Street Style Chilli Paneer
This spicy & tangy chilli caneer is made with crispy paneer and veggies in a bold sauce. Try this easy street style indo chinese recipe and serve as an appetizer or side dish with noodles or fried rice.
Ingredients
For Crispy Paneer
- 8 oz(226 g) paneer
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- ¼ teaspoon white pepper powder
- 1 teaspoon red chilli powder (hot! adjust to taste)
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 2-3 tablespoon cornstarch
- 1-2 tablespoon water or as needed
- Oil for deep frying
For Chilli Sauce
- 2 tablespoon oil
- 1.5 tablespoon garlic finely chopped
- ½ tablespoon ginger finely chopped
- 1 tablespoon cilantro stems finely chopped
- 3 indian green chillies (hot! adjust to taste) halved lengthwise or left slit (for kids)
- 3 scallions white & green parts chopped seperately
- 1 small onion cut into petals
- ½ cup bell pepper cut similar size as onion
- 1.5 tablespoon green chilli paste (grind 3-4 indian green chillies to a fine paste), adjust quantity to taste
- ½ teaspoon brown sugar
- ½ teaspoon red chilli powder
- ½ teaspoon white pepper powder
- ½ tablespoon cornstarch make a slurry with 2 tablespoon cold water
- ⅓ -½ cup water or stock or as needed to adjust the consistency of sauce after adding cornstarch slurry
- 1 tablespoon cilantro chopped, for garnish
Condiments
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon ketchup
- 1 tablespoon vinegar adjust quantity to taste
Instructions
Prepare the Paneer
- In a large mixing bowl, place the paneer cubes. Sprinkle over them a combination of ground spices - turmeric powder, red chilli powder, white pepper powder, black pepper, garam masala, and salt. Next, slowly dust the paneer with cornstarch. Do not add any water at this stage.
- With a gentle hand (as you would toss a delicate salad), use both hands to coat the paneer evenly in the spices and cornstarch mixture. Be careful not to break the cubes.
- Gradually sprinkle a few drops of water (do not pour), continuing to toss the cubes until the cornstarch begins to cling lightly to the surface of the paneer. You should still be able to see parts of the paneer through the coating.
- Heat up oil in wok over medium heat. Deep fry the paneer in small batches until golden and crispy on both sides. Because of the spices in the coating, the paneer may take on a deeper, slightly darker hue as it fries.
- Once crisp, transfer the fried paneer to a plate and set aside. Air Fryer Method: Toss paneer with spices and cornstarch as directed. Layer the paneer cubes in a single layer on the basket. Spray lightly with oil and air fry at 200°C (390°F) for 8–10 minutes, shaking halfway through.
Make the Chilli Sauce
- Now, remove the frying oil from the wok and add 2 tablespoons of fresh cooking oil. Heat it over high flame.
- Add chopped ginger, garlic, cilantro stems, green chillies, and the white parts of scallions. Also stir in of green chilli paste. Stir fry everything for 10–15 seconds, just until aromatic, making sure nothing burns.
- Toss in the onion petals and bell pepper cubes. Add a small pinch of salt, and stir-fry over high heat for 1–2 minutes until the vegetables begin to char slightly at the edges. They should remain crisp and vibrant, not soft or wilted.
- Mix in the cornstarch slurry. Add ⅓ cup to ½ cup of water or vegetable stock, to the pan. Let it simmer for 2–4 minutes, so that the sauce thickens and coats the vegetables nicely. The consistency should be thick enough to cling to the paneer and vegetables,not too runny and not entirely dry.
- Return the fried paneer to the wok along with the chopped green parts of scallions and a handful of fresh cilantro. Toss everything together thoroughly, so that the paneer is well coated in the rich, spicy sauce.
- Stir-fry for another 1–2 minutes over high heat. Your chilli paneer is now ready to serve. Enjoy it hot, straight from the wok, the paneer stays crisp only if served immediately.
Notes
- Like most indo chinese dishes, chilli paneer too comes together pretty quickly and to retain the crunch, color and flavor of the dish, make sure that you prepare everything before you start cooking. Chop the vegetables, cube the paneer, make cornstarch slurry and place condiments near your cooking station.
- Make sure to use fresh paneer, soak store-bought for soft center and most importantly, avoid over-frying so that the paneer wont get rubbery.
- Lastly, try to use a wok, if possible, for the perfect smokiness and to seal in in flavor and texture.
Tried this recipe?Let us know how it was!