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Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 30 minutes and always a crowd-pleaser.
Prepare the Paneer Batter (3 minutes)
Shallow Fry the Paneer (5-7 minutes)
Prepare the Sauce Mixture (2 minutes)
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Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with crunchy onions and bell peppers. A super popular Indo-Chinese appetizer that's ready in under 30 minutes and always a crowd-pleaser.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 318.58 calories per serving with 13.6g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side or lunch or dinner.
Stir-fry Vegetables and Assemble (3-4 minutes)
Substitute paneer with 250g of extra-firm tofu, pressed well to remove excess water.
Instead of shallow frying, bake or air-fry the battered paneer cubes at 200°C (400°F) for 10-12 minutes, or until golden and crisp.
To make Chilli Paneer with gravy, double the sauce ingredients and add 1 cup of water or vegetable broth after sautéing the vegetables. Thicken with a larger cornflour slurry (2 tbsp cornflour mixed with 1/4 cup water).
Incorporate other vegetables like sliced carrots, baby corn, broccoli florets, or different colored bell peppers for more nutrition and color.
Paneer is an excellent source of protein, which is crucial for muscle building, tissue repair, and overall body function.
As a dairy product, paneer is rich in calcium and phosphorus, both of which are essential for developing and maintaining strong bones and teeth.
The garlic, ginger, and bell peppers in this dish contain antioxidants and vitamins like Vitamin C, which help strengthen the immune system.
Paneer contains several B-complex vitamins, such as B12 and riboflavin, which are vital for energy production and neurological health.
One serving of Chilli Paneer Dry (approximately 185g) contains around 350-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of sauces used.
Chilli Paneer Dry can be part of a balanced diet. Paneer is a good source of protein and calcium. However, since the paneer is fried and the sauces can be high in sodium and sugar, it's best enjoyed in moderation. For a healthier version, consider baking or air-frying the paneer.
Yes, you can easily make this dish vegan by replacing the paneer with extra-firm tofu. Make sure to press the tofu for at least 30 minutes to remove excess water before cubing and coating it in the batter.
For maximum crispiness, you can do a double-fry. Fry the paneer once, let it cool for a few minutes, and then fry it again for 1-2 minutes just before adding it to the sauce. Using rice flour instead of all-purpose flour in the batter also helps.
To convert this to a gravy dish, increase the sauce ingredients (soy sauce, chili sauce, etc.) by 50-100% and add 1 to 1.5 cups of water or vegetable stock to the wok after the vegetables are cooked. Thicken it with a larger cornflour slurry (e.g., 2 tbsp cornflour in 1/4 cup water) until you reach your desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the paneer will lose its crispiness. Reheat in a pan over medium heat or in a microwave until warmed through. Do not refreeze.