Chilli Paneer Recipe (Dry & Gravy)

Ingredients

• 200 g paneer (cubed to ¾ by ¾ inch pieces)
• 0.25 tsp red chilli powder (Kashmiri or less spicy kind; optional for batter)
• 3 tbsp cornstarch (white corn flour for batter)
• 3 tbsp all-purpose flour (maida; optional)
• 0.125 tsp black pepper (crushed or ground for batter)
• 0.125 tsp salt (adjust to taste)
• 6 tbsp water (as needed for batter)
• 4 tbsp oil (as needed for shallow frying)
• 1 tbsp soya sauce (naturally brewed or organic)
• 2 tbsp red chilli sauce (or 1 tbsp hot sauce or green chilli sauce; adjust to taste)
• 2 tbsp tomato ketchup
• 0.5 tsp vinegar (apple cider or white vinegar)
• 0.5 tsp red chili powder (or red chilli paste; optional for sauce)
• 1 tsp sugar (adjust to taste)
• 1 tbsp garlic (finely chopped)
• 2 tbsp spring onions (greens, chopped)
• 2 tbsp spring onion (whites, chopped)
• 0.5 cup capsicum (bell pepper, cubed)
• 1 onion (medium, cubed, layers separated)
• 1 green chilies (slit and deseeded)
• 0.25 tsp black pepper (crushed black pepper for finishing)
• 1 tsp cornstarch (use 2 tsps for more gravy)
• 0.5 cup water (use 1 cup for more gravy; adjust as needed)

Steps

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.

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.

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.

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.

Notes

For a healthier version, you can skip the cornstarch in the sauce, though the signature glaze will be missing. If using regular chili powder instead of Kashmiri, reduce the quantity as it is much hotter. Frozen tofu can be used as a substitute for paneer.

Nutrition per serving

• appetizer
• main dish
• vegetarian
• Indo-Chinese
• paneer
• spicy
• fried
• restaurant-style