📝 About This Recipe
Born in the bustling streets of Kolkata, this Paneer Chilli is the quintessential Indo-Chinese masterpiece, blending soft Indian cottage cheese with bold, pungent Chinese aromatics. Each cube of paneer is double-coated for a satisfying crunch, then tossed in a glossy, dark soy-based glaze that hits every taste bud with sweet, sour, and spicy notes. It is the perfect marriage of textures and a vibrant celebration of fusion cuisine that brings the restaurant-style 'Desi-Chinese' experience right to your kitchen.
🥗 Ingredients
For the Paneer Coating
- 400 grams Paneer (Cottage Cheese) (cut into 1-inch cubes)
- 3 tablespoons Cornstarch (Cornflour)
- 2 tablespoons All-purpose Flour (Maida)
- 1 teaspoon Ginger-Garlic Paste
- 1/2 teaspoon Black Pepper (freshly crushed)
- 1/2 teaspoon Salt (or to taste)
The Sauce Base
- 2 tablespoons Dark Soy Sauce (for deep color and umami)
- 1 tablespoon Green Chilli Sauce (adjust for heat preference)
- 1 tablespoon Red Chilli Paste or Sriracha
- 1 teaspoon Rice Vinegar (can substitute with white vinegar)
- 1/2 teaspoon Sugar (to balance the acidity)
Aromatics and Veggies
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 4-5 pieces Green Chillies (slit lengthwise)
- 1 medium Onion (cut into petals/layers)
- 1 large Green Bell Pepper (Capsicum) (cut into 1-inch squares)
- 1/4 cup Spring Onion Greens (finely chopped for garnish)
- 1/2 cup Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the paneer cubes with ginger-garlic paste, salt, and black pepper. Toss gently to coat without breaking the paneer.
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2
Sprinkle the cornstarch and all-purpose flour over the seasoned paneer. Add 1-2 tablespoons of water only if needed to make the flour adhere to the paneer, creating a thin, crisp coating.
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3
Heat oil in a wide non-stick pan or wok over medium-high heat. Once shimmering, add the paneer cubes in a single layer.
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4
Fry the paneer for 2-3 minutes per side until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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5
In a small bowl, whisk together the soy sauce, green chilli sauce, red chilli paste, vinegar, and sugar. This 'slurry' ensures even flavor distribution later.
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6
Prepare a cornstarch slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water in a separate small cup. Set aside.
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7
Discard all but 2 tablespoons of oil from the wok. Turn the heat to high—this is crucial for that smoky 'wok hei' flavor.
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8
Add the minced garlic, ginger, and slit green chillies. Stir-fry rapidly for 30 seconds until fragrant but not burnt.
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9
Toss in the onion petals and bell peppers. Stir-fry on high heat for 1-2 minutes. They should be slightly charred on the edges but still retain a crunch.
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10
Pour in the prepared sauce mixture. Stir well and let it bubble for 30 seconds.
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11
Slowly pour in the cornstarch slurry while stirring constantly. The sauce will begin to thicken and turn glossy almost immediately.
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12
Add the fried paneer cubes back into the wok. Toss quickly for 30-60 seconds to ensure every cube is glazed in the sauce. Do not overcook or the paneer will lose its crunch.
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13
Turn off the heat and garnish generously with chopped spring onion greens.
💡 Chef's Tips
For the softest paneer, soak the cubes in warm salted water for 10 minutes before coating, then pat them completely dry. Always cook the vegetables on the highest heat setting possible to keep them vibrant and crunchy; soggy vegetables are the enemy of a good stir-fry. Double-fry the paneer for extra crunch: fry once until pale gold, then a second time just before tossing in the sauce for a super-crispy exterior. Adjust the 'gravy' consistency by adding 1/4 cup of water or vegetable stock if you prefer a 'Paneer Chilli Gravy' over the dry version.
🍽️ Serving Suggestions
Serve hot as a standalone appetizer with toothpicks for easy snacking. Pair with Vegetable Hakka Noodles or Burnt Garlic Fried Rice for a complete Indo-Chinese meal. Serve alongside a chilled glass of lager or a refreshing lime soda to balance the heat. A side of spicy Schezwan chutney makes for an excellent extra dipping sauce.