Learn how to make the perfect restaurant style Chilli Paneer at home with this easy, step by step recipe. Crisp paneer cubes tossed in a spicy, tangy, and savory Indo Chinese sauce.
Ingredients For Coating And Frying Paneer
250g Paneer, cut into cubes
3 tbsp Cornstarch
2 tbsp All-Purpose Flour
½ tsp Red Chilli Powder
To taste Salt
2 to 3 tbsp Water
Ingredients For The Chilli Sauce And Stir Fry
1 medium Onion, cut into petals
1 medium Capsicum, cut into cubes
1 tbsp Garlic, finely chopped
1 tsp Ginger, finely chopped
2 to 3 Green Chillies, slit vertically
2 tbsp Soy Sauce
1 tbsp Green Chilli Sauce
1 tbsp Tomato Ketchup
1 tsp Vinegar
½ tsp Black Pepper Powder
2 tbsp Spring Onion greens, chopped
Cornstarch Slurry
1 tbsp Cornstarch
3 tbsp Water (to dissolve the cornstarch)
Step By Step Instructions
Step 1 Crisp the Paneer
In a mixing bowl, combine cornstarch, all purpose flour, red chilli powder, and salt. Add the paneer cubes and gently toss to coat. Sprinkle a very small amount of water to help the flour stick to the paneer. Heat oil in a pan and fry the paneer cubes on medium heat until they turn light golden and crispy. Remove and set aside.
Step 2 Prepare the Aromatics
Heat 1 to 2 tablespoons of oil in a wok or a large frying pan on high heat. Add the finely chopped ginger, garlic, and slit green chillies. Sauté for about 30 seconds until fragrant.
Step 3 Stir Fry the Veggies
Add the onion petals and capsicum cubes. Stir fry on high heat for 1 to 2 minutes. The vegetables should remain crunchy and vibrant.
Step 4 Add the Sauces
Lower the heat slightly and add the soy sauce, chilli sauce, tomato ketchup, and vinegar. Stir quickly to combine everything. Season with black pepper powder and a pinch of salt.
Step 5 Thicken the Sauce
Give the cornstarch slurry a quick stir and pour it into the pan. Stir continuously on medium heat until the sauce thickens and turns glossy.
Step 6 Toss and Serve
Add the fried crisp paneer cubes into the sauce. Toss gently on high heat for 30 to 45 seconds so the sauce coats the paneer evenly. Garnish generously with chopped spring onion greens. Serve hot.