CHILLI PANEER NO ONION NO GARLIC | DRY CHILI PANEER
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.
In a medium mixing bowl, toss together paneer cubes, salt, red chili powder, freshly ground black pepper, and corn starch. If it is too dry, sprinkle some water so cornstarch coats evenly on each paneer cube. Set aside.
Mix ¼ cup water with 1 tsp corn starch, set aside.
Heat 3 tbsp oil into a large frying pan; add prepared paneer cubes and shallow fry until golden brown on each side. Take it on the plate covered with a paper towel and set aside.
Heat the same frying pan; you will still have some oil left in this pan after shallow frying paneer. Add chopped ginger and sauté for few seconds. Add diced bell pepper and continue to sauté on high flame for 2 minutes.
Add red chili sauce, soya sauce, tomato ketchup, and sugar. Mix it well and turn the flame on low to medium.
Add shallow fried paneer cubes to this sauce and mix well. Add a mixture of corn starch and water, mix well. The sauce will become thick, and that is perfect for dry chili paneer. But if you want with some gravy, add some more water.
Add ½ tsp white vinegar and mix, taste and add salt as needed. Turn off the heat. Take chili paneer in the serving bowl and garnish with chopped coriander. Serve immediately.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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