Chilli paneer (dry version) | Chilli paneer (shallow fried)

This chilli paneer packed with oriental flavors is spicy and slightly tangy with a hint of sweetness. This is a quick Indo-Chinese dish found from roadside stalls to food courts and 5-star restaurants almost everywhere in India.

Paneer is usually coated with a thick batter and deep fried. It is then coated with a lip-smackingly delicious sauce mix, a standard norm for most Indo-Chinese dishes!I’m sharing a lighter version, one that doesn’t involve any deep frying! I’m going to be honest, and tell you that it doesn’t replace the crunchiness as the deep fried ones, but it is delicious nonetheless once everything mingles! Actually, there is enough crunch from the bell peppers and onions, and I think it is a nice contrast from the creaminess of the paneer. You really won’t miss the deep fried paneer, as there is enough texture and flavor to satisfy your taste buds. Sometimes, I even skip shallow frying the paneer, if I’m short on time.


If you want the crisp and crunch, go ahead and deep fry. I’m adding instructions in the notes on how to go about it.

We enjoyed this chilli paneer along with some quinoa fried rice, which made for a hearty and wholesome meal while still keep the health quotient up!

If you like this chilli paneer, you may also like these vegetarian Indo-Chinese dishes-

Schezwan baby potatoes stir fry

Schezwan noodles stir-fry

Veg Manchurian rolls (baked)

Vegetable fried rice

Chilli garlic noodles

Or these soups-

Hot and sour soup

Sweet corn veggie soup

Step by step instructions 

1.In a mixing bowl, add all the ingredients listed for the marinade, mix well and add paneer pieces, toss to coat the paneer with the marinade. Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.

2.Heat 1.5 tbsp oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.

3.Prepare the sauce mixture and set aside.

4.Heat 1.5 tbsp oil in a wok, add in ginger and garlic, sauté until aromatic on mmedium-highheat.

5.Next add in white portion of scallion greens and green chillies, sauté another 30 seconds.

6.Add in the onion and bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.

7.Add the prepared sauce, mix well and let it bubble.

8.Add vinegar, give it a good mix.

9.Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.

10.Dish out and serve immediately.

Notes

1.If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.

Meaauring cup used, 1 cup = 250 ml, 1 tsp = 5 ml 

Chilli paneer (dry version) | Chilli paneer (shallow fried)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 2 people

Chilli paneer (dry version) | Chilli paneer (shallow fried)

Ingredients

    For the paneer marinade
  • 225 grams paneer (Indian cottage cheese), cut into cubes
  • 1 tsp ginger garlic paste
  • 1 tsp soy sauce
  • 1 tsp red chilli sauce
  • 1 tbsp cornflour
  • Salt, to taste
  • 1/4 tsp pepper powder
  • For the sauce mixture
  • 2 tbsp red/green chilli sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp ketchup
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • Other ingredients
  • 1 tbsp minced garlic
  • 1 tbsp finely chopped ginger
  • 3-4 green chillies, slit lengthwise
  • 2 teaspoons vinegar
  • 1/2 cup/ 50g onion cubes
  • 1.5 cup/ 150 grams bell pepper cubes
  • 5-6 stalks  of spring onion greens, chopped diagonally
  • 3 tbsp oil

Instructions

  1. In a mixing bowl, add all the ingredients listed for the marinade, mix well and add paneer pieces, toss to coat the paneer with the marinade. Sprinkle very little water if it looks too dry. I didn’t add any water. Set aside for 10 minutes.
  2. Heat 1.5 tbsp oil over medium heat in a non-stick skillet. Shallow fry the paneer pieces until golden brown from all sides.
  3. Prepare the sauce mixture and set aside.
  4. Heat 1.5 tbsp oil in a wok, add in ginger and garlic, sauté until aromatic on medium high heat.
  5. Next add in white portion of scallion greens and green chillies, sauté another 30 seconds.
  6. Add in the onion and bell pepper cubes, sauté for 1-2 minutes. They should retain the crunch.
  7. Add the prepared sauce, mix well and let it bubble.
  8. Add vinegar, give it a good mix.
  9. Immediately tip in the paneer pieces, mix well to coat the paneer with the sauce. Switch off the heat. Garnish with scallion greens.
  10. Dish out and serve immediately.

Notes

1. If you wish to deep fry- In a large bowl, add 2 tbsp maida, 4 tbsp cornstarch/cornflour, 1 tsp ginger garlic paste, 1 tsp soy sauce, 1 tsp red chilli sauce, salt, to taste and 1/4 tsp pepper powder. Add water to make a thick batter. If you eat eggs, you can add eggs instead and add more water if required. Coat the paneer pieces, set aside for 10 minutes. Deep fry over medium heat until golden brown.

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Have a great week ahead!

Regards,

Freda

 

28 comments

  1. Laura says:

    Freda, this is such a beautiful dish – I love all of the colors! And it sounds exactly like you said – “lip-smacking” – anything in a chili sauce is high on my list. I don’t have a deep fryer so I will be cooking it exactly as you did in a shallow pan. I can’t wait to make this! Thanks for the recipe!

  2. indiatourfood2017 says:

    Keep sharing. I will soon visit your amazing blog again to read some more new yummy recipes. I hope you will also like my blog indiatourfood.com which is about India Tourism & Vegetarian Food. Great Work.

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