Chilli Paneer Recipe

Prep paneer

If using store-bought paneer that’s very firm, soak cubes in hot water for 5 minutes then drain to soften slightly and remove excess salt. Pat dry with paper towels so the batter sticks well.

In a mixing bowl combine cornstarch (4 tbs), all-purpose flour (2 tbs), ginger-garlic paste (1 tsp), soy sauce (1 tsp), white/black pepper (1/2 tsp) and salt (1/4 tsp). Gradually add about 45 ml water and stir to make a smooth, slightly thick batter that will coat the back of a spoon. Batter should be thick enough to cling but not gloopy.

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

In a wide non-stick skillet or frying pan, heat 4 tbs vegetable oil over medium heat. When hot, add the battered paneer in a single layer (do not overcrowd; fry in batches if needed). Shallow-fry for 2–3 minutes per side until golden and crisp. Turn carefully with a slotted spatula to avoid breaking cubes.

Remove fried paneer onto a plate lined with paper towels to drain excess oil. Keep warm or set aside while making the sauce.

Mix the cornstarch slurry: in a small bowl whisk together 1 tsp cornstarch with 30 ml water until smooth; set aside.

Heat 2 tbs oil in a wok or large skillet over medium-high heat until shimmering. Add sliced garlic and julienned ginger and stir-fry 20–30 seconds until aromatic but not browned.

Add slit green chilies and the white parts of the spring onions. Stir for 15 seconds. Add the onion pieces and capsicum; stir-fry on high heat for 1.5–2 minutes so they are crisp-tender — you want them to retain some crunch.

Push the vegetables to one side of the pan. Add tomato ketchup (3 tbs), soy sauce (2 tbs), chili sauce (1 tbs), vinegar (1 tsp), sugar (1/2 tsp), salt (1/2 tsp) and freshly ground black pepper (1/4 tsp) into the cleared space. Stir briefly to combine and heat the sauces for 10–15 seconds.

Pour the cornstarch slurry into the sauce while stirring; cook 30–60 seconds until the sauce thickens to a glossy coating. If sauce becomes too thick, add 1–2 tbs warm water to loosen — it should cling to the paneer and vegetables but remain saucy.

Add the fried paneer cubes to the pan. Toss gently and quickly for 30–45 seconds to coat paneer evenly with sauce and heat through. Use a gentle folding motion to avoid breaking the paneer. Taste and adjust seasoning (salt, sugar, chili) if needed.

Turn off the heat and sprinkle the green parts of the spring onions and sesame seeds (if using) over the chilli paneer. Give a light toss.

Transfer to a serving plate and serve immediately. Recommended accompaniments: steamed rice, fried rice, or as an Indo-Chinese appetizer with extra chili sauce on the side.