Chilli Paneer Recipe

Prep paneer

Cut paneer into uniform 1/2-inch cubes. If using store-bought paneer that feels very soft, soak cubes in hot water for 5 minutes then drain to make them slightly firmer.

Make marinade slurry

In a mixing bowl, combine 4 tbsp cornflour, 2 tbsp all-purpose flour, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tbsp minced garlic. Add ~50 ml water gradually to form a thick but slightly runny batter that will coat the paneer (consistency like heavy cream).

Coat paneer

Toss the paneer cubes gently in the slurry until each piece is evenly coated. Set aside for 5 minutes to bind.

Shallow fry paneer

Heat 4 tbsp vegetable oil in a non-stick skillet over medium-high heat. When hot, add coated paneer in a single layer (do in batches if necessary) and shallow fry for 2–3 minutes per side until golden and slightly crisp. Remove to a paper towel-lined plate. (For a lighter version, you can bake at 200°C/400°F for 12–15 minutes, turning once.)

Prepare vegetables and aromatics: slice garlic, julienne ginger, slit green chillies, chop spring onion stalks separating white/light-green parts from dark-green tops (reserve dark-green for garnish), chop bell pepper and onion into 1-inch pieces.

In the same skillet or a separate wok, heat 2 tbsp vegetable oil over high heat until shimmering.

Add sliced garlic and julienned ginger. Stir-fry for 10–15 seconds until fragrant but not browned.

Add slit green chillies and the white/light-green parts of the spring onions. Stir-fry 20–30 seconds.

Add onion and red bell pepper. Stir-fry on high heat for 1.5–2 minutes so they remain crisp-tender (you want a slight char for flavor but not mushiness).

Make sauce mixture: In a small bowl, combine 3 tbsp tomato ketchup, 1 tbsp soy sauce, 1 tsp dark soy sauce (optional), 2 tbsp red chilli sauce (or Schezwan sauce), 1 tsp vinegar, 1 tsp sugar, and 60 ml water. Stir until smooth.

Pour the sauce mixture into the wok with the vegetables. Bring to a gentle simmer while stirring so the sauces combine and coat the vegetables evenly (about 30–45 seconds). Taste and adjust salt/heat as needed (remember soy and chilli sauces add salt and spice).

Thicken sauce: Mix 1 tbsp cornflour with 2–3 tbsp cold water to make a smooth slurry. Stir the slurry again (it settles) then slowly drizzle into the simmering sauce while stirring. The sauce will thicken quickly in 20–30 seconds to a glossy consistency. If it becomes too thick, add up to 1–2 tbsp water to reach desired coating consistency.

Add fried paneer: Gently fold the fried paneer cubes into the thickened sauce and vegetables so each piece is evenly coated. Cook for 1 minute just to heat the paneer through and allow it to absorb some sauce flavors. Avoid overcooking to prevent paneer from becoming rubbery.

Finish and garnish: Turn off heat and drizzle 1 tsp sesame oil (optional) for aroma. Add the dark-green spring onion tops and toss lightly. Serve immediately.