Looking for a dish that packs a punch of flavor with a delightful kick? Enter Spicy Chilly Paneer, a popular Indo-Chinese fusion that captures the essence of both cultures in one pan. Whether you're a seasoned cook or a beginner in the kitchen, this dish is easy to make and promises to be a crowd-pleaser.
Ingredients
- 250 grams Paneer (cottage cheese) - Cut into cubes
- 1 medium Onion, diced
- 1 Green and Red Bell Pepper each, diced
- 4-5 Garlic Cloves, minced
- 1 inch Ginger, finely chopped
- 2-3 Green Chillies, slit
- 2 tablespoons Cornflour
- 1 tablespoon Soy Sauce
- 1 tablespoon Red Chilli Sauce
- 1 tablespoon Vinegar
- 1 tablespoon Tomato Ketchup
- 1 teaspoon Sugar
- Salt to taste
- Oil for frying
🧑🍳 Note: Adjust the spiciness level by adding or reducing the number of chillies and red chilli sauce.
Preparation Steps
Prepare the Paneer
- Mix 1 tablespoon of cornflour with a bit of water to form a smooth batter.
- Coat paneer cubes in the batter.
- Heat oil in a pan and deep fry the paneer until golden brown. Drain on a paper towel.
Cook the Base
- In another pan, heat 1 tablespoon of oil.
- Add garlic, ginger, and green chillies, sauté until the garlic turns golden.
- Add diced onions and bell peppers, sauté on high heat for a minute or two to retain their crunch.
Make the Sauce
- Mix remaining cornflour with water, soy sauce, red chilli sauce, vinegar, tomato ketchup, sugar, and salt.
- Pour this mixture into the pan with the vegetables, stirring continuously to prevent lumps.
- Cook until the sauce thickens.
Combine and Serve
- Add the fried paneer cubes to the sauce, mix gently to coat evenly.
- Let it simmer for a couple of minutes for the paneer to soak up flavors.
- Garnish with spring onions and serve hot.
🧑🍳 Note: For a healthier version, you can skip deep frying the paneer. Just pan sear or use air-fried paneer.
This Spicy Chilly Paneer is not just a burst of flavors but also versatile enough to pair with steamed rice, fried rice, or even as a standalone dish with roti or naan. The combination of spicy chillies with the creamy paneer creates a unique taste that's loved across different food cultures.
Can I make this dish less spicy?
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Yes, you can reduce the spiciness by using fewer green chillies and reducing or omitting the red chilli sauce. Increase the ketchup or add honey for a milder flavor.
How long can I store this dish?
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Spicy Chilly Paneer can be refrigerated in an airtight container for up to 3 days. Reheat before serving.
What are some good substitutions for bell peppers?
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Other options include:
- Mushrooms
- Zucchini
- Broccoli
- Baby Corn
