Chilli Paneer

Chilli Paneer, is a popular Indo-Chinese style starter or appetizer. This  dish has Indian cottage cheese (paneer) and a spicy sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/chilli-paneer/

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RECIPE INGREDIENTS

» For the Paneer:

• 250 grams paneer, cut into cubes
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red chili powder
• 1 teaspoon ginger-garlic paste
• A little less than 1/2 cup of water to make a free-flowing batter
• Oil for frying

» For the Sauce:

• 2 tablespoons oil
• 2 teaspoons chopped ginger
• 2 teaspoons chopped garlic
• 2 green chilies, sliced diagonally
• 1/2 cup sliced spring onions
• 1 tablespoon chopped coriander leaves
• 1/4 teaspoon white pepper powder
• 1/2 teaspoon red chili powder
• 1.5 tablespoons soy sauce
• 1 tablespoon rice or white vinegar
• 1 teaspoon red/green chili sauce
• 1 tablespoon tomato ketchup
• 1/2 teaspoon white or brown sugar
• salt, to taste
• 1 medium red onion, quartered with petals separated
• 1 medium green pepper, cut into squares
• Chopped green onions for garnishing

» For the Cornstarch Slurry:

• 1/2 cup water
• 1 tablespoon cornstarch

RECIPE INSTRUCTIONS

» Make Batter:

1. In a bowl, mix cornstarch, all-purpose flour, salt, black pepper powder, red chili powder, and ginger-garlic paste. Gradually add water to create a smooth lump-free batter.

» Fry Paneer:

1. Next, add the paneer cubes to the batter and gently coat them. Afterward, place the batter-coated paneer cubes in moderately hot oil and either shallow or deep fry them until they turn golden brown and crispy. Once one side appears crispy and golden, flip each paneer cube to fry the second side. Remove the fried paneer cubes from the pan and place them on a paper towel-lined plate to absorb any excess oil. Set them aside.

» Make Chilli Paneer:

1. In a pan, heat oil over medium-high heat. Add chopped ginger and garlic; sauté for a few seconds. Then add sliced green chilies and sauté until they become fragrant.
2. Add chopped spring onions and sauté for 1-2 minutes on medium-high heat. Mix in chopped cilantro (coriander leaves). Add quartered red onions and green bell pepper squares, and stir-fry for 2-3 minutes until they become slightly tender.
3. Now, add white pepper, red chili powder, soy sauce, tomato ketchup, red/green chili sauce, and vinegar. Mix well. Prepare the cornstarch slurry by combining water and cornstarch. Add it to the pan and stir continuously for 2 minutes.
4. Season with sugar and salt to taste, and cook until it thickens to the desired consistency. Adjust the consistency with water if necessary. Finally, add the fried paneer, chopped coriander leaves, and chopped spring onion greens to the pan. Gently fold them into the flavorful sauce.
5. Remove the pan from heat and transfer the chili paneer to a serving bowl. Present the restaurant-style Chilli Paneer, garnished with a sprinkle of spring onions and chopped green onions. Serve hot.

RECIPE NOTES

1. To achieve crispy paneer pieces, make sure to coat the paneer cubes with cornstarch and all-purpose flour batter.
2. When frying paneer, ensure that the oil is hot enough for frying. To test, drop some batter into it. If it sizzles and rises to the surface, the oil is ready to use. You can also double fry the paneer to get extra crispy paneer.
3. If you are using a small pan, then fry the paneer cubes in batches. Make sure that you don?t overcrowd the pan, as it can make the paneer soggy.
4. You can adjust the spice levels by reducing or increasing the green chilies and chili sauce according to your spice preference.