The Chef

Restaurants

Meals

Drinks

Restaurants›CURRY CORNER Indian Eatery & Bar›Paneer Chili Recipe

Paneer Chili Recipe

Name: CURRY CORNER Indian Eatery & Bars Paneer Chili Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian fresh cheese), cut into 1-inch cubes; 4 tbs cornstarch (for coating); 3 tbs all-purpose flour (maida); 1 tsp salt; 1 tsp black pepper; 4 tbs water (to make batter); 4 tbsp vegetable oil (for shallow frying); 2 tbs vegetable oil; 1 tsp ginger, finely minced; 1 tsp garlic, finely minced; 2 no green chilies, slit or finely chopped (adjust to taste); 1 no onion, medium, cut into 1-inch squares; 1 no bell pepper (capsicum), green or mixed colors, cut into 1-inch squares; 3 no scallions (green parts), sliced into 1-inch pieces, reserve some for garnish; 3 tbs ketchup; 1.5 tbs soy sauce; 1 tbs rice vinegar or white vinegar; 1 tsp brown sugar or honey; 1 tbs chili sauce (such as Sriracha or Schezwan sauce), or to taste; 0.5 tsp toasted sesame oil (optional, for finishing); 1 tsp cornstarch (to thicken sauce); 2 tbs water (to make slurry); 0.5 tsp salt (to taste); 0.5 tsp black pepper (freshly ground, to taste); 1 tsp sesame seeds; 2 tbsp additional sliced scallions

Inspired by CURRY CORNER Indian Eatery & Bar

Time40m

Serves3

Homemade cheese cubes in sweet and spicy sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Paneer and Coating

14 1/8 oz (400 g) paneer (Indian fresh cheese), cut into 1-inch cubes

4 tbs cornstarch (for coating)

3 tbs all-purpose flour (maida)

1 tsp Celtic sea salt

1 tsp black pepper

4 tbs water (to make batter)

4 tbsp vegetable oil (for shallow frying)

Sauce and Vegetables

2 tbs Tuscany sunflower oil

1 tsp ginger, finely minced

1 tsp garlic, finely minced

2 no green chilies, slit or finely chopped (adjust to taste)

1 no onion, medium, cut into 1-inch squares

1 no bell pepper (capsicum), green or mixed colors, cut into 1-inch squares

3 no scallions (green parts), sliced into 1-inch pieces, reserve some for garnish

3 tbs Ketchup

1 1/2 tbs Aged soy sauce

1 tbs rice vinegar or white vinegar

1 tsp brown sugar or honey

1 tbs chili sauce (such as Sriracha or Schezwan sauce), or to taste

1/2 tsp toasted sesame oil (optional, for finishing)

1 tsp cornstarch (to thicken sauce)

2 tbs water (to make slurry)

1/2 tsp salt (to taste)

1/2 tsp black pepper (freshly ground, to taste)

Garnish (optional)

1 tsp Sesame seeds

2 tbsp additional sliced scallions

Method

Paneer and Coating

Prepare paneer

Pat the paneer cubes dry with paper towels so they are not wet. This helps the batter adhere and prevents splattering when frying.

Make batter

In a bowl combine 4 tbs cornstarch, 3 tbs all-purpose flour, 1 tsp salt, 1 tsp black pepper and about 4 tbs water. Whisk to a thick, smooth batter that coats the back of a spoon. Adjust water slightly if needed—batter should be thick, not runny.

Coat paneer

Toss the dry paneer cubes gently with a light dusting (about 1 tbs) of cornstarch if they are sticky. Dip each cube into the batter to coat evenly, shaking off excess. Place on a rack or plate lined with parchment.

Shallow-fry paneer

Heat 4 tbsp vegetable oil in a wide nonstick skillet over medium-high heat. Once hot (oil shimmers), add the coated paneer in a single layer without crowding. Fry for 2–3 minutes per side until golden brown and slightly crisp. Work in batches and add more oil if needed. Remove onto a paper towel-lined plate to drain.

Sauce and Vegetables

Prep vegetables and aromatics

While frying paneer, cut onion, bell pepper and scallions to 1-inch pieces. Mince ginger and garlic, and slit or chop green chilies. Measure out sauces and seasonings.

Cook aromatics and vegetables

In a clean large skillet or wok, heat 2 tbs vegetable oil over medium-high heat. Add minced ginger and garlic and stir-fry 20–30 seconds until fragrant (do not burn). Add green chilies, sliced white parts of scallions, onion and bell pepper. Stir-fry for 2–3 minutes—vegetables should be bright and slightly crisp, not mushy.

Combine sauces

Lower heat to medium. To the pan add 3 tbs ketchup, 1.5 tbs soy sauce, 1 tbs rice vinegar, 1 tsp brown sugar (or honey), and 1 tbs chili sauce. Stir to combine and let the mixture come to a gentle simmer for about 30 seconds.

Thicken sauce

In a small bowl make a slurry with 1 tsp cornstarch and 2 tbs water, mixing until smooth. Pour the slurry into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy. Taste and adjust salt and pepper (add up to 1/2 tsp salt and 1/2 tsp black pepper if needed). Stir in 1/2 tsp toasted sesame oil if using.

Toss paneer in sauce

Add the fried paneer cubes and reserved green parts of scallions to the pan. Gently toss or fold to coat every cube with the sauce and warm the paneer through for 1–2 minutes. Be gentle to avoid breaking the paneer.

Finish and garnish

Turn off heat. Sprinkle sesame seeds and additional sliced scallions on top. Transfer to a serving plate immediately so the paneer retains some crispness.