Chilli Paneer | Chilli Paneer Dry | Restaurant Style Chilli Paneer ~ The Terrace Kitchen
Recipe Information
Chilli Paneer
Cultural Context
Chilli Paneer is a popular Indo-Chinese dish that originated in India, blending Indian flavors with Chinese cooking techniques. It reflects the culinary fusion that arose from the Chinese diaspora in India, particularly in cities like Kolkata. This dish is often served as an appetizer or main course and is a staple at Indian restaurants and street food stalls. Its spicy, tangy flavor profile and crispy texture have made it a favorite among both vegetarians and non-vegetarians alike, leading to variations across the globe, including different spice levels and ingredient combinations.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and can be more affordable.
soy sauce
🥗Healthier: tamari
💰Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos offer a similar flavor.
vegetable oil
🥗Healthier: olive oil
💰Cheaper: sunflower oil
Olive oil is healthier, while sunflower oil is often cheaper.
cornstarch
🥗Healthier: arrowroot powder
💰Cheaper: flour
Arrowroot is a healthier thickener, while flour is more accessible.
Cut 250 grams of paneer into big pieces.
In a bowl, mix 5 tablespoons of all-purpose flour, 3 tablespoons of corn flour, 1/4 teaspoon of crushed black pepper, and salt to taste.
Add some water to the dry ingredients and mix to form a thick paste that can coat the paneer.
Dip each piece of paneer into the batter using your hands to avoid splashing oil.
Heat cooking oil in a pan over medium heat and fry the coated paneer pieces until they are light brown and crispy, flipping them in between.
Remove the fried paneer and place them on a paper towel to drain excess oil.
Make a paste with the soaked Kashmiri red chilies and 1 inch of ginger by grinding them together.
In the same pan, heat 2 teaspoons of cooking oil, add 1 tablespoon of chopped garlic and 2 small slit green chilies, and sauté for a few minutes.
Add the chili paste to the pan and stir, then add a little water to the blender jar and pour that into the pan.
Cook the chili paste until oil separates from the sides of the pan.
In another pan, heat 1 teaspoon of cooking oil and add 1 big onion cut into big pieces, stir-frying until slightly caramelized.
Add 2 medium-sized capsicum cut into big squares and stir-fry on high flame until slightly tender.
Add the prepared chili paste to the vegetables along with 1 teaspoon of honey, 1/4 teaspoon of ajinomoto (if using), 1 tablespoon of soy sauce, and some salt to taste.
Mix everything well, then add a slurry made from 1 tablespoon of cornflour mixed with 2 tablespoons of water, stirring immediately to avoid lumps.
Continue stirring on medium to high heat until the mixture becomes glossy and changes color.
Add 1/4 cup of chopped spring onion and the fried paneer pieces, mixing everything together on high flame until well combined.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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