Chili Paneer is a popular Indo-Chinese dish where cubes of fried crispy Shuddh paneer (Cottage Cheese) are tossed in a tangy, spicy sauce made with soy, vinegar, chilli sauce!
****Prep Time – 20 mins
Cooking time – 20 mins
Serving – 4
Ingredients & Measurements:
FRYING PANEER
- Shuddh Paneer (Cubes) 250 grams
- Corn starch 2 Tablespoon
- All Purpose Flour ( Maida ) 1/4 cup
- Salt 1/2 Teaspoon
- Chili Powder 1 Tablespoon
- Ground Black Pepper 1/2 Teaspoon
- Water 1/2 cup ( Thick Slurry )
- Oil to Fry
CORNSTARCH SLURRY (If Making Gravy )
- Water 1/2 Cup
- Corn starch 1 Tablespoon
SAUCES
- Soy Sauce 2 tablespoons
- Vinegar 1 Tablespoon
- Red Chili Sauce 2 Tablespoon
- Tomato ketchup 2 Tablespoon
STIR FRY
- Ginger ( Chopped ) 1 Tablespoon
- Garlic ( Chopped ) 1 Tablespoon
- Green Chili ( 1 Sliced )
- Onion ( Diced ) Medium
- Bell Pepper ( Diced )
Garnishing:
Spring Onion ( Diced )
Instructions:
- To a large bowl add Corn starch, All Purpose Flour (Maida) Salt, Pepper.
Add water to make a medium batter (not too thick or runny), dip each Shuddh paneer cube into the batter. - Heat oil in a kadhai on medium heat to deep fry the Shuddh paneer.
- Fry until the Shuddh paneer pieces get golden brown and crispy from both sides.
- Soak the fried Shuddh paneer on paper towel.
- Mix Corn starch to water and dissolve to make Slurry.
- Add Ginger, Garlic, Green Chili. Onion and Bell Pepper to Kadhai with Oil and fry for 3 minutes.
- Then add in the Corn starch Slurry. Mix well until it thickens, add little if needed.
- Toss in the fried Shuddh Paneer Cubes and simmer it for 2 more minutes.
- Turn off heat and garnish with green onions.
Serving Suggestion:
You can serve this as a Main Course or as an Appetizer.
Goes well with Fried Noodles and Fried Rice. Enjoy!