Chili Panner Recipe
Lightly fried panner tossed in a sweet and spicy sauce with onions, bell peppers and cilantro.
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Ingredients
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Paneer
Vegetables & Aromatics
Sauce
Finishing
Method
Paneer
- 1
Prepare paneer
Pat the paneer cubes dry with paper towels to remove excess moisture. In a bowl combine cornstarch, optional all-purpose flour, salt and black pepper. Toss paneer cubes gently in the dry mix until evenly coated.
- 2
Shallow fry paneer
Heat a large nonstick or cast-iron skillet over medium heat and add 3-4 tablespoons oil. When oil is hot (shimmering but not smoking), add paneer cubes in a single layer without crowding. Fry for 2–3 minutes per side until golden and crisp. Remove onto a paper towel-lined plate. If necessary, add a little more oil and repeat with remaining paneer. Set aside.
Vegetables & Aromatics
- 3
- 4
Stir-fry aromatics and vegetables
Wipe the skillet clean or use a second large skillet. Heat 1 tablespoon oil over medium-high heat. Add minced garlic and ginger; sauté 20–30 seconds until fragrant but not brown. Add the white parts of the scallions and sliced green chili; cook 30 seconds. Add onion and bell peppers and stir-fry for 3–4 minutes until edges soften but vegetables remain slightly crisp. Season lightly with a pinch of salt to help them release moisture.
Sauce
- 5
Make the sauce
In a small bowl, whisk together soy sauce, ketchup, chili sauce, rice vinegar, brown sugar and 3 tablespoons water until smooth. In a separate small cup dissolve 1 teaspoon cornstarch in 1 tablespoon water to make a slurry.
- 6
Combine sauce with vegetables
Pour the mixed sauce into the skillet with vegetables. Bring to a gentle simmer and taste; adjust sweetness or heat if needed. Give the cornstarch slurry a quick stir and add it to the pan, stirring constantly. Cook 1–2 minutes until sauce thickens to a glossy coating that clings to the vegetables.
Finish & Serve
- 7
Toss in paneer
Add the fried paneer cubes to the skillet with the thickened sauce and vegetables. Gently toss or fold to coat each piece of paneer without breaking. Cook together for 1–2 minutes just to heat the paneer through and allow flavors to marry.
- 8
Final seasoning and garnish
Turn off the heat. Drizzle sesame oil (if using) and sprinkle chopped cilantro and the green parts of the scallions. Adjust salt and black pepper to taste. Serve immediately.
- 9
Serving suggestion
Serve chili paneer hot as an appetizer or with steamed rice or fried rice as a main. Best enjoyed immediately for crisp paneer; if making ahead, keep paneer and sauce separate until reheating to preserve texture.