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Quick Chilli Paneer (Stir-Fry Style)
80% authentic · Indo-Chinese
A simplified version of Chilli Paneer, focusing on a faster stir-fry method without deep-frying the paneer, making it quicker for a weeknight meal.
Ingredients
- Paneer400g
- Onion1 medium, cubed
- Bell pepper (capsicum)1 medium, cubed
- Green chilies1-2, chopped
- Garlic3 cloves, minced
- Ginger1/2 inch piece, minced
- Soy sauce2 tbsp
- Chili sauce1.5 tbsp
- Tomato ketchup1.5 tbsp
- Cornstarch1 tbsp
- Water1/4 cup
- Oil2 tbsp
- Saltto taste
- Black pepperto taste
- Spring onionsfor garnish
Steps
- 1
Cut paneer into cubes. Cube the onion and bell pepper.
- 2
Heat oil in a wok or large pan over medium-high heat. Add minced garlic, ginger, and chopped green chilies. Sauté for 30 seconds.
- 3
Add paneer cubes and stir-fry for 3-4 minutes until lightly golden on all sides.
- 4
Add cubed onions and bell peppers. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- 5
In a small bowl, mix soy sauce, chili sauce, tomato ketchup, salt, and pepper.
- 6
In a separate small bowl, whisk cornstarch with 1/4 cup of water to make a slurry.
- 7
Pour the sauce mixture into the wok. Stir well. Then, add the cornstarch slurry and stir continuously until the sauce thickens.
- 8
Toss everything together to coat. Garnish with spring onions and serve immediately.
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