Chilli Paneer Dry
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.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Paneer Batter (3 minutes)
- b.In a mixing bowl, combine 3 tbsp cornflour, 1 tbsp all-purpose flour, 1 tsp ginger-garlic paste, 1/4 tsp black pepper powder, and 1/4 tsp salt.
- c.Gradually add about 4 tbsp of water, whisking continuously to form a smooth, thick batter. The consistency should be like pancake batter, thick enough to coat the paneer cubes without being runny.
- d.Add the paneer cubes to the batter and toss gently until each piece is evenly coated.
- 2
Step 2
- a.Shallow Fry the Paneer (5-7 minutes)
- b.Heat 1/2 cup of oil in a wide pan or wok over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the surface immediately.
- c.Carefully place the battered paneer cubes in the hot oil, ensuring they are in a single layer and not overcrowded. Fry in batches if necessary.
- d.Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crispy.
- e.Using a slotted spoon, remove the fried paneer and place it on a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Prepare the Sauce Mixture (2 minutes)
- b.In a small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, white vinegar, sugar, and the remaining 1/4 tsp of salt. Set aside.
- c.In another small bowl, mix 1 tsp of cornflour with 2 tbsp of water to create a lump-free slurry. This will be used to thicken the sauce.
- 4
Step 4
- a.Stir-fry Vegetables and Assemble (3-4 minutes)
- b.Place a wok or large pan over high heat. Add 2 tbsp of oil and let it get very hot, almost smoking.
- c.Add the chopped garlic, ginger, and slit green chilies. Stir-fry for about 30 seconds until they are fragrant.
- d.Add the onion petals and bell pepper squares. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but remain crunchy (crisp-tender).
- e.Pour the prepared sauce mixture into the wok and bring it to a simmer, stirring constantly for about 1 minute.
- f.Give the cornflour slurry a quick stir and add it to the wok. Cook for another 30-60 seconds until the sauce thickens and becomes glossy.
- g.Immediately add the fried paneer cubes to the sauce. Toss everything together quickly for about 1 minute to coat the paneer evenly.
- h.Turn off the heat, garnish with chopped spring onion greens, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest paneer, ensure the batter is thick and the oil is properly hot before frying.
- 2Do not overcook the onions and bell peppers. They should retain their crunch for the best texture.
- 3The final stir-frying process must be done quickly on high heat. This keeps the vegetables crisp and prevents the paneer from becoming soggy.
- 4Have all your ingredients chopped and sauces mixed before you start stir-frying (mise en place), as the cooking process is very fast.
- 5For a slightly crispier batter, you can substitute the all-purpose flour with an equal amount of rice flour.
- 6Use a well-seasoned carbon steel wok for the best 'wok hei' (smoky flavor) characteristic of Indo-Chinese cooking.
Adapt it for your goals.
Vegan
Substitute paneer with 250g of extra-firm tofu, pressed well to remove excess water.
HealthierHealthier
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.
Gravy VersionGravy Version
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).
Add More VeggiesAdd More Veggies
Incorporate other vegetables like sliced carrots, baby corn, broccoli florets, or different colored bell peppers for more nutrition and color.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of protein, which is crucial for muscle building, tissue repair, and overall body function.
Supports Bone Health
As a dairy product, paneer is rich in calcium and phosphorus, both of which are essential for developing and maintaining strong bones and teeth.
Immunity Boosting Properties
The garlic, ginger, and bell peppers in this dish contain antioxidants and vitamins like Vitamin C, which help strengthen the immune system.
Source of B-Vitamins
Paneer contains several B-complex vitamins, such as B12 and riboflavin, which are vital for energy production and neurological health.
Frequently asked questions
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.