Chilli Paneer

Safira

Chilli Paneer - is a delicious and popular Indo Chinese recipe made with Chilli Sauce, Soy Sauce and Peppers.

5 from 2 votes

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Cook Time 22

Total Time 22

Course Dinner

Cuisine Indian

Servings as a Side

Calories 323 kcal

Ingredients

Paneer Cubes

2 tbsp Oil
200 grams Paneer Cut into 1 inch cubes
4 tbsp Corn Flour

Sauce

1 tsp Oil
1 small Onion Diced (Red, white)
4 cloves Garlic crushed
1 inch Ginger crushed
1 Green Chilli Finely sliced (optional)
1 Green Pepper Cut into 1 inch cubes
1 tbsp Sweet Chilli Sauce
3 tbsp Chilli Sauce
2 tbsp Dark Soy Sauce
1 tsp Honey
½ tsp Black Pepper

Topping (Optional)

1 Spring Onion Chopped finely
1 tbsp Sesame Seeds

Instructions

Heat Oil in pan. Coat Paneer in Corn Flour and fry for 2 minutes each side. Remove and set aside.
In the same pan, add oil and once hot add Onion. Cook till golden brown. Around 10 - 12 minutes.
Add Garlic, Ginger and Green Chilli and saute for 2 minutes.
Add Green Peppers and cook for 5 minutes.
Stir in Sweet Chilli Sauce, Sriracha, Dark Soy Sauce, Honey and Black Pepper. Saute for 1 minute and Paneer and remove from heat.
Top with Spring Onions and Sesame Seeds if using.

Notes

Serving Suggestions for Chilli Paneer

This can be served as a starter, a side or as a main course with rice or noodles.

Top Tips & Variations

Oil - I like to use toasted Sesame Oil or Sesame Oil in this recipe. You can use whatever oil you have to hand that has a high smoke point and isn't too strongly flavoured.

Paneer - Make sure you buy a hard Paneer. Soft Paneer is more difficult to fry. Be careful when frying as Paneer does splatter.

Batter - Most people make a batter with Plain Flour, Corn Flour and Water (Sometimes seasonings too) and then fry the Paneer. I have found that it is better to just coat the Paneer in Corn Flour and fry it that way. It remains nice and crisp on the outside and soft in the middle.

Sauces - You can use whatever Chilli sauces you like. I like Sriracha and Sweet Chilli Sauce. Many people also use Ketchup but I HATE ketchup so avoid it.

Onions - I use a red onion, spring onions or white onion as the base in this recipe. Basically whatever I have in at the time. Spring Onions are great on top too.

Sesame Seeds - A sprinkling of Sesame Seeds works really well in this recipe.

Corn Flour - You can add a slurry of 1 tbsp Corn flour mixed with 2 tbsp Water at the end if your sauce isn't thick. The sauce should be almost gelatinous.

Storage Instructions

Paneer keeps well in the fridge in an airtight container for up to a day. It is best to eat it fresh and whilst it is hot though.

To reheat, add a splash of water to the pan and reheat on a very low flame until warmed through.

I wouldn't recommend freezing it.

Nutrition

Calories: 323kcalCarbohydrates: 24gProtein: 8gFat: 22gSaturated Fat: 8gCholesterol: 33mgSodium: 224mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 140IUVitamin C: 28mgCalcium: 274mgIron: 1mg

Keyword Chilli Paneer, Indian Street Food, Indo Chinese

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