One of the things that put Punjabi cuisine on the map is literally where it is on the map. As the gateway to India, it has been influenced by the cuisine of the Greeks, Turkish, Persian and in the case of this dish, China. This is Indo-China dish has stir fry and sweet & sour influences. It’s quick and easy to make but you could never tell when eating it. Served popularly as an appetizer, but also can work as a main too.
Plenty of protein from the Paneer and if you check out the variations section below you can see that there are many ways to make this dish. This is the way we make it home, healthier, less frying, oil and no batter.