Dinner, Main Dish

Chili Paneer

Chili Paneer
Print

Chili Paneer

Course: Dinner, Main DishCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • 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)