Spicy Paneer Chilli Recipe - Easy and Delicious
The world of Indian cuisine is rich with flavors, colors, and textures, and paneer - a type of fresh cheese - stands out as a versatile ingredient that can transform into a myriad of dishes. Today, we're focusing on a dish that's not only a delight to the palate but also incredibly easy to prepare at home: Spicy Paneer Chilli. This dish combines the creaminess of paneer with the punch of spicy chili flavors, making it perfect for anyone looking to add a spicy twist to their meal routine. Let's dive into this irresistible recipe that balances comfort with the thrill of spice.
Ingredients
- Paneer: 250g, cubed
- Red and Green Bell Peppers: 2 each, cut into squares
- Onion: 1 large, cubed
- Garlic: 5 cloves, finely chopped
- Ginger: 1 inch, finely chopped
- Green Chilies: 2-3, slit
- Tomato Ketchup: 3 tbsp
- Soy Sauce: 1 tbsp
- Vinegar: 1 tsp
- Red Chilli Sauce: 1-2 tbsp (adjust according to spice tolerance)
- Cornflour: 2 tbsp (for batter)
- Maida (All-Purpose Flour): 1 tbsp (for batter)
- Salt: To taste
- Black Pepper: ½ tsp
- Oil: For frying
- Spring Onion Greens: For garnish
Step-by-Step Recipe
Preparation of Paneer
Begin by cubing your paneer into bite-sized pieces. This ensures even cooking and a good texture for our Spicy Paneer Chilli.
Coating the Paneer
- Mix cornflour and maida in a bowl, adding a pinch of salt and black pepper.
- Gradually add water to make a thick batter. The batter should be just enough to coat the paneer without being overly runny.
- Dip each paneer cube into the batter, ensuring they are well-coated.
Let the coated paneer sit for about 10 minutes. This helps the batter to stick better to the paneer, providing a delightful crunch when fried.
⚠️ Note: Make sure your batter isn’t too watery to avoid sogginess during frying.
Frying the Paneer
- Heat oil in a deep pan or wok for deep frying.
- Once hot, fry the paneer pieces until they turn golden brown. This should take about 2-3 minutes per batch.
- Drain on paper towels to remove excess oil.
Cooking the Vegetables
Remove most of the oil from the pan, leaving just enough to stir-fry the vegetables.
- Add garlic and ginger, sauté until they turn slightly golden.
- Follow with green chilies, bell peppers, and onions. Cook on high heat for 2-3 minutes to retain their crunch.
Making the Sauce
- Add tomato ketchup, soy sauce, vinegar, and red chili sauce to the vegetables.
- Stir to combine, then add a slurry of 1 tsp cornflour in water to thicken the sauce slightly.
Season with salt and pepper, adjusting to taste. The sauce should be spicy, tangy, and have a bit of sweetness.
Combining Everything
- Gently add the fried paneer cubes to the sauce. Toss gently to ensure the paneer is coated with the sauce but not disintegrated.
Garnish and Serve
Finish the dish with a sprinkle of spring onion greens for a fresh touch and vibrant color. Serve hot to enjoy the crispiness of the paneer and the succulence of the bell peppers.
To wrap up, Spicy Paneer Chilli is more than just a dish; it's an experience. It blends the soft, creamy paneer with fiery spices, creating a balance that appeals to a wide range of palates. Whether you're a fan of spicy foods or someone looking to add some heat to your culinary adventures, this recipe offers an easy way to explore bold flavors with minimal effort.
Can I make this dish less spicy?
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Yes, you can reduce the amount of red chili sauce and green chilies used. Adding a bit more tomato ketchup can also help balance out the heat with sweetness.
What can I serve with Spicy Paneer Chilli?
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This dish pairs wonderfully with steamed or fried rice, noodles, or even Indian bread like roti or naan to soak up the flavorful sauce.
Can I substitute paneer with something else?
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Absolutely! Tofu or chicken are excellent substitutes. If using chicken, ensure it’s well-cooked before combining with the sauce.