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Paneer Chili Fry Recipe

Name: Anjappar Indian Cuisines Paneer Chili Fry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 350 g paneer (Indian cottage cheese), cut into 1-inch cubes; 2 tbs cornstarch; 2 tbs all-purpose flour; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp garlic paste; 1 tbs soy sauce; 3 tbs water (to make light batter); 4 tbs vegetable oil (for shallow frying and stir-frying); 6 cloves garlic, sliced thin; 1 tbs ginger, julienned; 3 green chilies, diagonally sliced (adjust to taste); 1 onion, medium, cut into 1/2-inch squares; 1 capsicum (bell pepper), medium, cut into 1-inch pieces; 4 stalks spring onions (scallions), white and green parts separated, sliced; 2 tbs soy sauce (light); 1 tsp dark soy sauce or dark caramel (for color, optional); 1 tsp vinegar (white or rice vinegar); 2 tbs tomato ketchup; 1 tbs chili sauce (Sriracha or Asian chili sauce); 1 tsp tomato paste (optional, for richer body); 1 tsp sugar; 1 tsp cornstarch (for slurry); 3 tbs water (for slurry); 0.5 tsp salt (adjust to taste); 0.5 tsp black pepper, freshly ground; 1 tsp sesame seeds, toasted (optional); 2 stalks spring onion greens, thinly sliced; 2 tbsp fresh cilantro (coriander) leaves, chopped (optional)

Inspired by Anjappar Indian Cuisine

Time35m

Serves3

Make Paneer Chili Fry 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 & Marinade

12 1/3 oz (350 g) paneer (Indian cottage cheese), cut into 1-inch cubes

2 tbs Cornstarch

2 tbs 00 bread flour

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 tsp garlic paste

1 tbs Aged soy sauce

3 tbs water (to make light batter)

Vegetables & Aromatics

4 tbs vegetable oil (for shallow frying and stir-frying)

6 cloves garlic, sliced thin

1 tbs ginger, julienned

3 green chilies, diagonally sliced (adjust to taste)

1 onion, medium, cut into 1/2-inch squares

1 capsicum (bell pepper), medium, cut into 1-inch pieces

4 stalks spring onions (scallions), white and green parts separated, sliced

Sauce & Seasoning

2 tbs soy sauce (light)

1 tsp dark soy sauce or dark caramel (for color, optional)

1 tsp vinegar (white or rice vinegar)

2 tbs tomato ketchup

1 tbs chili sauce (Sriracha or Asian chili sauce)

1 tsp tomato paste (optional, for richer body)

1 tsp sugar

1 tsp cornstarch (for slurry)

3 tbs water (for slurry)

1/2 tsp salt (adjust to taste)

1/2 tsp Black pepper, freshly ground

Garnish

1 tsp sesame seeds, toasted (optional)

2 stalks spring onion greens, thinly sliced

2 tbsp fresh cilantro (coriander) leaves, chopped (optional)

Method

Paneer & Marinade

Prepare and marinate paneer

Pat the paneer cubes dry with paper towels to remove excess moisture. In a bowl combine 2 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic paste, 1 tbs soy sauce and about 3 tbs water. Whisk to a smooth, slightly thick batter. Toss paneer cubes gently in the batter until evenly coated. Let sit 10 minutes while you prepare other ingredients.

Heat 2–3 tbs vegetable oil in a nonstick skillet over medium-high heat. When oil is hot, add marinated paneer in a single layer (work in batches if needed). Shallow-fry for 2–3 minutes per side until golden and slightly crisp. Remove to a paper towel-lined plate. Reserve fried paneer.

Vegetables & Aromatics

In the same skillet or a wok, add 1–2 tbs oil over medium-high heat. When oil is hot, add sliced garlic and sauté 20–30 seconds until fragrant but not browned. Add julienned ginger and white parts of the spring onions; sauté 15–20 seconds.

Add sliced green chilies, chopped onion and capsicum. Stir-fry on high heat for 2–3 minutes so vegetables become crisp-tender and retain some bite. Season lightly with a pinch of salt to help them sweat.

Sauce & Seasoning

In a small bowl, mix 2 tbs light soy sauce, 1 tsp dark soy sauce (or dark caramel), 1 tsp vinegar, 2 tbs tomato ketchup, 1 tbs chili sauce, 1 tsp tomato paste (if using), 1 tsp sugar, 0.5 tsp salt and 0.5 tsp black pepper. Stir to combine.

Pour the prepared sauce into the wok with the sautéed vegetables. Toss to coat and bring to a simmer. Mix 1 tsp cornstarch with 3 tbs water to make a slurry; stir it into the sauce and cook 30–60 seconds until the sauce thickens and becomes glossy.

Add the fried paneer cubes and remaining sliced spring onion greens to the wok. Toss gently but thoroughly so paneer is coated with the sauce and heated through, about 1–2 minutes. Taste and adjust seasoning (salt, sugar, or chili) as needed.

Finishing & Garnish

Turn off heat. Sprinkle toasted sesame seeds and chopped cilantro if using. Give a final gentle toss. Transfer to a serving platter.

Serve immediately as an appetizer or with steamed rice / fried rice / noodles as a main. Best enjoyed hot and slightly crisp.