Chilli Paneer Recipe
Make Chilli Paneer Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Paneer
Sauce and Stir-Fry
Method
Paneer
- 1
Prepare and coat paneer
Pat the paneer cubes dry with paper towels to remove excess moisture. In a bowl, combine cornstarch, all-purpose flour, salt and black pepper. Add about 3 tablespoons water and mix to make a slightly thick batter that coats the back of a spoon. If batter is too thick, add water 1 teaspoon at a time until it reaches a thick but pourable consistency. Toss the paneer cubes gently in the batter to coat each piece evenly.
- 2
Shallow-fry paneer
Heat about 4 tablespoons oil in a heavy skillet or nonstick pan over medium-high heat. Once hot (oil should shimmer), add the battered paneer in a single layer without crowding; fry in batches if necessary. Fry until golden and crisp on all sides, about 2–3 minutes per side, turning carefully with tongs or a slotted spoon to avoid breaking the cubes. Transfer fried paneer to a paper towel-lined plate to drain. Keep warm.
Sauce and Stir-Fry
- 3
Prepare sauce mixture
In a small bowl, whisk together tomato ketchup, light soy sauce, dark soy sauce, red chili sauce, rice vinegar, sugar, salt and freshly ground black pepper. In a separate small cup, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a smooth slurry. Set both aside.
- 4
Sauté aromatics and vegetables
Wipe the frying pan clean or use a second wide wok/skillet. Heat 2 tablespoons vegetable oil over high-medium heat until hot but not smoking. Add minced garlic, minced ginger and green chilies; stir-fry for 20–30 seconds until fragrant (do not brown). Add the white parts of the sliced spring onions, diced onion and bell pepper. Stir-fry on high heat for 2–3 minutes — vegetables should be cooked but still crisp and slightly charred at edges.
- 5
Add sauce and thicken
Reduce heat to medium. Pour the prepared sauce mixture into the pan along with 60 ml (about 1/4 cup) water. Stir to combine and bring to a gentle simmer. Give the cornstarch slurry a quick stir (it may settle) and stream it into the simmering sauce while stirring continuously. Cook for 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust seasoning (salt, sugar, soy) as needed.
- 6
Combine paneer with sauce
Add the fried paneer cubes to the sauce and toss gently to coat, cooking for 1–2 minutes so the paneer soaks up some sauce and heats through. If you prefer crispier paneer, add it at the very end and toss only briefly. Finish with 1/2 teaspoon sesame oil (optional) and the green parts of the sliced spring onions; toss once.
- 7
Serve
Transfer the chilli paneer to a serving plate and serve immediately as an appetizer or with steamed rice/ fried rice or noodles. Garnish with extra sliced spring onions or a few sesame seeds if desired.