Chilli Paneer (cottage Cheese) Recipe

Prepare paneer

Cut the 400 g paneer into 1" (2.5 cm) cubes. If using store-bought paneer and it's firm, soak cubes in warm water for 5 minutes then drain to soften slightly and remove excess salt.

Make marinade slurry

In a bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp ginger-garlic paste, 1 tsp soy sauce, 1 tsp freshly ground black pepper and 1 tsp salt. Add about 3 tbs water gradually and stir to form a smooth slightly thick batter that coats paneer but is not runny.

Coat paneer

Toss the paneer cubes gently in the batter until evenly coated. Let rest for 3–5 minutes so the coating adheres.

Shallow fry paneer

Heat 4 tbs oil in a non-stick skillet over medium-high heat. When the oil is hot (but not smoking), add coated paneer in a single layer and fry until each side is golden and crisp, about 2–3 minutes per side. Turn carefully to avoid breaking the cubes. Remove to a paper towel-lined plate to drain excess oil. (Alternatively, you can deep-fry or air-fry at 200°C/400°F for 8–10 minutes, turning once.)

Prepare sauce slurry

In a small bowl whisk together 3 tbs hot water or vegetable stock and 1 tsp cornstarch until smooth; set aside. In another bowl mix 3 tbs tomato ketchup, 1 tbs red chili sauce, 1 tbs soy sauce and 1 tsp vinegar.

Sauté aromatics

Heat 1 tbs vegetable oil in a wide skillet or wok over high heat until shimmering. Add the thinly sliced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant but not browned. Add slit green chilies and the white parts of the spring onions; stir 10–15 seconds.

Cook vegetables

Add the chopped onion and green bell pepper. Stir-fry on high heat for 2–3 minutes so they remain crisp-tender (you want them slightly charred at edges for smoky flavor).

Add sauces

Lower heat to medium-high. Push vegetables to one side, pour the prepared ketchup-chili-soy-vinegar mixture into the pan and let it sizzle for 10 seconds to cook the raw tomato flavor. Then combine with the vegetables.

Finish sauce

Pour the cornstarch slurry into the pan while stirring. Add the remaining 3 tbs hot water/stock if necessary to loosen sauce. Cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir in 1/2 tsp sesame oil if using.

Combine paneer and sauce

Add the fried paneer cubes to the pan and toss gently for 1–2 minutes so each piece is coated with the glossy chili sauce and heated through. If you prefer the paneer softer, toss quickly; for crisper paneer, fold and remove immediately.

Transfer chilli paneer to a serving plate. Sprinkle sliced spring onion greens and crushed roasted peanuts (if using) over the top. Serve immediately with lemon wedges on the side to squeeze over before eating.