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Chili Paneer Recipe

Chili Paneer Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 -3
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 200g paneer, cut into 1-inch cubes
  • 3 tbsp cornstarch (plus 1 tsp for sauce)
  • Oil for deep frying
  • 1 medium green bell pepper, diced into 1-inch pieces
  • 1 medium onion, cut into 1-inch petals
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 2 to 3 green chilies, slit lengthwise
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or white vinegar
  • 1 tbsp chili sauce
  • 1 tbsp ketchup
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup water or vegetable stock
  • 1 scallion, sliced on the diagonal

Method
 

  1. Heat oil to 350°F (175°C). Pat paneer dry, coat with 3 tbsp cornstarch, and fry in batches for 3-4 minutes until pale gold. Drain on paper towels.
  2. Reserve 1 tbsp oil in the pan and sauté garlic and ginger over high heat for 30 seconds. Add green chilies and onion; stir-fry 2 minutes.
  3. Add bell pepper and stir-fry 2 minutes until glossy but still crisp.
  4. Mix soy sauce, vinegar, chili sauce, ketchup, sugar, salt, pepper, 1 tsp cornstarch, and water. Pour into the pan, stir for 30 seconds until thickened, then toss in fried paneer and coat for 30 seconds.
  5. Transfer to a plate, top with scallions, and serve immediately.

Notes

Fry the paneer just enough to get a pale gold shell, not a deep brown. The cornstarch coating looks powdery before frying and that is exactly what you want, it puffs into the crisp layer. Serve within minutes, the dish does not hold well once the sauce and paneer meet.