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Classic Chilli Paneer
Traditional dish · Indo-Chinese
A beloved Indo-Chinese dish featuring pan-fried paneer cubes tossed in a spicy, tangy, and savory sauce made with chilies, soy sauce, and aromatic vegetables.
Ingredients
- Paneer400g
- Cornstarch4 tbsp
- All-purpose flour2 tbsp
- Vegetable oilfor frying
- Onion1 large, chopped
- Bell pepper (capsicum)1 large, chopped
- Green chilies2-3, slit
- Garlic4-5 cloves, minced
- Ginger1 inch piece, minced
- Soy sauce3 tbsp
- Chili sauce (e.g., Sriracha or Schezwan)2 tbsp
- Tomato ketchup2 tbsp
- Vinegar1 tsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Spring onionsfor garnish
- Cilantrofor garnish
Steps
- 1
Cut paneer into cubes. In a bowl, toss paneer cubes with cornstarch, all-purpose flour, salt, and pepper until evenly coated.
- 2
Heat vegetable oil in a wok or deep pan over medium-high heat. Fry the coated paneer cubes until golden brown and crisp. Drain and set aside.
- 3
In the same wok, leaving about 2 tbsp of oil, sauté minced garlic, ginger, and slit green chilies until fragrant.
- 4
Add chopped onions and bell peppers. Stir-fry for 2-3 minutes until they are slightly tender but still crisp.
- 5
In a small bowl, whisk together soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, pepper, and water to make the sauce.
- 6
Pour the sauce mixture into the wok. Bring to a simmer and cook for 1-2 minutes until the sauce thickens slightly.
- 7
Add the fried paneer cubes to the wok. Toss gently to coat the paneer evenly with the sauce.
- 8
Garnish with chopped spring onions and cilantro. Serve hot.
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