Paneer Chili Recipe

Prepare and pat dry paneer

Cut paneer into 1-inch cubes and place on a paper towel. Gently pat all sides to remove surface moisture. If paneer is very soft, refrigerate for 15–20 minutes to firm up before cutting.

Make the batter

In a bowl combine 3 tbs all-purpose flour, 4 tbs cornstarch, 1 tbs rice flour (if using), 1 tsp baking powder, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp ginger-garlic paste. Gradually whisk in about 120 ml ice-cold water until you get a smooth, slightly thick batter that coats the back of a spoon. Batter should be thick enough to cling to paneer but loose enough to drip slightly.

Heat oil and fry paneer

Heat about 500 ml vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 170–180°C (340–355°F) or a small drop of batter sizzles and rises to the surface. Dip each paneer cube into the batter to coat fully, letting excess drip off, then carefully slide into the hot oil in batches (do not overcrowd). Fry until golden and crisp, about 2–3 minutes per batch, turning if needed. Remove with a slotted spoon and drain on paper towels. Keep fried paneer warm; maintain oil temperature between batches.

Prepare sauce mixture

In a small bowl whisk together 2 tbs soy sauce, 3 tbs tomato ketchup, 2 tbs chili sauce (Sriracha or sweet chili), 1 tbs rice vinegar, 1 tbs brown sugar (or honey), 60 ml water and 1 tbs cornstarch slurry (mix 1 tbs cornstarch with 1 tbs cold water until smooth). Stir until smooth and set aside.

Sauté aromatics and vegetables

Heat 2 tbs vegetable oil in a large wide skillet or wok over medium-high heat. Add the finely minced garlic and the white/light-green parts of the sliced spring onions; sauté for 20–30 seconds until fragrant but not browned. Add the slit/chopped green chilies and the red bell pepper pieces. Stir-fry for 1–2 minutes — bell pepper should be bright and slightly tender-crisp.

Add sauce and thicken

Give the prepared sauce a quick stir then pour into the skillet with the vegetables. Stir continuously as the sauce comes to a simmer; it will begin to thicken within 30–60 seconds thanks to the cornstarch. Taste and adjust salt, sugar or vinegar if needed. Add 0.5 tsp salt and 0.5 tsp black pepper if required.

Toss in fried paneer

Reduce heat to medium. Add the fried paneer cubes to the sauce and gently toss to coat — do this quickly and carefully so the batter coating stays intact as much as possible. Toss for about 30–45 seconds until paneer is evenly coated and heated through. Drizzle 0.5 tsp sesame oil (optional) and give one final gentle toss.

Transfer the tossed paneer chili to a serving plate. Sprinkle sliced spring onion greens and sesame seeds on top. Serve immediately with lemon wedges on the side, steamed rice or as an appetizer. Best enjoyed hot to retain crispiness.