Chili Paneer Recipe

Prepare and coat paneer

Pat paneer cubes dry with paper towels to remove excess moisture. In a bowl combine cornstarch (4 tbs), all-purpose flour (2 tbs), salt (1 tsp) and black pepper (1/2 tsp). Add 3 tablespoons water gradually to make a slightly thick batter that coats the back of a spoon (adjust water as needed). Toss the paneer cubes in the batter to coat each piece evenly.

Fry paneer

Heat 4 tablespoons oil in a wide nonstick skillet over medium-high heat. When oil is hot, add coated paneer in a single layer (work in batches if necessary) and shallow-fry until golden brown and crisp on all sides, turning gently — about 2–3 minutes per side. Remove onto a paper towel-lined plate to drain. Set aside.

Prepare aromatics

In a wok or large skillet, heat 2 tablespoons vegetable oil over high heat until shimmering. Add finely chopped garlic (4 cloves) and ginger (1 tbs). Stir-fry 15–20 seconds until fragrant but not browned. Add slit green chilies and the white parts of spring onions; stir 10 seconds.

Stir-fry vegetables

Add the diced onion (1 large) and sliced bell peppers (2 cups). Stir-fry on high heat for 2–3 minutes so vegetables brighten and remain crisp-tender. Keep them slightly crunchy — you want a contrasting texture to the paneer.

Make sauce slurry

In a small bowl combine soy sauce (2 tbs), dark soy (1 tsp, optional), ketchup (2 tbs), chili sauce (1 tbs), vinegar (1 tsp), sugar (1/2 tsp), salt (1/4 tsp) and black pepper (1/2 tsp). Mix cornstarch (1 tsp) into 4 tbs water to make a smooth slurry and add to the sauce bowl; stir to combine.

Combine paneer and sauce

Pour the prepared sauce into the hot wok with the stir-fried vegetables. Stir and bring to a simmer for 30–45 seconds — the slurry will thicken slightly. Return the fried paneer to the wok and toss gently to coat each piece with the sauce and to combine with onions and peppers. Cook another 1–2 minutes on medium-high heat so paneer heats through and sauce clings.

Finish

Add the green parts of the spring onions (reserved) and toss briefly. Taste and adjust seasoning with additional salt, soy sauce or chili sauce if needed. Turn off heat.

Transfer Chili Paneer to a serving platter. Sprinkle sliced spring onion greens and sesame seeds over the top if using. Serve immediately while hot and slightly saucy with fried rice, plain steamed rice, noodles, or as an appetizer.