Chilli Paneer

Ingredients

• 300 grams Paneer (cut into 2x5 cm rectangles)
• 1 tablespoon Corn Flour (for coating)
• 1 tablespoon All-Purpose Flour (for coating)
• 1 tablespoon Rice Flour (for coating, adds extra crispness)
• 4 tablespoons Vegetable Oil (2 Tbsp for shallow frying, 2 Tbsp for sauce)
• 1 tablespoon Garlic Paste (homemade or store‑bought, keep oil‑capped in airtight jar)
• 1 tablespoon Red Chili Paste (homemade or store‑bought, oil‑preserved)
• 1 tablespoon Ginger Paste (homemade or store‑bought, oil‑preserved)
• 1 medium Onion (finely chopped)
• 0.5 cup Mixed Bell Peppers (finely chopped; use red, yellow and green for color)
• 2 tablespoons Soy Sauce (light soy sauce)
• 2 tablespoons Tomato Ketchup (regular)
• 2 tablespoons Vinegar (white or rice vinegar)
• 1 teaspoon Granulated Sugar (balances acidity)
• 2 teaspoons Aromatic Five‑Spice Powder (Chinese five‑spice powder)
• 0.25 teaspoon Black Pepper (ground)
• to taste Salt (pinch)
• 0.25 cup Water (for sauce consistency)

Instructions

1. Prepare Garlic, Chili & Ginger Pastes (Make‑Ahead)

   Peel garlic, add a pinch of salt and blend into a smooth paste with a little oil. Roast dry red chilies, add salt and oil, then blend into a fine red‑chili paste. Peel ginger, chop coarsely, and blend with oil and salt into a ginger paste. Transfer each paste to a clean airtight glass jar, top with a thin layer of oil to prevent mold, and refrigerate for up to 20 days.

   Time: PT10M

2. Cut and Coat Paneer

   Cut the paneer into 2 × 5 cm rectangles. In a mixing bowl combine corn flour, all‑purpose flour and rice flour. Toss the paneer pieces gently until each piece is evenly coated; the coating should cling without clumping.

   Time: PT10M

3. Shallow‑Fry Paneer

   Heat 2 Tbsp vegetable oil in a wide pan over medium‑high heat. Add the coated paneer pieces in a single layer; do not overcrowd. Fry for about 3‑4 minutes per side until golden and crisp. Remove with a slotted spoon onto a paper‑towel‑lined plate.

   Time: PT8M

   Temperature: medium‑high heat

4. Sauté Aromatics

   In the same pan, add another 2 Tbsp oil. Add 1 Tbsp ginger paste and 1 Tbsp garlic paste; sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

5. Add Onion

   Add the finely chopped onion; stir‑fry for 2 minutes until translucent.

   Time: PT2M

   Temperature: medium heat

6. Add Bell Peppers

   Add the mixed bell‑pepper pieces; stir‑fry for 1 minute just to soften while retaining crunch.

   Time: PT1M

   Temperature: medium heat

7. Build the Sauce

   Stir in 1 Tbsp red‑chili paste, soy sauce, tomato ketchup, vinegar, sugar, five‑spice powder, black pepper and a pinch of salt. Mix well.

   Time: PT1M

8. Simmer

   Add 0.25 cup water, bring to a gentle boil, then simmer for 3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: medium heat

9. Combine Paneer with Sauce

   Add the fried paneer pieces to the pan, toss to coat evenly. Cook for another 3‑4 minutes, stirring occasionally, until the sauce clings to the paneer and the mixture looks glossy and dry.

   Time: PT4M

   Temperature: high heat

10. Serve

    Transfer the hot Chilli Paneer to a serving dish. Garnish with sliced spring onions or toasted sesame seeds if desired. Serve immediately as a snack or appetizer.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

15 g

Fat

15 g

Fiber

2 g