INDIAN · SHARED BY Akhil Gopinatha Kurup

Restaurant-Style Chilli Paneer (Semi-Dry)

A classic Indo-Chinese favorite featuring crispy, batter-fried cubes of paneer tossed in a savory, spicy, and tangy glaze with crunchy bell peppers, onions, garlic, and fresh green chilies.

Prep 15 min · Cook 15 min · Serves 2 · 0 unique views

Ingredients

250 grams Paneer (cut into bite-sized cubes)2.5 tablespoons Cornstarch1.5 tablespoons All-purpose flour (maida)0.5 teaspoon Kashmiri red chili powder0.75 teaspoon (divided) Salt0.5 teaspoon (divided) Black pepper powder3 tablespoons Cooking oil for shallow frying1.5 tablespoons Garlic (finely chopped)1 tablespoon Ginger (finely chopped)2 Green chilies (slit lengthwise)1 medium Green bell pepper (cut into squares)1 small Red onion (cut into petals)1 tablespoon Dark soy sauce1.5 tablespoons Chili garlic sauce or red chili sauce1 tablespoon Tomato ketchup1 teaspoon Rice vinegar or white vinegar4 tablespoons Water2 tablespoons Spring onion greens (chopped)

Cooking steps

1.Place the cubed paneer in a mixing bowl and season with 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon Kashmiri red chili powder.

2.Sprinkle 1.5 tablespoons of cornstarch and 1.5 tablespoons of all-purpose flour over the paneer, then sprinkle 1 tablespoon of water to lightly moisten and coat the cubes evenly.

3.Heat 3 tablespoons of cooking oil in a wide skillet or wok over medium-high heat. Add the coated paneer cubes and shallow-fry for 3 to 4 minutes, turning occasionally until golden and crisp on all sides, then transfer to a paper towel-lined plate.

4.In a small prep bowl, prepare the cornstarch slurry by mixing the remaining 1 tablespoon of cornstarch with 3 tablespoons of room-temperature water until smooth.

5.In the same wok, retain about 1 tablespoon of hot oil over high heat. Add the minced garlic, minced ginger, and slit green chilies, stir-frying for 30 seconds until aromatic without burning.

6.Toss in the onion petals and diced green bell pepper; stir-fry over high heat for 1 to 2 minutes until slightly softened yet maintaining a crisp snap.

7.Lower the heat to medium and pour in the dark soy sauce, chili garlic sauce, tomato ketchup, vinegar, and remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper; mix quickly to combine.

8.Give the cornstarch slurry a quick stir and pour it into the simmering sauce, stirring continuously for about 1 minute until the sauce thickens and turns glossy.

9.Add the fried paneer cubes to the wok and toss briskly over high heat for 1 minute until every piece is thoroughly coated in the glossy glaze.

10.Remove from heat immediately, garnish with freshly chopped spring onion greens, and serve hot as an appetizer or alongside fried rice.

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Chef tips

Ensure the wok remains smoking hot during the stir-fry phase to achieve the signature Indo-Chinese smoky wok hei flavor.

Do not overcook the paneer in the sauce; tossing it right at the end keeps the exterior coating crunchy and the interior tender.

Adjust the number of slit green chilies up or down depending on your tolerance for heat.

AI-generated recipe shared by a community member. Verify food safety and allergens independently.