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Easy Chilli Paneer Recipe

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4.1 from 47 reviews

This Easy Chilli Paneer recipe offers a delicious Indo-Chinese fusion dish featuring crispy fried paneer cubes tossed in a spicy, tangy gravy loaded with peppers, onions, and flavorful spices. Perfect as a starter or side, it delivers an exciting balance of crunchy texture and rich, savory heat that’s quick to prepare and sure to impress.

  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Indo-Chinese
  • Diet: Vegetarian

Ingredients

Paneer Batter and Frying

  • 200 grams Paneer, chopped into large cubes
  • 2 tbsp Plain All Purpose Flour
  • 2 tbsp Cornstarch
  • 1/2 tsp Salt
  • 6 tbsp Water
  • 1/4 cup Sunflower Oil, for frying

Vegetables and Aromatics

  • 1 Red Onion, chopped into large chunks
  • 1 Red Pepper, chopped into large chunks (or 2 different colored peppers if preferred)
  • 3 cloves Garlic, finely chopped
  • 1 thumb Ginger, finely chopped
  • 2 Spring Onions, sliced (reserve green tips for garnish)
  • 2 Large Tomatoes, finely diced
  • 2 Green Chillies, finely chopped (add more for extra heat)

Spices and Sauces

  • 1.5 tsp Sesame Oil
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Chilli Powder
  • 1/3 tsp Turmeric
  • 3 tbsp Ketchup
  • 2 tbsp Soy Sauce
  • 1 tbsp Chilli Sauce (add more for extra heat)
  • 1/4 cup Water

Instructions

  1. Prepare the Batter: In a medium mixing bowl, combine the all-purpose flour, cornstarch, salt, and water. Stir well to form a smooth batter without lumps.
  2. Coat the Paneer: Add the chopped paneer cubes to the batter and gently toss to coat them evenly with a light layer of batter.
  3. Heat the Oil: Heat 1/4 cup sunflower oil in a large frying pan or wok over medium heat. Test if the oil is ready by dropping a small amount of batter into the oil; it should sizzle immediately.
  4. Fry the Paneer: Using tongs, carefully add the batter-coated paneer cubes one by one into the hot oil. Drain excess batter before frying to keep coating light. Fry for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove and drain on paper towels.
  5. Cook Peppers and Onions: Drain most of the oil from the pan, leaving about 1/2 tablespoon. Add the chopped peppers and red onion. Cook over medium heat until slightly charred but still retaining color and crunch. Remove and set aside.
  6. Prepare the Gravy: Add sesame oil, chopped garlic, ginger, and spring onions to the same pan. Cook until fragrant, then add diced tomatoes and chopped green chillies. Cook until tomatoes soften and become slightly mushy.
  7. Add Spices: Stir in ground cumin, coriander, chilli powder, and turmeric. Cook the masala mixture until aromatic, stirring occasionally to prevent sticking.
  8. Add Sauces and Simmer: Pour in ketchup, soy sauce, chilli sauce, and 1/4 cup water. Mix well to create a flavorful gravy. Add more water if you prefer a thinner consistency.
  9. Combine All Ingredients: Return the fried peppers, onions, and crispy paneer cubes to the pan. Gently stir to coat everything evenly with the gravy and heat through thoroughly.
  10. Finish and Serve: Garnish with the reserved green tips of spring onions. Serve immediately for best texture and flavor while the paneer remains crispy.

Notes

  • Best served immediately to enjoy the paneer’s crispiness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on the stovetop, stirring occasionally to heat through without losing texture.

Find it online: https://cookingwithsarah.com/easy-chilli-paneer-recipe/