Enjoy this Chilli Paneer, a vibrant Indo-Chinese dish offering a vegetarian take on classic Chilli Chicken. Combining paneer, bell peppers, and Chinese sauces, this sweet, sour, and spicy delight is perfect as an appetizer or paired with fried rice or noodles. Ready in just 30 minutes, it's an ideal choice for a quick and flavorful meal.
Take a wide bowl and add paneer along with the other ingredients specified in the marination list.
Mix well, ensuring the paneer is evenly coated with the seasonings. Note: Salt isn't added as the soy sauce in the marinade already contributes enough saltiness. Additionally, there's no need to rest the marinated paneer before shallow frying.
To Make Chilli Paneer
In a frying pan with medium heat, add oil and add the marinated paneer one by one without overcrowding the pan.
Fry the paneer until all sides turn a golden color. This not only adds a delightful crunch but also seals in the flavors.
Remove the fried paneer from the pan and set it aside.
In a wok with high heat, pour in oil. Add ginger, garlic, green chili, and green onions, and sauté until the mix turns aromatic. This forms the flavor base of the dish.
Add onions and bell peppers, stir frying for 2 to 3 minutes. The goal is to cook them until crisp-tender, retaining some crunch for texture contrast.
Add soy sauce, chili sauce, ketchup, black pepper powder, brown sugar, and a hint of salt. Toss everything well to ensure the veggies are coated evenly in the sauces.
Pour in the cornstarch slurry, stirring until the sauce thickens and becomes glossy.
Add the fried paneer back into the wok, gently mixing to coat the paneer evenly in the sauce.
Garnish with spring onions for a fresh, colorful finish. Remove from heat promptly to prevent overcooking. Now your chilli paneer is ready to be savored and enjoyed!
To Serve
Serve the Chilli Paneer immediately to enjoy its optimal flavor and texture. This dish pairs exceptionally well with a side of fried rice or noodles. For more creative pairing ideas, refer to the serving section for a complete and satisfying meal.
Notes
Here are some expert tips for perfecting your Chilli Paneer:
Paneer Preparation and Frying:
Soft Paneer: For the best texture, use fresh homemade or store-bought paneer. To prevent it from becoming hard and dry, either marinate it right after cutting or soak it in warm water until ready to use.
Marination: Enhance the paneer's flavor and ensure a crispy exterior by marinating with cornstarch and all-purpose flour, along with other seasonings. This method eliminates the need for a watery batter and keeps the coating intact during frying.
Frying Technique: Shallow fry the paneer over medium heat for an evenly cooked, reddish-golden appearance. Be careful not to over-fry, as this can lead to a burnt and hardened texture.
Avoid Overcrowding: When frying, give each piece of paneer enough space in the pan for even browning and to prevent sogginess.
Flavor and Sauce Tips:
Sauce Selection: The choice of sauces is crucial. Opt for low-sodium soy sauce, organic rice vinegar, ketchup, and homemade chili sauce to enhance the dish's flavor while keeping it bit healthier.
Consistency of Sauce: For a thicker sauce, adjust the cornstarch slurry. If you prefer a thinner consistency, add a little water or stock.
Spice Adjustment: Tailor the level of spiciness to your preference. Reduce the chili sauce or green chilies if you have a lower tolerance for heat.
Cooking and Serving:
High-Heat Stir Frying: Use a high heat setting when stir frying in a wok, ensuring quick cooking for crispy yet tender vegetables and paneer.
Preparation is Key: Since ingredients need to be stir-fried quickly, it's important to prepare all your vegetables and other components in advance.
Serve Immediately: Chilli Paneer is best enjoyed hot, as it allows for the most vibrant flavors and the best texture of the paneer.
Cookware Choice: While a traditional wok is ideal for achieving authentic flavors, a regular pan can be a suitable substitute.