Chili Paneer Recipe
Chili Paneer Recipe Here’s a detailed Chili Paneer recipe, a popular Indo-Chinese dish that can be made dry, semi-dry, or with gravy.
Chili Paneer Recipe (Serves 2-3)
A delicious fusion of crispy fried paneer tossed in a spicy, tangy, and slightly sweet Indo-Chinese sauce.
Ingredients
For Paneer Frying:
- 200g paneer (cut into cubes)
- 3 tablespoons cornflour
- 2 tablespoons all-purpose flour (maida)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili powder
- 1/4 teaspoon soy sauce
- 1/4 cup water (as needed)
- Oil for frying
For the Sauce:
- 1 tablespoon oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 green chili, slit (optional)
- 1 small onion, diced into squares
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon black pepper powder
- 1 teaspoon sugar (optional)
- 1 teaspoon cornflour mixed with 2 tablespoons water (for thickening, optional)
- Salt to taste
- 1/4 teaspoon MSG (Ajinomoto) (optional for a restaurant-style taste)
- 2 tablespoons spring onions, chopped (for garnish)
Instructions
Step 1: Fry the Paneer
- In a bowl, mix cornflour, all-purpose flour, salt, black pepper, red chili powder, and soy sauce.
- Add water gradually to form a thick batter.
- Coat the paneer cubes in the batter evenly.
- Heat oil in a pan and deep-fry/shallow-fry paneer cubes until golden brown and crispy.
- Remove and place on a tissue to drain excess oil.
Step 2: Prepare the Sauce
- Heat 1 tablespoon oil in a wok or pan over high flame.
- Add chopped garlic, ginger, and green chili, stir-fry for a few seconds.
- Add diced onions and bell peppers, stir-fry on high heat for 1-2 minutes to keep them crunchy.
Step 3: Add the Sauces
- Lower the heat and add soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper, and sugar. Mix well.
- If making semi-dry or gravy version, add cornflour slurry (cornflour mixed with water) to thicken the sauce. Stir well.
Step 4: Toss in the Paneer
- Add the fried paneer cubes and toss everything together on high heat.
- Cook for 1-2 minutes until the sauce coats the paneer evenly.
- Garnish with chopped spring onions.
Serving Suggestions
- Serve hot with fried rice, noodles, or as an appetizer.
- Pair with a refreshing beverage like lemonade or iced tea.
Variations:
✔ Dry Chili Paneer: Skip the cornflour slurry and cook just enough to coat the paneer with sauce.
✔ Semi-Dry Chili Paneer: Use a small amount of cornflour slurry (1 tsp cornflour + 2 tbsp water) for a slightly saucy consistency.
✔ Chili Paneer Gravy: Increase the cornflour slurry (1 tbsp cornflour + 1/2 cup water) to make a thick sauce.
Would you like any modifications, such as a healthier version (air-fried paneer)? 😊
