Chilli paneer is such a delicious treat and every bite is so satisfying!
The Indo-Chinese fusion brings a flavoursome, unique, tangy and spicy way to enjoy paneer.
- Oil for frying
- One block Paneer cheese cut into cubes
- One large onion sliced
- Handful of cloves garlic chopped finely
- Ginger – grated
- Green pepper/Bell peppers cut into large chunks
- 2 Green chillies chopped finely
- Soy sauce – 1 tablespoons (add more if you want to)
- Chilli sauce (you can use any hot sauce – I used Maggies and Kenyan peptang which you can find in indian shops but it reallly doesn’t matter that much) – 1 tablespoon. Add more for some more heat.
- Tomato ketchup – 3 tablespoons
- One teaspoon sugar
- Crushed black pepper
- One teaspoon red chilli powder
For the batter:
- 3 tablespoons plain white flour
- 6 tablespoons corn flour
- A teaspoon gram flour
- Half a teaspoon salt
- A tablespoon soy sauce
- Half a teaspoon crushed black pepper
- I added half a teaspoon dhana jheeru powder (Coriander and cumin powder) but that is optional
- warm water
- In a bowl, mix the cornflour, plain flour, gram flour, salt, pepper, dhana jheeru and soy sauce up and then slowly add water.
- Keep mixing until you have a smooth batter.
- Heat up the oil in the pan and dip the cubes of paneer in the batter (smother them).
- Add the paneer covered in batter in batches to the pan and fry till golden brown. Fry on medium heat so they don’t burn.
- Remove the fried paneer batches from the oil and dry on a kitchen towel to lose any excess oil.
- Meanwhile in a Kadai or another pan heat some oil (around 2 tablespoons)
- Add the garlic, ginger and chillies to the oil and cook on medium heat while stir frying for a minute or two.
- Now add the onions and green peppers and swirl it all together. Cook for a few minutes then add salt, sugar, red chilli powder, pepper and the sauces.
- Add all the fried paneer cubes and stir fry this mixture till the paneer cubes are all fully coated in the sauce.
Ta da! Your chilli paneer is ready! Serve with either chapatis for an Indian dish or with noodles/rice for an Indo-Chinese twist.
Ps: You can add a tablespoon of mango chutney at the end for some extra tanginess x