Chilli Paneer Recipe (Dry & Gravy)

Steps

Make batter to fry paneer

1. 1

   In a mixing bowl, combine 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, ¼ teaspoon red chilli powder, ⅛ teaspoon crushed black pepper, and ⅛ teaspoon salt.

2. 2

   Pour about 6 tablespoons of water into the bowl and mix to create a smooth batter without lumps. The consistency should be neither too thick nor too runny; add 1 to 2 more tablespoons of water if needed.

3. 3

   Heat 3 to 4 tablespoons of oil in a deep pan over medium flame for shallow frying.

4. 4

   Add the cubed paneer to the batter and gently toss to coat each piece thoroughly.

5. 5

   Test the oil temperature by dropping a small bit of batter; it should sizzle and rise to the surface immediately without browning.

6. 6

   Using a spoon, pick up each coated paneer cube and slide it into the hot oil. Avoid crowding the pan. Let them fry undisturbed for about a minute until the batter firms up.

7. 7

   Stir and fry the paneer on all sides until crispy and golden. Drain the fried cubes on kitchen tissue or a steel colander.

Prepare sauce

8. 8

   Prepare the sauce based on your preference: For Dry Chilli Paneer, mix 1 tsp cornstarch with ½ cup water in one bowl. In another small cup, combine 2 tbsp chilli sauce, 1 tbsp soya sauce, 2 tbsp ketchup, 1 tsp sugar, ½ tsp vinegar, and ½ tsp red chilli powder. For Gravy version, use 2 tsp cornstarch with 1 cup water for the slurry, and increase sauces to 2 tbsp soya sauce, 4 tbsp chilli sauce, and 3 tbsp ketchup.

How to Make Chilli Paneer

9. 9

   Remove excess oil from the frying pan, leaving about 1 tablespoon. Add 1 tablespoon of finely chopped garlic and fry until fragrant.

10. 10

    Add 2 tablespoons of spring onion whites and the cubed medium onion. Add 1 slit green chili and ½ cup diced capsicum.

11. 11

    Sauté the vegetables on high flame for 2 minutes until they are slightly tender but still crisp.

    Start 2-minute timer
12. 12

    Stir the prepared sauce mixture and pour it into the pan.

13. 13

    Stir the cornstarch slurry once more to ensure no settling, then pour it into the pan. Mix everything and cook on medium heat until the sauce thickens and glazes.

14. 14

    Taste the sauce and adjust salt, sugar, or sauces if necessary. If the sauce is too thick, add a splash of hot water to reach your desired consistency. Turn off the heat and let it cool slightly.

15. 15

    Add the fried paneer cubes and ¼ teaspoon crushed black pepper to the sauce. Toss gently to coat.

16. 16

    Garnish with spring onion greens and serve hot as an appetizer or with noodles/fried rice.