Restaurant-Style Chili Paneer: A Spicy Indo-Chinese Appetizer
2 hours
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About Restaurant-Style Chili Paneer: A Spicy Indo-Chinese Appetizer
Experience an explosion of flavor with this Restaurant-Style Chili Paneer! Crispy paneer, vibrant sauce, and a symphony of textures – it's an irresistible Indo-Chinese appetizer that's quick, easy, and utterly craveable.Imagine succulent paneer cubes coated in a spicy, savory sauce bursting with ginger, garlic, chilies, and soy sauce. This dish is perfect for parties or a delightful weeknight indulgence.Get ready to wow your taste buds and impress your guests with this authentic culinary adventure – a true symphony of taste!
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See the 30-Day PlanRecipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Paneer
- 1 slab (about 200g) Cottage Cheese
- 3 Tbsp Corn Flour
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
- 1 tsp Soy Sauce
For the Chili Sauce
- 2 Tbsp Vegetable Oil divided
- 2 cloves Garlic minced
- 2-3 Chili finely chopped, green
- 1 Bell Peppers capsicum, chopped
- 3 Tbsp Scallions chopped
- 1 tsp Chili Sauce
Instructions
- Cut the paneer into bite-sized cubes.
- In a bowl, combine the cornstarch, salt, pepper, and soy sauce. Add the paneer cubes and gently toss to coat evenly. This coating helps the paneer crisp up beautifully when fried.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the paneer cubes and fry until golden brown and crispy, turning occasionally. This creates a delightful textural contrast to the spicy sauce. Remove the paneer and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and green chilies. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped bell pepper and sauté for 2-3 minutes until slightly softened but still crisp-tender.
- Add the chili sauce, salt, and pepper to taste. Stir well to combine.
- Return the fried paneer to the skillet. Toss everything together until the paneer is well coated in the chili sauce.
- Garnish with chopped scallions and serve hot as an appetizer. Enjoy!
Recipe Notes
Good To Know
- This recipe can be adapted to use cauliflower, mushrooms, babycorn, chicken, or other protein sources in place of paneer.
- For extra heat, add chopped green chilies while frying the capsicum.
- For an extra-crispy paneer coating, double-dip the paneer cubes: first toss them in corn flour, then dip in a thin corn flour slurry, and finally dredge again in dry corn flour before frying.
- If you prefer a saucier Chili Paneer, reserve a few tablespoons of the corn flour slurry and stir it into the stir-fried vegetables and sauces just before adding the fried paneer.
- For a vegan version, substitute paneer with firm tofu and use a vegan soy sauce.
- Garnish with diagonally sliced green onions and toasted sesame seeds for added flavor and visual appeal.
Expert Tips
- Don't overcrowd the pan when frying the paneer. Fry in batches to ensure each piece crisps up evenly.
- Adjust the amount of chili sauce to your preferred spice level. Start with less and add more to taste.
- For a richer flavor, use freshly grated ginger and garlic instead of pre-minced versions.
Storage Instructions
- Chili Paneer is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over medium heat or in the microwave, adding a splash of water to prevent drying out.
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Recipe Nutrition
Calories: 175kcalCarbohydrates: 7gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mgFiber: 1gSugar: 1g
Jiya Makhija
Articles: 42
5 Comments
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I’m in love with this recipe already!
Absolutely mouthwatering! Great share.
Looks so delicious! Thanks for the recipe.
Absolutely mouthwatering! Great share.
Such a beautiful dish! Can’t wait to try it.