Chilli Paneer Gravy

Name: Chilli Paneer Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g paneer (cut into medium cubes); 3 tbsp corn flour (for coating and slurry); 2 tbsp all-purpose flour; 1 pinch black pepper; 0.5 tsp salt (divided); 3 tbsp oil; 1 pcs onion (medium, cut into squares and layers separated); 1 pcs bell pepper (medium, cut into squares); 3 pcs green chili (slit); 1 inch ginger (finely chopped); 6 pcs garlic (cloves, finely chopped); 2 tsp soy sauce; 1 tbsp red chili sauce; 1 tbsp tomato ketchup; 1 tsp vinegar; 1.5 cup water (divided); 3 tbsp spring onion (chopped, greens and whites separated)

RATING

4.6/5(127)

TASTE SCORE

9/10

Cubes of paneer are lightly coated, pan-fried, and tossed in a glossy Indo-Chinese gravy with onion, bell pepper, ginger, garlic, soy sauce, and green chilies. It is spicy, savory, and perfect with fried rice or noodles.

PREP

20m

COOK

20m

SERVES

1 KATORI

368 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Mix the batter for the paneer.
1.Add 2 tbsp corn flour, all-purpose flour, black pepper, and 1 pinch salt to a bowl.
2.Pour in 0.25 cup water and whisk to a smooth, thick batter.
3.Add the paneer cubes and coat them lightly on all sides.
TIPKeep the batter just thick enough to cling to the paneer. A thin batter will slide off in the pan.
fry · ~6 min
Pan-fry the paneer.
1.Heat 2 tbsp oil in a wide pan over medium heat.
2.Place the coated paneer cubes in a single layer.
3.Cook until lightly golden on a few sides, turning gently as needed.
4.Remove the paneer to a plate.
TIPDo not over-fry the paneer or it can turn chewy.
prep · ~1 min
Make the corn flour slurry.
Mix the remaining 1 tbsp corn flour with 0.25 cup water in a small bowl until smooth and lump-free.
saute · ~5 min
Cook the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add the spring onion whites, ginger, garlic, and green chilies.
3.Sauté for 30 seconds until fragrant.
4.Add onion and bell pepper, then cook on high heat until slightly crisp but not soft.
TIPKeep the heat high here so the vegetables stay crunchy and the gravy gets that restaurant-style flavor.
saute · ~1 min
Add the sauces.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, and the remaining salt. Mix well and cook for 30 seconds so the sauces coat the vegetables.
simmer · ~4 min
Build the gravy.
1.Pour in 1 cup water and bring it to a gentle simmer.
2.Stir the corn flour slurry once more and add it slowly.
3.Cook, stirring, until the sauce thickens to a glossy gravy.
TIPAdd the slurry in a thin stream while stirring so the gravy stays smooth.
assemble · ~2 min
Add the paneer and finish the dish.
Add the fried paneer to the gravy and toss gently for 1 to 2 minutes so the cubes are coated and heated through without breaking.
garnish
Garnish with spring onion greens.
serve
Serve hot with fried rice or noodles.

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 dipping so the batter clings evenly and doesn't slide off in the pan.
2
Pan-fry the paneer only until pale golden; deep browning makes it firm and less able to soak up the gravy.
3
Keep the onion and bell pepper on high heat just until blistered at the edges so they stay crunchy in the sauce.
4
Stir the cornflour slurry again right before pouring, because it settles fast and can thicken unevenly.
5
Add the paneer only at the end and simmer briefly; longer cooking can make the cubes break or turn rubbery.
6
If the gravy thickens too much as it sits, loosen it with a splash of hot water before serving.
7
This dish is best served immediately, since the coated paneer softens and the vegetables lose crunch over time.