Chilli Paneer Recipe

Prepare paneer

Pat the paneer cubes dry with kitchen paper to remove excess moisture. This prevents batter from becoming too thin and helps achieve a crisp exterior.

Make batter

In a bowl combine 4 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp soy sauce, 1 tsp ginger-garlic paste, 1 tsp freshly ground black pepper and 1 tsp salt. Gradually add about 6 tbs water and whisk to a smooth, slightly thick batter that coats the back of a spoon. Adjust with small amounts of water if too thick; batter should be thicker than pancake batter but still pourable.

Coat and shallow-fry paneer

Heat 6 tbs oil in a wide nonstick or cast-iron skillet over medium-high heat. Dip each paneer cube into the batter, shake off excess, and place carefully in the hot oil in a single layer. Fry in batches for 2–3 minutes per side until golden and crisp. Turn gently so cubes do not break. Remove to a paper towel-lined plate to drain. Keep warm. (Alternatively, for less oil, bake at 220°C/425°F for 10–12 minutes, turning once.)

Prep vegetables and aromatics

While paneer is frying, slice garlic, julienne ginger, slit the green chilies, chop the white/light-green parts of spring onions and cut bell peppers into 1-inch pieces.

Sauté aromatics

In a large wok or wide skillet heat 2 tbs vegetable oil over high heat until shimmering. Add the sliced garlic and stir-fry 15–20 seconds until fragrant but not brown. Add the julienned ginger and slit green chilies and stir for another 15 seconds.

Cook vegetables

Add the chopped white/light-green parts of spring onion and the red and green bell pepper pieces. Stir-fry on high heat for 1.5–2 minutes so peppers remain crisp-tender.

Add sauces and seasonings

Reduce heat to medium-high. Push the vegetables to one side. Add 2 tbs soy sauce, 2 tbs tomato ketchup, 1 tbs red chili sauce, 1 tsp vinegar and 1 tsp sugar into the pan. Stir to combine and let the mixture bubble for 20–30 seconds so flavors meld.

Adjust consistency

Stir together 1 tsp cornstarch with 6 tbs water or vegetable stock to make a slurry. Pour the slurry into the sauce while stirring continuously. Let the sauce thicken for 30–45 seconds. Taste and add salt and freshly ground black pepper to taste. If sauce becomes too thick, add 1–2 tbs water to reach a glossy coating consistency.

Combine paneer with sauce

Add the fried paneer cubes to the wok and toss gently for 30–45 seconds so each piece is well coated in the sauce and heated through. Cook just long enough to combine flavors; avoid overcooking so paneer stays soft.

Turn off the heat. Sprinkle the thinly sliced spring onion greens and 1 tsp sesame seeds (if using) over the chilli paneer. Toss briefly to combine and transfer immediately to a serving platter so the coating remains crisp.

Serve hot as an appetizer or with fried rice or Indo-Chinese noodles. Recommended servings: 3–4 as a starter or 2–3 as part of a main with rice/noodles.