How to Make Chilli 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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
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 paneer into 1 centimeter cubes.
Soak the paneer cubes in hot water for 15 minutes to soften them, then drain.
Prepare a coating for the paneer by mixing corn flour, white pepper, and salt in a plastic bag.
Add the paneer to the bag and shake to coat each piece evenly.
Set the coated paneer aside.
Chop mixed red and green peppers into similar sizes.
Cut spring onions, using both white and green parts, on the bias for more surface area.
Slice red onion into segments and separate into petals.
Deep fry the paneer in hot cooking oil until lightly golden and crispy on the outside.
Transfer the fried paneer to a colander with a plate underneath to catch drips.
Heat oil in a large wok until smoking hot.
Add garlic and chilies to the wok and stir-fry for a couple of seconds.
Add all the chopped vegetables to the wok, reserving most of the green parts of the spring onion for later.
Stir-fry the vegetables quickly over high heat to prevent them from getting limp.
Add dark soy sauce, light soy sauce, white vinegar, sugar, and MSG to the wok.
Stir-fry quickly for about 30 seconds to create a light sauce.
Prepare a slurry by mixing corn flour with cold water, then add it to the wok while stirring continuously.
Add the crispy fried paneer and the reserved spring onion greens to the wok.
Stir everything together over high heat to coat in the sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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