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Paneer Chilli

Paneer Chilli

Print Recipe
Indo-Chinese wok-tossed paneer in chilli sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 200g paneer, cubed
  • 2 tbsp cornflour
  • 1 tbsp maida (all-purpose flour)
  • Salt + pepper to taste
  • Oil to shallow fry
  • 1 small onion, cubed
  • 1 small capsicum, cubed
  • 2–3 garlic cloves, finely chopped
  • 1 inch ginger, chopped or grated
  • 1–2 green chilies, slit
  • 1½ tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 tbsp tomato ketchup
  • ½ tsp vinegar
  • ¼ cup water + 1 tsp cornflour (slurry)
  • 1 tsp sugar (optional)
  • Spring onions + sesame (for garnish)

Instructions

  • Crisp the Paneer
  • Toss paneer cubes in cornflour, maida, salt, and pepper. Shallow fry till golden. Keep aside.
  • This is that moment when your kitchen starts smelling like the canteen counter.
  • Sizzle the Base
  • In a hot wok, add 1 tbsp oil. Sauté garlic, ginger, and green chilies till aromatic.
  • Add onions and capsicum. Toss on high flame — keep them crunchy!
  • Make It Saucy
  • Lower the heat. Add soy sauce, chili sauce, ketchup, vinegar, and sugar. Mix well.
  • Add the cornflour slurry and stir till it thickens slightly.
  • Toss It All Together
  • Add the fried paneer and toss quickly so it coats evenly. Garnish with spring onions and sesame.