Chili Paneer – Indo-Chinese Style

Step 1: 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.

Step 2: 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.

Step 3: 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. Sauté for a few seconds until fragrant. Add 2-3 sliced green chilies and 1/4 cup chopped white part of spring onion. Sauté briefly. Then, add 1 large onion (cut into large pieces) and 1 large capsicum (cut into large pieces). Sauté on high flame for a minute or two, ensuring they remain slightly crispy and do not become too soft.

Step 4: Prepare the Sauce

To the sautéed 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 simmer for about 2 minutes. Then, add the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) and mix immediately. The sauce will thicken quickly.

Step 5: 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.

Step 6: 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.

• For extra crispiness, you can deep fry the paneer instead of shallow frying.

• Ensure the flame is high when sautéing vegetables and sauces for an authentic Chinese smoky flavor.

• Use a chopper for finely minced ginger and garlic to save time and achieve a consistent texture.

• Adjust green chili quantity based on your spice preference.

• Use red or yellow bell peppers for added color and flavor.

• Add other vegetables like carrots or mushrooms for more texture.

• For a spicier kick, add a dash of red chili flakes along with the sauces.