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Chilli Paneer

This Restuarant Style Chilli Paneer is sublimely delicous and tangy Indo-Chinese dish made of crispy golden fried paneer cubes tossed in a sweet, sour and spicy sauce. Chilli Paneer that's everyone's favourite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 8 oz Paneer cubed
  • 2 tbsp Cornstarch
  • 1/4 cup All Purpose Flour
  • 1 1/2 tsp Red Chili Sauce
  • 1 tbsp Oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper Powder
  • 1 tbsp Ginger-Garlic Paste
  • 1/4 cup Water or as required
  • Oil to deep fry
  • 2 tbsp Sesame Oil
  • 2 tbsp Green onions white part chopped
  • 1 tsp Ginger grated
  • 2 tsp Garlic minced
  • 1 cup Red Onions cubed
  • 1 cup Bell Peppers cubed
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Red Chili Sauce
  • 1 tbsp Tomato Ketchup
  • 1 tbsp Rice Vinegar
  • 1 tbsp Corn Starch
  • 2 tbsp Water
  • Salt to taste
  • 1/4 tsp Black Pepper Powder

Instructions
 

  • In a bowl, mix all ingredients listed under "To Fry Paneer" except paneer to a thick batter. Adjust the water as required.
  • Coat each paneer cubes with the batter and deep fry them till golden and crispy.
  • Heat oil in a wok or a deep pan. Saute ginger, garlic, and chopped white part of green onions till raw smell goes off.
  • Add cubed onions and bell peppers. Saute them on high flame for 2 minutes. Then add dark soy sauce, red chili sauce, vinegar, ketchup, salt and pepper. Mix well.
  • Meanwhile mak ethe corn starch slurry by mix 1 tbsp of corn starch with 2 tbsp of water. Add it over cooked onions/pepper in a wok while stirring continuously.
  • Keep cooking it until the sauces becomes thick and changes color to little dark brown.
  • Add fried paneer to the wok and let sauces coat all the paneer cubes evenly. Finish off the chili paneer with handful of chopped green onions.

Notes

  1. I've used a wok because we want the veggies and fried paneer to remain crunchy. Woks are the best for short duration cooking at high temperatures. However, if you don't have a wok, you can use any nonstick cooking pan.
  2. When cooking the veggies, the wok should constantly be oh high heat. You want all veggies to remain crunchy. Lower the flame once you have added the sauce.
  3. Use dark soy sauce for a richer flavor. For umami-packed results, I like to use dark soy sauce. It adds a nice deep amber color and an intense flavor. If you only have regular soy sauce on hand, add another ½-1 Tablespoon depending on how salty you like your dish.
  4. Adjust the sauce to make dry or with gravy. This recipe results in a semi-dry dish, popularly known as 'Dry Chilli Paneer' in restaurants.
Keyword Chilli Paneer