Chilli Paneer

Ingredients

• 250 g Paneer (Cut into triangles)
• 0.5 tsp Chilli powder (For coating the paneer)
• 0.25 tsp Black pepper (For coating the paneer)
• Salt (To taste; used for the paneer and final seasoning)
• 3.5 tbsp Cornflour (For coating the paneer; source gives 3–4 tbsp. Add without water.)
• 2 tbsp Tomato ketchup (For the sauce mix)
• 1 tbsp Soy sauce (For the sauce mix)
• 1 tbsp Chilli sauce (For the sauce mix)
• 1 tsp Vinegar (For the sauce mix)
• 0.25 tsp Black pepper (For the sauce mix)
• 2 tbsp Oil (For shallow-frying and stir-frying)
• 2 Dry red chillies (For the stir-fry)
• 1 tbsp Garlic (For the stir-fry)
• 0.5 tbsp Ginger (For the stir-fry)
• 2 Green chillies (For the stir-fry)
• 1 large Onion (Diced)
• 1 cup Capsicum (Bell pepper; keep crunchy)
• 0.5 cup Spring onion (For the stir-fry)
• 1 tbsp Coriander stems (For the stir-fry)
• 0.5 cup Water (For the gravy)
• 1 tsp Cornflour (For the slurry)
• 2 tbsp Water (Mix with the cornflour to make a slurry)
• 2 tbsp Fresh coriander (For finishing)
• 1 tbsp Spring onion greens (For finishing)
• 0.25 tsp Sesame seeds (For finishing)

Steps

1. 1

   Cut the paneer into triangles. Toss it with the chilli powder, the first ¼ teaspoon of black pepper, and salt to taste. Leave it to rest for 10 minutes so it releases some moisture.

2. 2

   Prepare the sauce mix by combining the tomato ketchup, soy sauce, chilli sauce, vinegar, and the second ¼ teaspoon of black pepper.

3. 3

   After the paneer has rested, add the cornflour without adding water. Coat the paneer thoroughly, using the moisture released by the paneer to help the coating adhere.

4. 4

   Shallow-fry the coated paneer in a pan until it becomes golden and crispy. Remove it from the pan.

5. 5

   Heat a wok over high heat and add the oil and dry red chillies.

6. 6

   Add the garlic, ginger, and green chillies, then toss briefly over the high heat.

7. 7

   Add the diced onion, spring onion, and coriander stems. Toss quickly.

8. 8

   Add the capsicum and toss briefly, keeping it crunchy rather than fully soft.

9. 9

   Add the prepared sauce mix and toss it through the vegetables. The sauce contacting the hot wok provides the stated smoky flavor.

10. 10

    Add the ½ cup water. Separately mix 1 teaspoon cornflour with 2 tablespoons water to make a slurry, then add the slurry to the wok for a saucy consistency.

11. 11

    Season with additional salt and black pepper to taste. The transcript also mentions a secret ingredient, but does not identify it, so it is not included here.

12. 12

    Add the crispy paneer and toss everything together over high heat.

13. 13

    Finish with the spring onion greens, fresh coriander, and sesame seeds. Serve hot.

Notes

The source specifies shallow-frying rather than deep-frying. The transcript mentions an unidentified optional “secret ingredient”; its identity and quantity are not provided. The exact amount of final salt and pepper is to taste.

Nutrition per serving

• main
• vegetarian
• Indo-Chinese
• shallow-fried
• stir-fried
• spicy
• street food
• paneer