Restaurant-Style Chili Garlic Paneer: A Fiery Indo-Chinese Delight
50 minutes
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About Restaurant-Style Chili Garlic Paneer: A Fiery Indo-Chinese Delight
Craving a flavor explosion? This Chili Garlic Paneer delivers the perfect fusion of Indian and Chinese cuisine, tantalizing your taste buds with a symphony of spices and textures.Crispy paneer cubes are coated in a vibrant sauce bursting with fresh garlic, fiery chilies, and aromatic spices. It's an easy recipe that brings restaurant-quality flavor straight to your kitchen.Perfect for parties, appetizers, or a spicy snack with your favorite drink, this Chili Garlic Paneer is guaranteed to be a crowd-pleaser. Get ready for an unforgettable crunch!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Paneer Marinade
- 200 gm Cottage Cheese cubed
- ½ cup All-Purpose Flour
- 1 Tbsp Corn Flour
- 1 ½ tsp Salt or to taste
- 1 tsp Garam Masala
- 1 tsp Pepper black, ground
- 1 tsp Coriander ground
For the Chili Garlic Sauce
- 1 Onion finely chopped, medium
- 12 clove Garlic finely chopped
- 1 Tomato finely chopped, medium
- 8-10 Chilies dried, ground into a fine paste (or soaked in warm water for 5 minutes then ground), red
- 2 Chilies green, slit lengthwise
- 1 Tbsp Tomato Ketchup
- 2 Tbsp Chili Sauce
- 1 Tbsp Soy Sauce
- 1 tsp Vinegar
Instructions
- In a wok or large skillet, heat oil over medium heat. Add the chopped onions and sauté until golden brown and fragrant.
- Add the finely chopped garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the chopped tomatoes and cook until softened and the oil starts to separate from the mixture.
- Add the red chili paste and cook for a few minutes, stirring constantly, until the mixture thickens. This creates the base of the chili garlic sauce.
- In a bowl, combine the cubed paneer, all-purpose flour, cornstarch, salt, garam masala, black pepper, and ground coriander.
- Gradually add water to the paneer mixture, a little at a time, and mix until the paneer is evenly coated. Allow the paneer to marinate for 15-20 minutes. This allows the flavors to meld and the coating to adhere properly.
- Heat oil in a separate wok or large skillet over medium-high heat. Carefully add the marinated paneer cubes one at a time to prevent sticking.
- Fry the paneer cubes until golden brown and crispy. Remove the fried paneer and place it on a plate lined with paper towels to absorb excess oil.
- In the same wok, add a little more oil if needed. Add the slit green chilies and sauté briefly until fragrant.
- Add the prepared chili garlic sauce to the wok.
- Stir in the tomato ketchup, chili sauce, soy sauce, and vinegar. Adjust salt to taste. Combine all the sauce ingredients thoroughly.
- Add the fried paneer cubes to the sauce and gently toss to coat. Cook for 3-5 minutes, allowing the paneer to absorb the flavors of the sauce. Avoid over-stirring, which can cause the paneer to crumble.
- Garnish with freshly chopped coriander leaves.
- Serve hot and enjoy your restaurant-style Chili Garlic Paneer!
Recipe Notes
Good To Know
- For extra-crispy paneer, toss the cubes in a light coating of cornstarch and shallow-fry before adding them to the sauce. This will help them hold their shape and soak up the flavors without turning soggy.
- If you prefer a smokier profile, briefly sauté the paneer and vegetables over high heat in a cast-iron wok to impart authentic "wok hei" (wok's breath).
- To make this dish vegan, substitute paneer with firm tofu.
Expert Tips
- Adjust the amount of chili-garlic sauce to control the spice level according to your preference.
- For a richer flavor, add a teaspoon of toasted sesame oil to the sauce just before serving.
- Garnish with chopped spring onions and toasted sesame seeds for added flavor and visual appeal.
Storage Instructions
- Leftovers can be stored in an airtight container in the fridge for up to two days.
- Reheat in a hot pan to revive the crispness; avoid microwaving.
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Recipe Nutrition
Calories: 119kcalCarbohydrates: 16gProtein: 8gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 855mgFiber: 1gSugar: 3g
Jyothi Varne
Articles: 31
3 Comments
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This looks so tasty! Thank you.
This is perfect! Can’t wait to taste it.
Such a tasty dish! Thanks for the recipe.