Restaurant-Style Chilli Paneer
A wildly popular Indo-Chinese appetizer featuring crispy, golden-fried cubes of paneer cheese tossed in a sweet, spicy, tangy, and savory sauce with colorful bell peppers and onions. This dish is an explosion of flavor and texture, perfect as a starter or a main course with fried rice or noodles.
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Equipment
Ingredients
- 250 g Paneer cut into 1-inch cubes
- 1/4 cup cornstarch for coating the paneer
- 2 tbsp all-purpose flour for coating the paneer
- 1/2 tsp black pepper freshly ground
- 1/2 tsp salt or to taste
- 3-4 tbsp water or as needed to make a thick batter
- Oil for deep frying vegetable, canola, or peanut oil
- 1 tbsp oil for stir-frying
- 1 large onion cut into 1-inch squares (petals)
- 1 green bell pepper deseeded, cut into 1-inch squares
- 1 red bell pepper deseeded, cut into 1-inch squares (for color)
- 4-5 cloves garlic finely chopped
- 1 inch ginger finely chopped
- 2-3 green chilies slit lengthwise, adjust to your spice level
- 2 tbsp soy sauce preferably light soy sauce
- 1 tbsp tomato ketchup adds sweetness and tang
- 1 tbsp red chilli sauce like Sriracha or any Asian chilli sauce
- 1 tsp vinegar rice or white vinegar
- 1/2 tsp sugar to balance acidity
- 1/2 cup spring onion greens chopped, for garnish
Instructions
- Marinate and Coat the Paneer: In a large bowl, combine cornstarch, all-purpose flour, black pepper, and salt. Gradually add water while whisking to create a smooth, thick batter with a coating consistency (it should drip slowly off a spoon). Gently fold the paneer cubes into the batter until they are evenly coated on all sides. Let it sit for 10-15 minutes.
- Deep Fry the Paneer: Heat oil for deep frying in a wok or kadai over medium-high heat (around 350°F/175°C). Carefully slide in the coated paneer cubes one by one, avoiding overcrowding. Fry in batches for 2-3 minutes until they are light golden and crispy. Remove with a spider strainer and drain on a paper towel-lined plate.
- Stir-Fry Aromatics and Veggies: Heat 1 tbsp of oil in a separate wok or large pan over high heat. Add the finely chopped ginger, garlic, and green chilies. Sauté for 30 seconds until fragrant. Add the onion and bell pepper petals. Stir-fry for 2-3 minutes on high heat until they are slightly softened but still retain a crunchy texture (crunchy-tender).
- Make the Sauce: Lower the heat to medium. Add soy sauce, tomato ketchup, red chilli sauce, vinegar, and sugar to the wok. Stir quickly to combine everything and bring the sauce to a simmer. The sauce will thicken slightly.
- Combine and Toss: Add the fried paneer cubes to the wok. Increase the heat to high and toss everything vigorously for 1-2 minutes until the paneer is evenly coated in the glossy sauce and everything is heated through.
- Garnish and Serve: Turn off the heat. Garnish generously with chopped spring onion greens. Serve immediately while hot and crispy as an appetizer or with fried rice or noodles for a main course.
Notes
🔹️For a Gravy Version: Mix 1 tsp cornstarch with 1/2 cup water or vegetable stock. After step 4, add this slurry to the simmering sauce and cook until thickened before adding the paneer.
🔹️Prevent Sogginess: Add the fried paneer to the sauce only at the last moment and serve immediately to maintain its crispness.
🔹️Spice Level: Control the heat with the number of green chilies and the amount of red chilli sauce.
🔹️Air Fryer Option: For a healthier version, toss the marinated paneer cubes in 1 tbsp of oil and air fry at 400°F (200°C) for 12-15 minutes, shaking halfway, until golden and crisp. Then toss in the sauce.
Nutrition
Calories: 420kcalCarbohydrates: 25gProtein: 18gFat: 28gSaturated Fat: 12gCholesterol: 50mgSodium: 980mgPotassium: 320mgFiber: 3gSugar: 8gVitamin A: 45IUVitamin C: 90mgCalcium: 30mgIron: 8mg