Chili Paneer
Course: Dinner, Main DishCuisine: IndianDifficulty: Easy4
servings30
minutes30
minutes1
hourIngredients
12 oz paneer, cut into small cubes
1/4 cup all purpose flour
1/4 cup corn starch
1/2 tsp salt
1/2 tsp black pepper
1/2 cup water
1/3 cup green bell pepper, diced into medium size cubes
1/3 cup red bell pepper, diced into medium size cubes
1/3 cup red onion, diced into medium size cubes
1 tbsp minced garlic
1 tsp ginger, grated
sliced white and pale green parts from 3 scallions
1/4 cup cilantro, finely diced
1/4 cup scallions, finely sliced (green parts only, use the white and light green parts for chili paste)
- Corn Starch Slurry
1 tbsp corn starch +2 tbsp water (Mix well until no lumps, and set aside)
- Chili Paste
4 dried red chilis, soaked in hot water for atleast an hour or upto 3 hours
1 inch piece ginger, peeled
6 cloves of garlic
- Sauce
2 tbsp soy dark soy sauce
1 tbsp ketchup
1 tsp sugar
1/4 tsp white pepper
1/4 tsp salt
1 tsp rice wine vinegar or regular vinegar
2 tsp chili garlic sauce
Directions
- Make the chili paste:
- Take the soaked red chilis (reserve the water), garlic cloves, ginger, and blend (ideally in a small blender jar) until smooth. Add 1-2 tbsp of water at a time, just enough to help get the paste smooth and moving in the jar. Set aside.
- Make the sauce:
- Combine all of the ingredients listed under sauce and set aside.
- Mix the batter for the paneer:
- Combine the all purpose flour, corn starch, salt, pepper and mix it well. Slowly add the 1/2 cup of water until you get a batter that is neither too thick nor too thin. Add the paneer cubes and coat them well.
- Heat a small pot and fill it with about 2 inches of oil. Once the oil is hot, use a fork or spoon to individually scoop each cube of paneer into the hot batter Fry the paneer until it is golden brown. Drain on paper towels.
- Make The Gravy:
- In a large skillet or wok, heat 2 tbsp of oil on medium low heat. Add the garlic, ginger, scallion whites and cook for 2-3 minutes until fragrant but not at all browned.
- Turn the heat up slightly and add the diced onions and bell peppers, and saute until just slightly softened but still crisp. Add 1 tbsp of the chili paste and continue to cook for 2-3 minutes. Add more if you want more spice.
- Turn the heat to low and when the pan is no longer too hot, add the sauce, 1/2 cup of water and slowly bring it to a slow simmer . As it simmers, mix in the corn starch mixture slowly while stirring so it doesn’t clump. If the gravy looks too thick, add a few tbsp of water at a time to get it to a consistency you prefer.
- Add the paneer, mix well and turn the heat off. Add the cilantro, scallions. Taste for salt, spice, heat and adjust. (you can add more sugar for sweetness, or 1-2 tsp of the chili paste for more spice)
