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Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with bell peppers and onions. This Indo-Chinese favorite is a crowd-pleaser, perfect as an appetizer or a main course with fried rice.
Prepare the Paneer and Sauces
Fry the Paneer
Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with bell peppers and onions. This Indo-Chinese favorite is a crowd-pleaser, perfect as an appetizer or a main course with fried rice.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 310.08 calories per serving with 13.96g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner.
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Stir-fry the Vegetables
Combine and Finish
To make Paneer Chili with gravy, increase the soy sauce to 3 tbsp and add 1.5 cups of water or vegetable broth along with the sauce mixture. Thicken with a larger corn flour slurry (2 tbsp corn flour in 1/4 cup water).
Replace paneer with 250g of extra-firm tofu. Press the tofu for 30 minutes to remove excess water before cubing and coating in batter.
Omit the maida and use 4 tbsp of corn flour in the batter. Use gluten-free tamari instead of soy sauce.
Feel free to add other quick-cooking vegetables like sliced carrots, baby corn, or broccoli florets along with the onions and capsicum.
Paneer is an excellent source of high-quality 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 maintaining strong bones and healthy teeth.
The capsicum (bell peppers) in this dish is loaded with Vitamin C, a powerful antioxidant that helps boost the immune system and protect cells from damage.
One serving of Paneer Chili contains approximately 380-450 calories. This is an estimate and can vary based on the amount of oil used and the specific brands of sauces.
Paneer Chili can be part of a balanced diet when eaten in moderation. It offers protein from paneer and vitamins from vegetables. However, it is also high in sodium from sauces and fat from the frying process. To make it healthier, you can pan-sear or air-fry the paneer instead of shallow-frying.
Paneer Chili is best served fresh to enjoy the crispy texture of the paneer and crunchy vegetables. If made ahead, the paneer will soften as it absorbs the sauce. You can, however, fry the paneer and chop the vegetables in advance and then assemble the dish just before serving.
Paneer can become tough if it's over-fried. Fry the cubes just until they are light golden and crisp. Soaking the paneer in warm water for 15 minutes before you start can also help keep it soft.
This dish is versatile. Serve it as an appetizer on its own, or as a main course with vegetable fried rice, hakka noodles, or simple steamed rice.
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