Chili paneer stands out as one of the most popular dishes in Indo-Chinese cuisine. This delightful recipe combines paneer with a spicy-sweet chili sauce, making it not only flavorful but also simple to prepare. Here’s an easy guide to whip up this tasty dish.

Serves: 2

Ingredients:

• Paneer - 250 gms (cubed)


• Cornflour - 3 tbsp


• All-purpose flour (Maida) - 2 tbsp


• Garlic paste - 1 tsp


• Soya sauce - 1 tsp


• Red chili powder - ½ tsp


• Salt - to taste


• Oil for frying


• Oil - 2 tbsp


• Garlic - 1 tbsp (finely chopped)


• Green chili - 2 (finely chopped)


• Onion - 1 large (cubed)


• Capsicum - 1 large (green, red, yellow; cubed)


• Green onion (white part) - 2 tbsp (finely chopped)


• Soya sauce - 1 tbsp


• Tomato ketchup - 2 tbsp


• Red chili sauce - 1 tbsp


• Vinegar - 1 tsp


• Sugar - 1 tsp


• Black pepper powder - ½ tsp


• Salt - to taste


• Cornflour - 1 tsp


• Fresh coriander leaves (for garnish)

Preparation Method:

Begin by mixing cornflour, all-purpose flour, garlic paste, soy sauce, red chili powder, and salt in a bowl. Gradually add water to create a thick batter.

Coat the paneer cubes thoroughly in the batter and deep fry them until they turn crispy and golden brown. Once done, place them on tissue paper to absorb excess oil.

In a pan or wok, heat some oil and sauté garlic, green chili, and the white part of the green onion for about a minute.

Next, add the cubed onion and cook for 2 minutes. Then, incorporate the capsicum and stir-fry on high heat for another 2 minutes, ensuring the vegetables remain slightly crunchy.

Add soy sauce, tomato ketchup, red chili sauce, vinegar, sugar, black pepper powder, and salt to the pan, mixing everything well.

Pour in a little water and allow the mixture to boil, stirring continuously until the sauce thickens.

Once thickened, gently fold in the fried paneer cubes, ensuring they are well-coated with the sauce. Finish by garnishing with fresh coriander leaves and the green parts of the spring onion.

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