Chilli Paneer Recipe
Crispy deep fried paneer with bell peppers, onion, tangy sauce, ginger, garlic and herbs.
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Ingredients
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Paneer & Batter
Vegetables
Sauce & Aromatics
Garnish
Method
Paneer & Batter
- 1
Prepare paneer
Cut the paneer into 1" cubes. Pat dry with paper towels to remove surface moisture so the batter sticks and frying is crisp.
- 2
Make batter
In a bowl combine 4 tbsp cornstarch, 3 tbsp all-purpose flour, 1 beaten egg (or vegan substitute), 2 tsp salt, and 1/2 tsp freshly ground black pepper. Add 2–3 tbsp water and whisk to a smooth, slightly thick batter that coats the back of a spoon. If too thick, add a little more water; if too thin, add a little more cornstarch.
- 3
Coat and fry paneer
Heat oil in a deep skillet or wok to 170–180°C (340–355°F). Toss paneer cubes lightly with 1 tsp salt. Dip each cube into the batter to coat fully, allow excess to drip off, then carefully slide into hot oil in batches to avoid crowding. Fry until golden and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm and repeat with remaining paneer.
Vegetables
- 4
- 5
Stir-fry vegetables
Heat 1 tbsp neutral oil in a wide skillet or wok over high heat until shimmering. Add sliced spring onion whites and slit green chilies and stir-fry for 20–30 seconds until aromatic. Add onion pieces and stir-fry 1 minute. Add bell peppers and continue stir-frying 1–2 minutes more — vegetables should be crisp-tender with bright color. Season lightly with 1/2 tsp salt and a pinch of black pepper.
Sauce & Combine
- 6
Prepare sauce
In a small bowl mix 3 tbsp red chili sauce, 4 tbsp tomato ketchup, 2 tbsp soy sauce, 1 tsp vinegar, 1 tsp sugar, 4 tbsp water or stock, and 1/2 tsp freshly ground black pepper. Stir until smooth. Mix 1 tbsp cornstarch with 1 tbsp cold water separately to make a slurry.
- 7
- 8
Add sauce and thicken
Add the sauce mixture to the wok, stirring to combine with aromatics and vegetables. Bring to a gentle simmer for 30 seconds. Give the cornstarch slurry a quick stir and add to the pan while stirring constantly. The sauce will thicken and become glossy in about 30–60 seconds. Taste and adjust seasoning — add an extra 1/2 tsp sugar for more balance or a splash more vinegar if too sweet.
- 9
Combine paneer
Lower heat to medium. Add the fried paneer cubes and sliced spring onion greens to the wok. Toss gently but quickly to coat paneer and vegetables with the glossy sauce, taking care not to break the paneer cubes. Stir for 30–60 seconds just to heat paneer through and ensure even coating.
- 10