Chilli Paneer Recipe

Prepare paneer

Pat the 400 g paneer cubes dry with a paper towel so they hold the batter. If using store-bought paneer that is very firm, you can gently press it to remove excess water; if very soft, freeze 10 minutes to firm up then cube.

Make batter

In a bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp ginger-garlic paste, 1 tsp soy sauce, 1 tsp salt, 1/2 tsp freshly ground black pepper and ~3 tbs water. Whisk to a smooth, slightly thick batter that coats the back of a spoon. Adjust water if needed - batter should be thick enough to cling to paneer but not runny.

Coat and fry

Toss paneer cubes gently in the batter until evenly coated. Heat about 6 tbs oil in a non-stick skillet or shallow frying pan over medium-high heat. When oil is hot (a small drop of batter sizzles), add paneer in a single layer, turning occasionally, and shallow-fry until golden and slightly crisp on all sides, about 3–5 minutes. Remove onto a plate lined with paper towels. (Alternatively, deep-fry paneer in 350°F/180°C oil for 2–3 minutes until light golden.)

Prepare vegetables

While paneer fries, cut 1 medium onion and 1 medium capsicum into 1-inch squares, slice 6 cloves garlic thinly, julienne 1 tbs ginger, slit 2 green chilies diagonally, and chop 2 tbs green part of spring onions for garnish. Keep white parts of spring onion for cooking.

Stir-fry aromatics and vegetables

Heat 2 tbs vegetable oil in a wok or wide skillet on high heat until shimmering. Add sliced garlic and sauté 10–15 seconds until fragrant (do not burn). Add ginger juliennes and green chilies, stir for 10 seconds. Add the onion and white parts of spring onions and stir-fry on high heat for 1–2 minutes until edges become translucent but still crisp. Add capsicum and toss for another 1–2 minutes so it remains crunchy — chilli paneer is best with a slight bite to the vegetables.

Combine sauces

In a small bowl mix 3 tbs tomato ketchup, 1 tbs sweet chili sauce, 1.5 tbs soy sauce, 1 tsp vinegar, 1 tsp chili sauce (or to taste), 1 tsp tomato paste (optional), 1/2 tsp sugar, and ~3 tbs water. Stir to combine into a smooth sauce.

Thicken sauce

Dissolve 1 tsp cornstarch in 1 tbs water to make a slurry. Keep ready.

Cook sauce with vegetables

Pour the prepared sauce into the hot wok with vegetables and stir quickly. Bring to a gentle simmer for 20–30 seconds. Give the cornstarch slurry a final stir and drizzle into the simmering sauce while stirring constantly — the sauce will thicken and become glossy within 10–20 seconds. Taste and adjust salt or sugar as needed (remember soy sauce is salty).

Combine paneer and sauce

Add the fried paneer cubes to the wok and toss gently but quickly to coat every piece with the glossy sauce and to combine with the vegetables. Cook for 30–60 seconds to heat the paneer through and meld flavors. If the mixture seems dry, add up to 1–2 tbs water and toss once.

Final seasoning and garnish

Turn off the heat. Drizzle 1/2 tsp sesame oil (optional) and sprinkle the reserved chopped green parts of spring onions. Check seasoning and add pepper or a pinch of salt if required.

Serve

Transfer chilli paneer to a serving plate and serve immediately. It pairs well with fried rice, noodles, or as an appetizer on its own.