Chilli Paneer Dry Recipe

Prepare paneer

Pat the paneer cubes dry with kitchen paper to remove surface moisture. This helps the batter stick and prevents sogginess.

Make batter

In a bowl combine 6 tbs cornstarch, 4 tbs all-purpose flour, 2 tbs rice flour (if using), 1/2 tsp salt and 1/4 tsp black pepper. Gradually whisk in about 120 ml water to form a smooth, slightly thick batter that coats the back of a spoon. Adjust water as needed; batter should be thick enough to cling to paneer but not gloopy.

Coat and shallow fry

Heat 4 tbs oil in a non-stick skillet over medium-high heat. Dip each paneer cube into the batter, letting excess drip off, and arrange in a single layer in the skillet. Shallow-fry in batches until golden and crisp on all sides, turning gently (about 3–4 minutes per batch). Remove to a plate lined with paper towel to drain. Keep warm.

Prep vegetables and sauces

Slice the onion into 1-inch pieces, dice the green bell pepper similarly, julienne the ginger, mince the garlic, slit the green chillies, and slice spring onions separating whites and greens. In a small bowl combine 2 tbs light soy sauce, 1/2 tbs dark soy sauce, 2 tbs chilli sauce, 1 tbs tomato ketchup, 1 tsp vinegar, 1/2 tsp sugar, 40 ml water and 1 tsp cornstarch slurry (mix 1 tsp cornstarch with 1 tbs water). Stir to combine and set aside.

Sauté aromatics

Heat 2 tbs vegetable oil in a wide wok or large skillet over high heat until shimmering. Add the julienned ginger and minced garlic; stir-fry for 20–30 seconds until fragrant but not browned. Add the slit green chillies and the white part of the sliced spring onions; stir 15 seconds.

Cook vegetables

Add the onion wedges and green bell pepper to the wok. Stir-fry on high heat for 2–3 minutes so they remain crisp-tender. Do not overcook — vegetables should keep some bite.

Add sauces

Give the prepared sauce mixture a quick stir (cornstarch may have settled) and pour it into the wok. Stir continuously; the sauce will bubble and thicken within 30–45 seconds. Taste and adjust seasoning with 1/4 tsp salt (if needed) and 1/4 tsp freshly ground black pepper.

Combine paneer

Add the fried paneer cubes to the wok and toss gently to coat evenly with the sauce and vegetables. Stir-fry for another 1 minute on high heat so the paneer warms through and picks up flavours. If the sauce seems too thick, add 1–2 tbs water and toss once more.

Finish

Turn off the heat and drizzle 1/2 tsp sesame oil (optional) over the paneer for aroma. Toss in the green parts of the spring onions and give a final gentle mix.

Transfer the Chilli Paneer Dry to a serving platter. Sprinkle sliced spring onion greens and 1 tsp sesame seeds (if using) over the top. Serve hot as an appetizer or as part of an Indo-Chinese meal alongside fried rice or noodles.