Chilli paneer recipe | How to make chilli paneer (restaurant style)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. In a bowl, mix the cornstarch, all-purpose flour, red chilli powder, crushed black pepper and salt. Add about 6 tablespoons water and mix to a smooth, lump-free batter that is neither too thick nor too runny; add 1 to 2 more tablespoons water if needed.
2. Heat 3 to 4 tablespoons oil in a deep pan over medium heat for shallow frying.
3. Add the cubed paneer to the batter and coat it gently.
4. Test the oil by dropping in a little batter: it is ready when it sizzles and rises to the surface without browning.
5. Lift each coated paneer piece with a spoon and slide it into the hot oil, spaced apart so the pan is not crowded. Leave it undisturbed for about a minute, until the batter firms up.
6. Stir and fry on medium heat on all sides until crispy, then drain on kitchen tissue or a steel colander.
7. Pour off excess oil, leaving 1 tablespoon in the pan. Fry the finely chopped garlic until fragrant.
8. Add the white parts of the spring onions, the cubed onion with its layers separated, the slit green chilli and the diced capsicum. Sauté on high heat for 2 minutes.
9. Mix the sauce ingredients in a small cup: 2 tablespoons chilli sauce, 1 tablespoon soya sauce, 2 tablespoons ketchup, 1 teaspoon sugar, ½ teaspoon vinegar and ½ teaspoon red chilli powder (optional). Add it to the pan.
10. Stir 1 teaspoon cornstarch into ½ cup water until smooth, then add it to the pan. Cook on medium heat until the sauce thickens.
11. Taste and adjust with more sauce or salt if needed. Thin with a little hot water if too thick, then turn off the heat and let it cool slightly.
12. Add the crushed black pepper, the fried paneer and the spring onion greens, and toss. Serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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