Chili Paneer: The ultimate fusion of soft paneer and spicy glaze.
Ingredients *****
The Fresh Base | The Dry Soul & Glaze |
Paneer: 250g (cut into cubes) | Cornstarch: 3 tablespoons (for coating & slurry) |
Capsicum & Onion: 1 each (cut into large cubes/petals) | Soy Sauce: 1.5 tablespoons |
Ginger & Garlic: 1 tablespoon each (finely minced) | Green Chili Sauce: 1 tablespoon |
Green Chillies: 3-4 pieces (slit lengthwise) | Vinegar: 1 teaspoon |
Oil: For shallow frying + 1 tablespoon for sauce | Black Pepper & Salt: To taste |
Step 1: The Pop (Crispy Paneer)
This step gives the paneer a golden crust that absorbs the sauce.
- Toss the paneer cubes in a bowl with 2 tablespoons of cornstarch, salt, and a pinch of pepper until well-coated.
- Heat oil in a flat pan and shallow fry the cubes on medium-high heat.
- What to look for: Turn the cubes until all sides are light golden and crispy. Remove and set aside on a paper towel.
Step 2: The Base (The Sizzling Wok)
This step builds the aromatic “Umami” flavor profile.
- Heat 1 tablespoon of oil in a wok or large pan on high heat.
- Add the minced ginger, garlic, and slit green chillies.
- What to look for: Once the garlic smells toasted, toss in the onions and capsicum. Stir-fry on high heat for 2 minutes. They should be cooked but still have a loud “crunch.”
Step 3: The Dust (The Silky Sauce)
This step creates the thick, restaurant-style gravy or dry coating.
- Turn the heat to medium. Add the Soy sauce, Green chili sauce, Vinegar, and Pepper.
- Important Tip: Mix 1 teaspoon of cornstarch with 3 tablespoons of water to make a “slurry.” Pour this into the pan and stir until the sauce thickens and looks glossy.
- Add the fried paneer cubes to the pan.
- Toss quickly for 1 minute so the sauce grips the paneer. Do not overcook or the paneer will turn rubbery. Turn off the stove.
Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.