pepper, Kashmiri chilli powder, salt, and chilli flakes. Mix well.
Add a little cornflour slurry and cook for 30–40 seconds, until the sauce becomes glossy and slightly thick.
Add the golden paneer cubes and toss until they're evenly coated in the chilli garlic sauce.
Add the crackling spinach to your crispy edible cups and top with the chilli garlic paneer bites. Serve immediately while the spinach is still crispy.
Want to keep this recipe for later? We can email it to you!
Ensure the spinach is completely dry before frying to achieve maximum crispiness.
Do not overcrowd the oil when frying the spinach to prevent steaming.
Can I use tofu instead of paneer?
Yes, tofu can be used as a substitute for paneer.
How do I make cornflour slurry?
Mix equal parts of cornflour and water to make a slurry.
Can I bake the spinach instead of frying?
Frying is recommended for the best texture, but baking can be an alternative.
What can I use instead of Schezwan sauce?
You can use any spicy sauce of your choice as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator and reheat before serving.
Easy but WOW Recipes!🥘 🥙 Recipes and Cocktails 🍸 Come hungry, leave inspired🤍 💌poseandplaces@gmail.com
