Ingredients

The following ingredients have 4 Servings
  • 250 grams paneer (cut into cubes)
  • 3 tablespoons cornstarch
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (ground)
  • water (to make a free flowing batter, little less than 1/2 cup)
  • oil (for frying, I used canola oil)
  • 2 tablespoons soy sauce (30 ml, I used 1 tablespoon regular soy sauce and 1 tablespoon dark soy sauce)
  • 1 tablespoon rice vinegar (15 ml)
  • 3 teaspoons green chili sauce (15 ml)
  • 2 tablespoons tomato ketchup (30 ml)
  • 1/2 teaspoon sugar
  • 3 tablespoons water
  • 1 tablespoon cornstarch
  • 1.5 tablespoons sesame oil (22 ml)
  • 1 tablespoon avocado oil (15 ml)
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 stalk celery (finely chopped)
  • 1 green chili (sliced)
  • 1 medium red onion (quartered and petals separated)
  • 1 green pepper (cut into squares)
  • 3-4 tablespoons water
  • green onions (chopped, for garnishing)

Instruction

  • Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper.
  • Add water to make a free flowing batter, it should neither be thick nor thin. I added little less than 1/2 cup water here. Meanwhile heat oil in a wok/kadai on medium heat to deep fry the paneer.
  • Dip each paneer cube into the batter. And then add them into the hot oil.
  • Fry until the paneer pieces get golden brown and crispy from both sides. Drain the fried paneer on paper towel.
  • Meanwhile, in a measuring jar or bowl, add soy sauce (I use regular and dark soy sauce, 1 tablespoon each), rice vinegar, green chili sauce, tomato ketchup and sugar. Mix until all is well combined and set aside.Also mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside.
  • Heat sesame oil and avocado oil in wok on high heat. Once oil is hot, add the ginger, garlic, celery and green chili. Saute for 1 minute.
  • Then add the quartered onion and peppers. Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat.
  • Add in the prepared sauce and mix and lower heat to medium.
  • Then add in the prepared cornstarch slurry. Mix well, sauce will begin to thicken. Add additional 3 to 4 tablespoons water.
  • Stir in the fried paneer cubes. Toss to combine the paneer with the sauce.Turn off heat and garnish with green onions.
  • Serve Chilli Paneer with noodles or rice!