Paneer Chili Recipe | How to make Perfect Restaurant Style Dry Chilli Paneer | Indo Chinese
Recipe Information
Chili Paneer
Cultural Context
Chili Paneer is a popular Indo-Chinese dish that originated from the fusion of Chinese cooking techniques and Indian flavors. It reflects the culinary creativity of Indian chefs who adapted Chinese recipes to suit local tastes, making it a favorite in Indian restaurants and homes alike. Today, it is enjoyed not only in India but also in various parts of the world, often served as an appetizer or a side dish with fried rice or noodles.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is lower in calories and suitable for vegan diets.
soy sauce
🥗Healthier: tamari
💰Cheaper: liquid aminos
Tamari is gluten-free and offers a similar flavor.
cornstarch
🥗Healthier: arrowroot powder
💰Cheaper: all-purpose flour
Arrowroot is a natural thickener and gluten-free.
bell peppers
🥗Healthier: zucchini
💰Cheaper: cabbage
Zucchini adds a similar texture with fewer calories.
Make the batter for the paneer by mixing 3 tbsp of maida, 5 tbsp of cornstarch, 1 tsp of salt, and 2 tbsp of chili sauce with water to form a thick batter.
Coat the paneer cubes in the batter until well coated.
Deep fry the paneer cubes in hot oil until golden and crispy, then place them on a kitchen towel-lined plate.
Prepare the corn starch slurry by mixing 1 tbsp of cornstarch with 2-3 tbsp of water.
In a hot wok, heat 2 tbsp of oil and add chopped garlic, sliced green chili, and julienne ginger; stir for a few seconds.
Add onion shells, spring onion whites, and salt; stir and cook for a minute.
Add diced capsicum, spring onion greens, pepper, soy sauce, and chili sauce; mix well.
Add ketchup and a few tbsp of water to adjust the consistency, then add the cornstarch slurry.
After boiling for a minute or two, add the deseeded tomato and mix before adding the deep-fried paneer cubes.
Garnish with spring onion greens before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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