Chilli Paneer Recipe

Prepare paneer and batter

Cut paneer into 1" cubes and pat dry with paper towels to remove surface moisture so batter adheres.

In a bowl, combine 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp ginger-garlic paste and about 3 tbs water. Mix to form a slightly thick but pourable batter (add water a little at a time).

Toss the paneer cubes gently in the batter until every piece is evenly coated. Let sit 5 minutes so coating adheres.

Heat 4 tbs oil in a large nonstick skillet over medium heat. When oil is hot (shimmering), place coated paneer pieces in a single layer (work in batches if needed). Shallow-fry each side about 2–3 minutes until golden and lightly crisp. Remove to a paper towel-lined plate to drain excess oil.

Slice the onion into 1" squares, core and cut bell peppers into similar-sized pieces, thinly slice garlic, slit green chilies, and separate spring onion whites and greens (chop whites).

Heat 1 tbs vegetable oil in a wide wok or heavy skillet over high heat until just smoking. Add sliced garlic and sauté 10–15 seconds until fragrant (do not burn).

Add chopped spring onion whites and slit green chilies; stir-fry 20–30 seconds.

Add the onion and bell peppers. Stir-fry on high heat for 2–3 minutes so they remain crisp-tender (you want them slightly softened but still with bite).

While vegetables cook, mix the sauce in a small bowl: 2 tbs soy sauce, 2 tbs tomato ketchup, 1 tbs red chili sauce, 1 tsp vinegar, 1 tsp brown sugar (or honey), 1/2 tsp salt, 1/2 tsp freshly ground black pepper. Taste and adjust (reduce salt if soy sauce is very salty).

Make a cornstarch slurry by dissolving 1 tsp cornstarch in 2 tbs warm water; stir until smooth.

Turn the heat to medium-high. Push the vegetables to one side of the wok and add the fried paneer pieces. Toss gently to combine with vegetables without breaking the paneer.

Pour the prepared sauce over the paneer and vegetables. Immediately add the cornstarch slurry while continuously stirring/tossing so the sauce thickens and coats everything evenly (about 30–45 seconds). If the sauce becomes too thick, add 1 tbs warm water to loosen.

Stir-fry for another 30–60 seconds until sauce glazes the ingredients and everything is hot. Taste and adjust seasoning (more chili sauce for heat, sugar for sweetness, or soy/vinegar for salt/acidity).

Turn off heat. Sprinkle sliced spring onion greens and optional sesame seeds over the chilli paneer. Toss gently once.

Serve immediately while hot as an appetizer or with steamed rice or fried rice for a main. Recommended servings: 3–4 as a side/appetizer.