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chili paneer over Basmati rice in a bowl

Chili Paneer


  • Author: Spicepaw
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves 3-4 1x

Description

My personal version of an Indo-Chinese classic dish of fried paneer stir-fry with chopped bell peppers and scallions then coated in a garlicky sweet and sour sauce. #vegetarian #cheese #Indian #Chinese #stirfry


Scale

Ingredients

  • medium – large chunk of paneer
  • 1/4 cup all purpose flour
  • 1/4 cornstarch
  • 1/2 tsp sea salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bell pepper (whichever color you prefer)
  • 56 stalks of scallions
  • 1.5 tbsp ketchup
  • 2 tbsp sweet chili sauce
  • 1 tsp rice wine vinegar
  • 1 clove of garlic (minced)
  • 1 tbsp water
  • 12 Thai birds eye chile (finely chopped)
  • oil for frying

Instructions

  1. Mix together flour, cornstarch, sea salt, paprika, onion powder and garlic powder in a medium sized mixing bowl.  Add 1/2 cup (120 ml) of water and mix to form a batter.
  2. Cut paneer into 1 cm / 0.5 in cubes.  Add to batter and carefully fold in so that everything is evenly coated in batter.
  3. Add a generous amount of frying oil to pan and heat over high flame.  When oil is hot, carefully add batter covered paneer to oil one by one.  Fry on both sides until crispy and golden.  Remove with a slotted spoon from pan and place on a plate lined with paper towels to soak up the oil.  Set aside.
  4. Meanwhile, in a small bowl mix together ketchup, chili sauce, soy sauce, rice wine vinegar, minced garlic, water and chopped chilis (optional).
  5. Chop bell pepper the same size as the paneer cubes (1 cm/ 0.5 in).  Wash and trim the edges of the scallion stalks.  Cut into pieces no longer than 2 cm/ 1 inch long.
  6. In a large wok, heat 1-2 tbsp of frying oil over high heat.  Add chopped bell pepper and chopped scallion pieces.  Fry together for a minute or so (you want the vegetables cooked but still crisp so try not to cook them into mush).  Add fried paneer pieces and stir fry together for a minute until paneer has picked up the heat of the wok.
  7. Add sauce mixture and toss to combine making sure everything is evenly coated.  Cook for a minute or so then turn off heat and serve.

Notes

You can use store bought paneer for this recipe but I always find that homemade is best.  Prepackaged paneer can be a bit tasteless and rubbery, so if you really want that cheesy kind of taste, try making your own at home.  It’s quite easy to make-just heat milk to a low boil then add an acidic agent like lemon juice, vinegar or yogurt.  Strain though cheese cloth then press together and VOILA-homemade paneer.  Go here for details on how to make it at home.

  • Category: Vegetarian
  • Method: Stir-Fry
  • Cuisine: Indian

Keywords: paneer, vegetarian, cheese, chili, sweet and sour, vegetables, bell pepper, scallions

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