Chilli Paneer Dry

Name: Chilli Paneer Dry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g paneer (cut into bite-size cubes); 3 tbsp cornflour (for coating paneer); 2 tbsp all-purpose flour; 1 pinch black pepper; 0.5 tsp salt (divided); 5 tbsp water (to make a light batter and sauce); 3 tbsp oil (for frying paneer and stir-frying); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 3 pcs green chili (slit); 1 pcs onion (large, cut into petals); 1 pcs bell pepper (medium, cut into squares); 1 tsp soy sauce; 1 tsp vinegar; 1 tbsp red chili sauce; 1 tbsp tomato ketchup; 2 tbsp spring onion (chopped greens for garnish)

RATING

4.7/5(185)

TASTE SCORE

9/10

Crisp paneer cubes tossed with onion, bell pepper, green chili, and a glossy Indo-Chinese sauce. It is spicy, savory, and slightly tangy, making it a great starter or side for fried rice and noodles.

PREP

20m

COOK

20m

SERVES

1 KATORI

370 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the paneer and vegetables.
1.Cut the paneer into bite-size cubes.
2.Separate the onion into petals.
3.Cut the bell pepper into medium squares.
4.Chop the garlic and ginger finely, slit the green chili, and keep the spring onion ready.
mix · ~3 min
Make the coating batter.
Mix 3 tbsp cornflour, all-purpose flour, black pepper, a pinch of salt, and 4 tbsp water into a light batter. Add the paneer cubes and coat them gently.
TIPKeep the batter light and just thick enough to cling to the paneer. A heavy coating turns chewy.
fry · ~6 min
Fry the paneer until lightly crisp.
1.Heat 2 tbsp oil in a wide pan over medium heat.
2.Place the coated paneer cubes in a single layer.
3.Shallow-fry, turning gently, until light golden on most sides (4-5 min).
4.Remove to a plate and keep aside.
TIPDo not overcrowd the pan or move the paneer too early, or the coating may come off.
saute · ~4 min
Cook the aromatics and vegetables.
1.In the same pan, add the remaining 1 tbsp oil.
2.Add garlic, ginger, and green chili, and sauté until fragrant (30-40 sec).
3.Add onion petals and bell pepper.
4.Stir-fry on high heat until slightly blistered but still crisp (2-3 min).
TIPKeep the heat high here so the vegetables stay crunchy and get that restaurant-style smoky edge.
mix · ~2 min
Add the sauces and slurry.
Add soy sauce, vinegar, red chili sauce, tomato ketchup, the remaining salt, and 1 tbsp water. Mix 1 tsp cornflour with 1 tbsp water, pour it into the pan, and stir for 30-60 seconds until the sauce turns glossy and coats the vegetables.
assemble · ~2 min
Toss the paneer in the sauce.
Add the fried paneer to the pan and toss gently for 1-2 minutes until every piece is coated and the dish looks semi-dry.
garnish
Finish with spring onion.
serve
Serve hot right away.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the paneer dry before battering so the coating clings evenly and fries up crisp.
2
Let the coated paneer sit for 2-3 minutes before frying to help the batter adhere better.
3
Shallow-fry on medium heat; very high heat browns the coating before the paneer warms through.
4
Stir-fry the onion petals and capsicum only until blistered so they stay crunchy in the final toss.
5
Mix the cornflour slurry right before adding, because it settles quickly and can turn lumpy.
6
Add the fried paneer only after the sauce turns glossy, or it can soften and lose its crisp edges.
7
Serve immediately after tossing; Chilli Paneer Dry loses its signature texture as it sits.