Chili Paneer – Indo-Chinese Style
For Paneer Coating
For Chili Paneer Gravy
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Coat the Paneer
Take cubed paneer in a bowl. Add 1/2 teaspoon black pepper powder, 1/4 teaspoon salt, and 2-3 tablespoons of cornflour. Mix well until all paneer pieces are evenly coated. Add more cornflour if needed to ensure a good coating.
Shallow Fry the Paneer
Heat 3-4 tablespoons of oil in a pan over medium flame. Place the coated paneer pieces one by one into the hot oil. Fry until one side turns golden brown, then flip and fry until all sides are golden brown and slightly crispy. Do not over-fry. Once done, remove the paneer from the pan and set aside.
Sauté Aromatics and Vegetables
In a separate, larger pan, heat 3 tablespoons of oil over high flame. Add 1 tablespoon finely chopped ginger and 1 tablespoon finely chopped garlic. for a few seconds until fragrant. Add 2-3 sliced green chilies and 1/4 cup chopped white part of spring onion. briefly. Then, add 1 large onion (cut into large pieces) and 1 large capsicum (cut into large pieces). on high flame for a minute or two, ensuring they remain slightly crispy and do not become too soft.
Prepare the Sauce
To the vegetables, add 2 tablespoons soy sauce, 2 tablespoons tomato ketchup, 1/2 teaspoon black pepper powder, 1/4 teaspoon salt, and 1 tablespoon vinegar. Mix all the ingredients thoroughly. Add 1/2 cup of water and let the sauce for about . Then, add the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) and mix immediately. The sauce will thicken quickly.
Combine and Finish
Add the shallow-fried paneer cubes to the thickened sauce. Mix everything quickly on high flame to ensure the paneer is well coated. For an authentic smoky flavor, carefully tilt the pan over the flame for a few seconds, allowing the flames to touch the food. Continue mixing for a short time, then turn off the gas.
Garnish and Serve
Transfer the hot Chili Paneer to a serving plate. Garnish generously with 1/4 cup chopped green part of spring onion and 1 teaspoon sesame seeds. Serve immediately while hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
Variations
Simple ways to adapt this recipe.
- Use red or yellow bell
Use red or yellow bell peppers for added color and flavor.
- Add other vegetables like carrotsCustomise
Add other vegetables like carrots or mushrooms for more texture.
- For a spicier kickCustomise
Add a dash of red chili flakes along with the sauces.
Helpful Tips
Small details that can improve the final result.
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