Chilli Paneer – Indian Chinese Style

Step 1: Prepare Paneer Batter

In a bowl, combine maida, cornflour, black pepper powder, a pinch of food color, and salt. Add water gradually to make a smooth, thick batter. Dip the paneer cubes into this batter, ensuring they are fully coated.

Step 2: Fry Paneer

Heat oil in a kadhai (wok) until hot. Carefully drop the coated paneer cubes one by one into the hot oil. Fry until they turn golden brown and crispy. Remove the fried paneer and set aside.

Step 3: Lightly Fry Vegetables

In the same oil (or fresh oil if preferred), lightly fry the chopped capsicum and onion petals for a minute or two until slightly tender but still crunchy. Remove and set aside with the paneer.

Step 4: Sauté Aromatics

In a clean kadhai with a small amount of oil, add the minced garlic and minced ginger. Sauté for a few seconds until fragrant. Then add the sliced green chilies and stir for about 30 seconds.

Step 5: Prepare the Sauce

Reduce the gas flame to medium. Add the red chili sauce, soy sauce, green chili sauce, tomato ketchup, Ajinomoto, and salt to the kadhai. Stir well to combine all the sauces. Add about 1/2 cup of water and bring to a simmer.

Step 6: Thicken the Gravy

Pour in the cornflour slurry (1 tbsp cornflour mixed with 1/4 cup water) into the simmering sauce. Stir continuously until the sauce thickens to your desired consistency. This should take about 1-2 minutes.

Step 7: Combine and Serve

Add the fried paneer cubes, capsicum, and onion petals to the thickened sauce. Mix everything gently to ensure the paneer and vegetables are well coated with the sauce. Cook for another 1-2 minutes, allowing the flavors to meld. Once cooked, transfer the Chilli Paneer to a serving dish.

• Ensure the oil is hot enough before frying paneer to get a crispy coating.

• Adjust the amount of green chilies and sauces according to your spice preference.

• Do not overcook the capsicum and onions; they should remain slightly crunchy.

• Add other vegetables like carrots or broccoli.

• Use chicken instead of paneer for Chilli Chicken.

• Adjust the consistency of the gravy by adding more or less cornflour slurry.