Chilli Paneer or Paneer Chilli needs no introduction. It’s probably one of the most famous indo-chinese dish after may be chowmein and chilli chicken :). Indo-chinese is one of my favourite cuisines and I am seriously addicted to it. So much so that I order it just about anywhere it may be available. I have been yelled at by family for ordering chowmein and chilli paneer at desi dhabas but then every Dhaba in India has some variation of chowmein on the menu and I seem to enjoy the desi touch. The flavors of the iron wok, the whole lot of chillies and the sauces! Yum!
Anyways, so this is my take on the chilli paneer. Hope to come up with a recipe for chowmein (noodles) soon.
Hope you enjoy this recipe and make it at home and love it as much as I do.
- 400 gm Paneer (cut into rectangular pieces)
- 2 cups or ½ of each Red, green and yellow bell peppers (cut into squares)
- 6-7 Green onions (chopped)
- 1 cup or half onion (cut into squares, separated)
- 1 tablespoon of ginger garlic paste (a bit coarse if grinding at home)
- 3-4 Green chillies (cut lengthwise)
- 1 ½ tablespoon of tomato ketchup
- 1 tablespoon of dark soy sauce (use 2 tbsp if using normal soy sauce)
- ½ tablespoon of green chilli sauce (or to taste)
- 1 tablespoon of red chilli sauce (or to taste)
- ½ tablespoon of vinegar
- 1 teaspoon chilli flakes (or to taste)
- Salt to taste
- Pepper to taste
- 2-3 tablespoon of vegetable or canola oil
- For the batter if deep frying the paneer:
- 3 tablespoon corn Starch or corn flour
- 2-3 tablespoon of maida or All purpose flour
- 1 teaspoon of dark soy sauce
- 1 tablespoon of ginger garlic paste
- 1 teaspoon of chilli flakes (or to taste)
- Salt and pepper to taste
- ½ cup of water (to make batter)
- If pan frying the paneer:
- 2 tablespoon of cornstarch
- Salt, pepper and chilli flakes to taste
- 2-3 tablespoon vegetable oil for pan frying
- To make the batter, in a bowl add 3 tbsp cornstarch, 2-3 tbsp maida, 1 tbsp ginger garlic paste, 1 tsp soya sauce, chilli flakes, salt, pepper and water. Whisk well and keep aside.
- In a pot, heat up enough oil to deep fry the paneer pieces.
- Take the paneer pieces and dip in the batter one by one and deep fry until golden brown. Try not to overcrowd the pot and if the pieces stick to each other do not panic, you can separate them once done.
- Once the paneer pieces develop a nice golden brown color, take them out on a plate lined with paper towel to remove excess oil and keep them aside.
- Do not fry the paneer for too long or it will become hard.
- If pan frying the paneer, sprinkle the paneer pieces with 2 tablespoon of cornstarch and salt, pepper and chilli flakes as per taste. Gently mix without breaking the pieces.
- Heat 2-3 tablespoon of oil in a pan and fry the paneer pieces on all sides making sure they develop a golden brown color.
- Once done remove them on a plate and keep aside.
- For the sauce, take a wok or a pan, heat 2-3 tablespoon of oil. Add 1 tbsp of ginger garlic paste to the oil, keep the flame to medium as the paste can burn.
- After 30 seconds, add 1 tsp chilli flakes and stir, then add the white part of the spring onion, bell peppers, green chillies and onion as well.
- Stir fry on high flame for 2 minutes and then add all the sauces, 1 tbsp red chilli sauce, 1 tbsp soy sauce, 11/2 tbsp tomato ketchup, ½ tbsp green chilli sauce, salt and pepper to taste. (remember soy sauce has salt) and in the end add ½ tbsp vinegar.
- Saute for 1 minute and then make a slurry using 1 tbsp of cornstarch in ½ cup water and add to the sauce. Let the sauce thicken. If it's too thick add some more water, about quarter cup and mix well.
- Then add the fried paneer pieces and mix well so that all the sauce coats the paneer.
- If you want to make chilli paneer with gravy you can add some more slurry of cornstarch and water.
- In the end, add the green part of the spring onion and mix well. You can taste the dish and adjust the salt if needed.
- Plate the dish and enjoy with hakka noodles, fried rice or just as a yummy starter. 🙂