Indian Chili Paneer Step By Step Recipe
Discover the tantalizing flavors of Indian Chili Paneer, a beloved Indo-Chinese dish that features cubes of paneer (Indian cottage cheese) fried to golden perfection and tossed in a spicy, tangy sauce made with soy sauce, chili sauce, onions, bell peppers, and a burst of garlic and ginger. This step-by-step recipe guides you through marinating the paneer, achieving the perfect fry, and concocting the vibrant sauce that envelops the paneer in a symphony of flavors, making it an irresistible treat for spice lovers and paneer aficionados alike.
Ingredients
- Paneer: 400 grams cut into cubes (For a vegan alternative, use firm tofu)
- Bell Peppers: 1 cup diced (mix of red, green, and yellow for color)
- Onion: 1 large cut into squares
- Garlic: 4 cloves finely chopped
- Ginger: 1-inch piece finely chopped
- Green Chilies: 2 slit (adjust to taste)
- Soy Sauce: 2 tablespoons use gluten-free if needed
- Tomato Ketchup: 2 tablespoons
- Red Chili Sauce: 1 tablespoon adjust to taste
- Vinegar: 1 teaspoon
- Cornstarch: 2 tablespoons dissolved in ¼ cup water
- Spring Onion: For garnish chopped
- Oil: For cooking
- Salt: To taste
- Black Pepper: ½ teaspoon freshly ground
Instructions
Marinating Paneer:
- For an extra layer of flavor, consider marinating the paneer cubes in a mixture of soy sauce and a pinch of chili powder before dusting them with cornstarch. This step, while optional, can infuse the paneer with deeper flavors.
- If using store-bought paneer, soaking it in warm water for 10-15 minutes can make it softer.
Prepare the Paneer:
- Paneer Preparation: Gently toss the paneer cubes with a light dusting of cornstarch. This step helps in getting a crispy exterior when pan-fried.
- Pan-Frying: Heat a tablespoon of oil in a non-stick pan over medium heat. Fry the paneer cubes until golden on all sides. Remove and set aside on a paper towel to drain any excess oil.
- Paneer can sometimes crumble if not handled carefully, especially when flipping during frying. Use a gentle touch and possibly a non-stick spatula to turn the pieces without breaking them.
Sauté the Vegetables:
- Vegetable Cooking: In the same pan, add a bit more oil if needed.
- Sauté onions, bell peppers, garlic, ginger, a bit of cilantro leaves and green chilies for 2-3 minutes, just until they're slightly softened but still have a crunch.
Create the Sauce:
- Sauce Mixture: To the pan, add soy sauce, tomato sauce, red chili sauce, and vinegar. Stir well to combine. The sauce should start to simmer and thicken slightly.
- The level of spiciness in Chili Paneer can be adjusted according to your preference. The green chilies and red chili sauce are the main contributors to heat. Start with less and add more as you taste. Remember, it's easier to add more spice than to try and balance it out if it becomes too hot.
- Cornstarch Slurry: Stir in the cornstarch slurry (cornstarch dissolved in water) to the pan. This will help thicken the sauce and give it that glossy look typical of Indo-Chinese dishes.
- Adjust the amount of cornstarch slurry based on how thick you like your sauce. Start with less; you can always add more if needed. After adding the cornstarch slurry, let the sauce simmer for a minute to reach the desired thickness.
- If the sauce becomes too thick, you can thin it out with a little water or vegetable stock
Combine Paneer and Vegetables:
- Combining: Add the fried paneer cubes back into the pan. Toss everything together ensuring the paneer is well-coated with the sauce.
- Cook for an additional 2 minutes. Season with salt and pepper to taste.
Garnish and Serve:
- Garnishing: Sprinkle chopped spring onions and cilantro leaves over the top for a fresh contrast.
- Serving: Serve your Chili Paneer hot as a main dish with steamed rice or as a standalone appetizer.