Meal Prep · Indian
Chilli Paneer
A vibrant and spicy Indo-Chinese fusion dish featuring crispy paneer tossed in a fiery sauce.
Ingredients
Tap to check offMethod
Step-by-step- Pat the paneer cubes dry and toss them gently with 2 tablespoons of cornstarch until evenly coated. Heat oil in a pan for shallow frying and fry the paneer until golden brown and crispy on all sides. Remove and set aside on a paper towel to drain excess oil.
- In a large wok or pan, heat sesame oil over medium-high heat. Add the diced onion and bell pepper and stir-fry for 2-3 minutes until slightly softened but still crunchy.
- Add the green chilies and ginger-garlic paste to the pan and sauté for another minute until fragrant.
- In a small bowl, whisk together soy sauce, red chili sauce, tomato ketchup, vinegar, black pepper, and 1/2 cup of water or vegetable broth. Pour this sauce mixture into the wok and bring to a simmer.
- In a separate small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
- Add the fried paneer cubes to the thickened sauce and toss gently to coat them evenly. Cook for another 1-2 minutes, allowing the paneer to absorb the flavors. Season with salt to taste if needed.
- Garnish with chopped fresh spring onion greens and serve hot with fried rice, noodles, or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 22 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chilli Paneer in an airtight container in the refrigerator. The paneer may soften slightly upon storage.
Freezer Not recommended
Freezing Chilli Paneer is not recommended as the paneer’s texture can become rubbery and crumbly after thawing.
Reheat Stovetop/Microwave
For best results, reheat on the stovetop over medium heat with a splash of water to loosen the sauce, stirring occasionally until heated through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For extra crispiness, you can deep-fry the paneer instead of shallow frying, ensuring it’s coated well in cornstarch.
- Adjust the amount of green chilies and red chili sauce to suit your preferred spice level. For a milder version, use fewer chilies.
- Add a handful of roasted cashews or peanuts for an added crunch and nutty flavor.
- Ensure your wok or pan is very hot when stir-frying vegetables to achieve that perfect ‘wok hei’ (smoky flavor and crisp texture).
