Crispy Paneer Chili: Indo-Chinese Fusion Recipe
30 minutes
784 reads
About Crispy Paneer Chili: Indo-Chinese Fusion Recipe
Experience the fiery delight of Crispy Paneer Chili, a sensational Indo-Chinese fusion dish! This recipe combines the creamy texture of paneer cheese with vibrant bell peppers and a bold, savory sauce. It's a quick and easy weeknight meal that's sure to impress.The secret to perfectly crispy paneer lies in a simple, yet effective batter of all-purpose flour and cornstarch. Each bite offers a delightful contrast of textures – soft, melt-in-your-mouth paneer within a satisfyingly crisp exterior.Serve this restaurant-quality Paneer Chili as a sizzling appetizer or a main course alongside your favorite fried rice or noodles. Get ready for a flavor explosion that will leave you wanting more!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Paneer
- 500 gm Cottage Cheese indian cottage cheese, cut into 1-inch cubes
- 1/2 cup All-Purpose Flour maida
- 1/4 cup Corn Flour or arrowroot powder
- 1 tsp Salt or to taste
- 1/4 cup Water or more, pourable batter, to achieve a smooth
- 3 tbsp Vegetable Oil for frying
For the Sauce
- 1 Bell Peppers any color, large, thinly sliced
- 2 tbsp Vegetable Oil for the sauce
- 1 tbsp Ginger-Garlic Paste finely chopped ginger and garlic can be substituted
- 4 Chilies adjust to taste, finely chopped, green
- 1 tsp Chili Flakes adjust to your spice preference, red
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar white vinegar can be substituted
- 1 tbsp Tomato Paste
- 1 tbsp Corn Flour mixed with 1/4 cup water to form a slurry
- 1/4 cup Water for cornstarch slurry
Instructions
Prepare the Paneer
- Soak paneer cubes in warm water for 10 minutes to soften (optional). In a bowl, whisk together all-purpose flour, cornstarch, and salt. Gradually add water until a smooth, pancake-batter-like consistency is achieved.
Fry the Paneer
- Heat vegetable oil in a large skillet or wok over medium-high heat. Dip paneer cubes into the batter, ensuring they are fully coated. Carefully add paneer to the hot oil, avoiding overcrowding. Fry in batches, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
Make the Sauce
- Heat remaining vegetable oil in a clean skillet or wok over medium heat. Add ginger-garlic paste and green chilies; sauté for 1 minute until fragrant. Stir in red chili flakes, soy sauce, rice vinegar, and tomato paste. Cook for 1 minute more.
Thicken and Combine
- In a small bowl, whisk together the cornstarch and water to form a smooth slurry. Pour the slurry into the sauce, stirring constantly until the sauce thickens to your desired consistency. This will take about 2 minutes.
Finish and Serve
- Add the fried paneer and sliced bell pepper to the sauce. Toss gently to coat everything evenly. Serve immediately while hot. Enjoy!
Recipe Notes
Expert Tips for the Best Paneer Chili
- For extra crispy paneer, you can double-fry the cubes for a few seconds in the hot oil after the first fry.
- Adjust the amount of green chilies and chili flakes to control the spice level according to your preference.
- Feel free to add other vegetables like onions, mushrooms, or carrots to the sauce for added flavor and nutrition.
- Garnish with chopped spring onions or cilantro before serving for a pop of color and freshness.
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Recipe Nutrition
Calories: 203kcalCarbohydrates: 8gProtein: 14gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgSugar: 5g
Saba Shaikh
Articles: 176
5 Comments
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This looks so appetizing! Thank you.
Absolutely mouthwatering! Thanks for sharing.
This looks divine! Can’t wait to make it.
Yum! This recipe is a must-try.
Great recipe! I’m eager to try it.