Description
Indian Chili Paneer is a sizzling Indo-Chinese fusion dish featuring golden, tender paneer cubes tossed in a tangy, spicy, and umami-rich sauce with crisp, colorful veggies. Easy to make at home, it’s a flavor-packed appetizer or main that can be customized for any spice preference, and is vegetarian or vegan-friendly. Enjoy restaurant-style chili paneer with rice, noodles, or as a delicious finger food.
Ingredients
For the Paneer and Vegetables
- Paneer – 400 grams, cubed (use firm tofu for vegan alternative)
- Bell Peppers – 1 cup, diced (mixed colors preferred)
- Onion – 1 large, cut into squares
- Garlic – 4 cloves, finely chopped
- Ginger – 1-inch piece, finely chopped
- Green Chilies – 2, slit lengthwise
- Spring Onions – chopped, for garnish
For the Sauce
- Soy Sauce – 2 tablespoons (use gluten-free if needed)
- Tomato Ketchup – 2 tablespoons
- Red Chili Sauce – 1 tablespoon (or to taste)
- Vinegar – 1 teaspoon
- Cornstarch – 2 tablespoons, dissolved in 1/4 cup water
- Salt – to taste
- Black Pepper – 1/2 teaspoon, freshly ground
Other
- Oil – for cooking and frying paneer
Instructions
- Prep the Paneer and Vegetables: Cut paneer into bite-sized cubes and gently blot with a paper towel to remove any excess moisture for crispier results. Dice bell peppers and cut the onion into squares. Finely chop garlic and ginger, slit the green chilies lengthwise, and chop spring onions for garnish.
- Fry the Paneer until Golden: Heat oil in a large nonstick skillet or wok over medium-high heat. Add paneer cubes and shallow-fry, turning occasionally, until golden on all sides. Remove and place on a plate lined with kitchen tissue to drain excess oil.
- Sauté the Aromatics and Veggies: In the same pan, add more oil if needed, and toss in chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant without burning the garlic. Add onions and bell peppers, then stir-fry on high for 2–3 minutes to keep them vibrant and crisp.
- Build the Signature Sauce: Lower the flame and add soy sauce, tomato ketchup, red chili sauce, and vinegar to the pan. Stir briskly to coat the veggies. Season with salt and freshly ground black pepper, mixing until veggies are coated in a glossy mixture.
- Thicken the Sauce and Combine: Stir the prepared cornstarch slurry and pour into the wok. Cook on high heat for 1–2 minutes until the sauce thickens and coats the veggies. Gently fold in the fried paneer cubes and toss to coat everything evenly. Heat through.
- Garnish and Serve: Take off the heat, transfer to a serving dish, and garnish generously with chopped spring onions. Serve hot for best taste and texture!
Notes
- Use Fresh Paneer: Soak store-bought paneer in hot water for 10 minutes for optimal texture.
- High Heat Stir-Fry: This ensures veggies remain crisp and adds a slight smoky flavor.
- Adjust Sauce Consistency: For a drier version, keep the sauce to a minimum; for gravy-style, add extra water and adjust the cornstarch proportion.
- Customizable Heat: Taste your sauces and add chilies in increments to match your spice preference.
- Quick Finishing: Don’t overcook after adding paneer to keep it tender and prevent toughness.
- Vegan Version: Swap paneer for extra-firm tofu and keep the process the same.
- Make Ahead: Leftovers last up to 3 days refrigerated. For best results, reheat gently with a splash of water to preserve texture.
Nutrition
- Serving Size: 1/4 recipe (approx. 200g)
- Calories: 265
- Sugar: 5g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 28mg