Naga's Special Apollo Paneer Recipe

Prepare paneer

Pat the paneer cubes dry with paper towels so they hold the marinade and become crisp when fried.

In a medium bowl combine the yogurt, cornstarch, all-purpose flour, ginger-garlic paste, white pepper and salt. Whisk until smooth and slightly thick.

Add the paneer cubes to the marinade and gently toss to coat each piece evenly. Let sit for 10 minutes (do not overmarinate or paneer may become soggy).

Heat a nonstick skillet over medium heat and add 4 tablespoons oil. When hot, add marinated paneer in a single layer (cook in batches if necessary) and shallow-fry for 2–3 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towels. Reserve any browned oil in the pan for the sauce.

In the same skillet (add 1 tablespoon vegetable oil if pan is dry), heat over medium. Add mustard seeds and let them crackle for 10 seconds.

Add curry leaves and slit green chilies. Sauté for 20–30 seconds until aromatic (curry leaves will crisp slightly).

Add julienned ginger and sliced garlic. Sauté 20–30 seconds until fragrant but not browned.

Add sliced onion and green bell pepper. Stir-fry on medium-high for 2–3 minutes so they remain slightly crunchy.

Lower heat to medium. Stir in tomato ketchup, soy sauce, rice vinegar, chili sauce and brown sugar. Mix well to combine into a glossy sauce.

Add 3 tablespoons water and the cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon water before adding). Stir continuously; cook 1–2 minutes until sauce thickens slightly.

Remove pan from direct heat for 15–20 seconds to let the sauce cool marginally, then whisk in the 2 tablespoons plain yogurt quickly to incorporate without curdling. Return to low heat and stir to warm through. If sauce separates, add 1 tablespoon water and whisk briskly.

Add the fried paneer pieces to the sauce and gently toss to coat—do this for 1–2 minutes on low heat to heat the paneer and allow sauce to cling. Be gentle so paneer cubes keep their shape.

Stir in freshly ground black pepper, 2 tablespoons of the chopped spring onions and chopped cilantro (if using). Taste and adjust salt, vinegar or chili to preference.

Transfer Naga's Special Apollo Paneer to a serving plate. Sprinkle remaining spring onions and, if desired, a few extra crispy curry leaves on top.

Serve immediately with lime wedges on the side for squeezing over. Best eaten hot as an appetizer or with steamed rice/noodles as a shareable Indo-Chinese dish.