Chili Paneer Stir-fry

Step 1: Marinate Paneer

In a bowl, combine the paneer cubes with ginger-garlic paste, red chili powder, turmeric powder, garam masala, cornflour, and salt. Mix well until all paneer pieces are evenly coated with the marinade.

Step 2: Prepare Vegetables

Dice the onion, green bell pepper, and tomato into bite-sized pieces, preparing them for the stir-fry.

Step 3: Fry Paneer

Heat cooking oil in a pan over medium-high heat. Once the oil is hot, carefully add the marinated paneer cubes. Fry them for about 3-5 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.

Step 4: Remove Fried Paneer

Using a slotted spoon, remove the fried paneer from the oil and transfer them to a plate lined with paper towels to drain excess oil. Set aside.

Step 5: Sauté Aromatics

In the same pan with the remaining oil (adjust if too much or too little), add the ginger-garlic-green chili paste. Sauté for 1-2 minutes until it becomes fragrant.

Step 6: Add Vegetables

Add the diced onions, green bell peppers, and tomatoes to the pan. Sauté for 2-3 minutes, stirring frequently, until the vegetables start to soften but still retain a slight crunch.

Step 7: Season Vegetables

Sprinkle salt and chaat masala (or cumin powder) over the sautéed vegetables. Mix well to combine the spices.

Step 8: Add Sauces

Pour in the tomato ketchup, soy sauce, and red chili sauce. Stir thoroughly to coat all the vegetables evenly with the sauces. Cook for 1-2 minutes, allowing the flavors to meld.

Step 9: Combine with Paneer

Add the previously fried paneer cubes to the pan with the saucy vegetables. Gently mix everything together, ensuring the paneer is well coated with the flavorful sauce.

Step 10: Thicken Sauce

In a small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to create a smooth slurry. Pour this cornstarch slurry into the pan. Stir continuously for 1-2 minutes until the sauce thickens to your desired consistency.

Step 11: Garnish and Serve

Garnish the Chili Paneer with freshly chopped coriander leaves. Give it one final stir and serve hot.

• Ensure the paneer is marinated well for maximum flavor absorption.

• Adjust the amount of chili sauce and red chili powder according to your spice preference.

• Do not overcook the vegetables; they should remain slightly crisp for a good texture contrast.

• Add other vegetables like carrots, baby corn, or mushrooms for more variety.

• For a vegan option, substitute paneer with firm tofu and ensure all sauces are vegan-friendly.