1 tablespoon rice flour (optional, for extra crispiness)
1 tablespoon water (or as needed, to make a batter)
For the Sauce:
2 tablespoons oil (vegetable or sesame oil)
1 medium onion, finely chopped
1 bell pepper (capsicum), chopped into cubes (green or red)
2-3 green chilies, slit (adjust for spice)
1 tablespoon ginger-garlic paste
1 tablespoon soy sauce
1 tablespoon chili sauce (adjust to taste)
1 tablespoon tomato ketchup
1 teaspoon vinegar (or lemon juice)
1 tablespoon brown sugar (or white sugar)
1/2 teaspoon red chili powder (optional, for extra heat)
Salt, to taste
1/4 cup water (or vegetable broth for richer flavor)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Garnish:
Fresh cilantro (coriander) leaves, chopped
Spring onions (green onions), chopped
Instructions:
1. Prepare the Paneer:
If using store-bought paneer, soak it in warm water for about 15 minutes to soften it (optional). If it's homemade, ensure it's firm enough for cubing.
Cut the paneer into bite-sized cubes (approximately 1-inch cubes).
2. Marinate the Paneer:
In a mixing bowl, add the paneer cubes along with cornstarch, all-purpose flour, red chili powder, salt, ginger-garlic paste, soy sauce, and rice flour (if using).
Add just enough water to make a thick batter that lightly coats the paneer cubes. The batter shoul class="bullet"d not be runny; it shoul class="bullet"d cling to the paneer.
Let the paneer marinate for at least 15-20 minutes to absorb the flavors.
3. Fry the Paneer:
Heat oil in a frying pan or wok over medium-high heat.
Once the oil is hot, gently drop the marinated paneer cubes into the oil, a few at a time. Be careful class="bullet" not to overcrowd the pan.
Fry the paneer for 3-4 minutes, turning occasionally, until they are golden and crispy on all sides.
Remove the fried paneer cubes from the oil and place them on a paper towel to drain any excess oil. Set aside.
4. Prepare the Sauce:
In a separate wok or pan, heat 2 tablespoons of oil over medium heat.
Add the chopped onions and bell peppers, and stir-fry for 2-3 minutes until they soften but remain slightly crisp.
Add the soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Stir well to combine all the flavors.
Add red chili powder (optional) and salt to taste.
Pour in 1/4 cup of water (or vegetable broth) and let the mixture simmer for a couple of minutes.
5. Thicken the Sauce:
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry.
Add the cornstarch slurry to the simmering sauce while stirring constantly. This will thicken the sauce and give it a glossy finish.
Let the sauce cook for another 1-2 minutes until it thickens to your desired consistency.
6. Combine the Paneer with the Sauce:
Add the fried paneer cubes to the sauce and toss them gently to coat the paneer in the flavorful class="bullet" sauce. Stir-fry for another 2-3 minutes, allowing the sauce to seep into the crispy paneer.
If you like a more saucy dish, add a bit more water or broth to adjust the consistency of the sauce.
7. Garnish and Serve:
Garnish with freshly chopped cilantro leaves and spring onions (green onions).
Serve the Paneer Chilli hot as an appetizer or as a side dish with fried rice, noodles, or roti.
Tips:
Paneer: Ensure that the paneer you use is firm and not too soft, or it may break while frying.
Frying Paneer: To get crispy paneer, fry the cubes until they are golden brown. Avoid overcooking them to prevent them from becoming chewy.
Spice Level: Adjust the amount of green chilies, chili sauce, and red chili powder according to your spice preference.
Sauce Consistency: If you want a thicker sauce, add more cornstarch slurry. For a runnier sauce, add more water or broth.
Vegan Version: To make this dish vegan, you can substitute paneer with tofu and use vegan soy sauce.
