Chilli Paneer Recipe
Chinese style paneer
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 10 mins
Hari says
It seems that the Indian population just can't get enough of the hybrid Indo-Chinese food that is so readily available across India. It is so popular that it's served everywhere from roadside carts to markets to the very poshest restaurants. These spiced recipes with noodles, chicken, paneer and vegetables are all prepared using Chinese cooking styles but with an Indian flair that is perfect for the Indian palette.
This Chilli Paneer recipe contains flavours which are bold with lots of garlic, ginger and chilli (similar to Indian food I hear you say) the difference here is the use of soy and a little sugar to balance it out and create the delicious gravy for this dish.
I like to use Sriracha chilli sauce in my recipe which has garlic, chilli, vinegar and a flavour that works beautifully. But you can make a quick chilli sauce instead by blitzing chillies, garlic, salt, vinegar and sugar to a paste and use that if you prefer.
- Ingredients
- Method
- 400gms Paneer chopped into cubes
- Oil for frying
Paneer Batter
- 3 tbsp plain flour
- 1 tbsp corn flour
- 1 tsp Kashmiri chilli powder
- Salt to taste
- 2 or 3 tbsps water
Chilli Sauce
- 2 tbsp rapeseed oil
- 1 tsp cumin seeds
- 3-4 Kashmiri chillies, soaked in hot water
- 3cm fresh ginger, roughly chopped
- 4 cloves of garlic, finely chopped
- 1 red onion, chopped into cubes
- 1 red pepper, chopped into cubes
- 1 green chilli, slit lengthways
- 1 tbsp soy sauce
- Sea salt to taste (if required)
- 2 spring onions, finely sliced for garnish
- large pinch of coriander, chopped
Method
Paneer Batter
- In a small pan, heat up some oil to fry the paneer in.
- Place all the ingredients for the batter into a bowl and add a little water to make a thick batter.
- Place the paneer blocks into the batter to coat them completely. Once the oil is hot (just check by dropping in a little batter - if it sinks, and then rises immediately, it's ready). Fry the paneer until the cubes are golden brown and crisp. Remove with a slotted spoon and drain the paneer on kitchen paper and set aside.
Chilli Sauce
- Blend the soaked chillies with the fresh ginger to make a paste.
- Heat the oil on a medium heat and stir in the cumin seeds until fragrant.
- Add the garlic and saute until it just starts to colour (be careful it doesn't burn).
- Pour in the chilli and ginger paste and cook for a minute until the oil separates.
- Add the red onions for a few minutes to soften, then add in the peppers and sliced chilli.
- Stir in the soy sauce and a tiny splash of water if required.
- Stir in the fried paneer so it's all coated in the sauce.
- Check the seasoning and adjust if required. Top with spring onions and coriander. Serve with some spiced noodles or rice.
Note: You can use Sriracha sauce if you dont want to make the chilli paste.
This goes well with
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Comments
Comments (5)
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Smriti
Im going to the grocery store sometime today, but before I go, is there a specific type of noodle you use? and are there any sauces you add to this quick recipe?
Thank you Hari :)-
Hari Ghotra
Hi Smriti Sorry if I am a bit late - I like to keep the noodles quite plain because the paneer is so flavoursome. If you want you can mix the noodles into the paneer to coat them in the sauce. I usually use egg noodles. Please let me know what you thought. Thanks Hari
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Smriti Marwaha
Could you please send me a great noodle recipe for the chili paneer!!?
Thank you Hari!!-
Hari Ghotra
Hi Smriti Cook your noodles heat some oil add garlic and ginger cook for a few minutes. Add the chopped green chillies, spring onion and then toss in the noodles. Tell me what you think Hari
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Rashpinder
I’m really keen to try this recipe, but can’t get hold of Kashmiri red chillies. Can you suggest a substitute please? Or advise how much sriracha sauce you use instead. Thank you.
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