Chili paneer is a mouthwatering Indian-Chinese dish made with paneer and chilies. There are two versions, wet and dry.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Main Course
Cuisine: Indian
Keyword: indo-chinese, paneer
Servings: 4
Calories: 395kcal
Author: Puja
Ingredients
14ozpaneercubed (about 1 1/2 cups)
1onionsliced pole to pole
2medium bell pepperscut into sticks
1serrano chilichopped with seeds removed.
1tbspcorn starchfor the paneer
1tspcorn starchfor the slurry
3tbspoilseparated
1tspgingergrated
3clovesgarlicminced
3tbspchili paste(I use sambal oelek)
1tbspketchup(optional)
1tbspsoy sauce
1tbsprice wine vinegar
salt
Instructions
Heat a skillet with 2 tbsp oil.
Sprinkle 1 tbsp of cornstarch onto the paneer cubes. Toss until well coated.
In a bowl, make a slurry by mixing 1 tsp cornstarch with 1/2 cup cold water. Stir until all the lumps are removed and set aside for at least 2 minutes.
In a non-stick pan, heat 1 tablespoon of oil over medium heat. Add the paneer and pan fry until golden brown. Set aside on a paper towel to absorb excess oil.
In the same pan (no need to rinse or wipe), add 1 tbsp of oil. Toss in the onions, bell peppers and a pinch of salt. Cook until soft. Add chilies.
While the bell peppers cook,
Add in the ginger and garlic to the onions and bell peppers. Stir. Let cook for about 30 seconds.
Turn the heat to low and add in the cornstarch slurry. Stir.
Add the fried paneer cubes.
Add in the chili paste, ketchup, soy sauce and vinegar. Stir.
Cook for about 5 to 7 minutes until all the ingredients are well combined.
Video
Notes
To make the “wet” version, use 1 cup of water, and double the slurry, ketchup, soy sauce, chili paste, and rice wine vinegar.