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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat dry paneer cubes with a kitchen towel.
Coat paneer cubes in a mix of cornflour, salt, pepper, and chili powder.
Heat oil in a non-stick pan.
Shallow fry coated paneer cubes on medium heat until light golden on all sides.
Remove paneer and keep aside.
Add pineapple juice, brown sugar, red chili flakes, and soy sauces to the pan.
Simmer on medium heat for 5–7 minutes until slightly reduced.
Add cornflour slurry while stirring constantly to thicken the glaze.
Cook for another 1–2 minutes until syrupy.
Reduce heat to low and add fried paneer cubes into the glaze.
Toss gently to coat evenly and cook for 1–2 more minutes.
Arrange glazed paneer on a plate.
Garnish with cucumber ribbons or spring onions and sprinkle sesame seeds on top.
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For extra crispiness, add a bit of all-purpose flour to the coating mix.
Ensure paneer is not overcooked to maintain its soft texture.
Can I use canned pineapple juice?
Yes, canned pineapple juice can be used for the glaze.
What can I use instead of paneer?
Tofu can be used as a substitute for paneer.
How do I prevent the paneer from becoming rubbery?
Avoid overcooking the paneer and ensure it's coated evenly in the glaze.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the glaze and fry the paneer in advance, then combine before serving.
What other garnishes can I use?
You can use chopped cilantro or mint leaves as alternative garnishes.
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