Thread Paneer is a unique and delicious Indian dish that features paneer, the Indian cottage cheese, in an innovative and tasty way. Naming the dish comes from the paneer being shredded or coarsely grated into thin, thread-like strands and then cooked in a rich, aromatic gravy. Thread paneer is a vegetarian dish- they love paneer but want to taste its new form. The traditional thread paneer recipe uses fresh paneer, which is grated or shredded into fine threads. Then, the paneer threads are saut ed in ghee or oil until crispy and tossed with a flavourful curry sauce. The gravy in thread paneer is prepared with a mixture of onions, tomatoes, ginger, garlic, and other spices such as cumin, coriander, turmeric, and garam masala. It forms an aromatic and fragrant base. Cream or yoghurt is added to some recipes to make the gravy rich and smooth. Once the gravy is cooked, the thread-like paneer is put into the sauce to absorb all the flavours yet retain its delicate, soft texture. Fresh cilantro is garnished over the dish and served with roti, naan, or rice. Thread paneer does add a fun twist to the otherwise dull paneer dishes: different textures and surprising flavours in every bite. Whether for a special occasion or a weeknight dinner, thread paneer will surely impress whoever is fond of Indian food.

• 400 gms paneer
• 1 tbsp ginger-garlic paste
• 1 tsp soy sauce
• 1 tbsp green chilli sauce
• Salt
• Black peppercorns
• Oil
• 2 cup flour-cornstarch batter
• Schezwan sauce

• Start the recipe of thread paneer with 400 grams of fresh paneer and cut it into uniform strips about 11/2 inches thick. Now grab 15 to 20 wonton sheets and tear them into thin strips. These shredded sheets are the crispy crown of this dish, so take your time to make them nice and even.
• Next up, the marinade—where all the magic begins.
• Mix together 1 tablespoon of ginger-garlic paste, 1 teaspoon of soy sauce, and 1 tablespoon of green chili sauce in a small bowl.
• This combo brings in layers of bold flavors: the aromatic base from ginger and garlic, the savory tang of soy, and a gentle zing from the chili sauce.
• Add salt and crushed black pepper to taste, and toss the paneer strips in this marinade until they're coated like they're ready for the runway.
• Let them rest for 10-15 minutes to soak in all the goodness.
• Whip up the batter. Combine 2 cups of refined flour with a few tablespoons of cornstarch in another bowl, then gradually add water until you've got a thick, smooth batter ready to cling to the paneer without dripping all over the place.
• Now it's assembly time. Dip each marinated paneer strip into the batter, ensuring it's fully coated, then roll it in the shredded wonton sheets.
• Press the sheets onto the paneer gently, so every bit is wrapped in that soon-to-be-crispy goodness. Heat oil in a deep pan or wok—hot, but not smoking—and fry the paneer in small batches for 3-4 minutes each until the coating is beautifully golden and crisp.
• Remove the fried paneer onto paper towels to drain any excess oil.
• For serving, stack these crispy delights in a glass for a fancy touch or pile them high on a platter. Pair with a drizzle of Schezwan sauce or serve it on the side for dipping. The fiery, tangy kick of the sauce complements the creamy paneer and crunchy wonton coating perfectly.
• Thread Paneer is your go-to for when you want to impress guests or treat yourself. It's crunchy, cheesy, spicy, and completely addictive—best enjoyed fresh, hot, and with no regrets.