Chilli Paneer is a delicious Indo Chinese recipe where Paneer or Indian cottage cheese is coated with a batter and deep fried until crisp. It is then tossed in a spicy sauce mixture. Here is how to make it at home.
Press the paneer cubes with a heavy object to get rid of excess water.
Mix all the ingredients in a bowl and keep aside for 20 minutes.
For the batter
Mix cornflour, all purpose flour, vegetable oil and salt in a bowl.
Mix well using your fingers until it forms a crumbly mixture.
Add little water and make a batter.
Add the marinated paneer pieces in the batter and mix well.
For frying the paneer
Heat oil for frying in a pan.
Once the oil is very hot, add the batter coated paneer in the hot oil and fry on high heat until the pieces turns slightly brown.
Remove the pieces on a tissue lined plate.
If the pieces are stuck to each other, you can separate them at this stage.
Now heat the oil once again.
Dip the pieces in batter from the sides their coating has gone off.
Double fry the paneer on high heat until nicely browned.
Drain on a tissue lined plate.
This double frying with ensure the paneer pieces are very crispy.
For the sauce
Mix cornflour and water in a bowl and keep aside.
Heat vegetable oil in a wok.
Add spring onion white, ginger and garlic and fry for a minute on high heat.
Add onion, green chilli and capsicum and fry for another minute.
Now add red chilli paste, soy sauce, vinegar, salt, sugar and black pepper powder and cook for a minute.
Add the cornflour slurry and cook until the sauce thickens.
Switch off the heat and let the sauce cool down a bit.
After 5 minutes, add the fried paneer in the sauce and toss well to coat them with the sauce.
Garnish with spring onion greens and sesame seeds.
To make Chilli Paneer Gravy version, keep the process the same as the dry version. At the end of cooking, mix 3 tablespoon cornflour in ½ cup water and add it in the pan. Cook until sauce thickens. Chilli Paneer Gravy is ready.