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Chilli Paneer
Chilli Paneer is a traditional Indian recipe (from Arunchal Pradesh) for a classic Chinese-influenced curry of paneer cheese in a spiced base with soy sauce, chilli sauce and tomato ketchup. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chilli Paneer.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesCheese RecipesFusion RecipesIndian Recipes
This is a Chinese-influenced Indian recipe originating in Arunachal Pradesh on the border with China. The spicing is Chinese, with soy sauce predominant. It can be served as is as a starter or with noodles as a main meal.
Ingredients:
2 medium red onions, cut into 8 rough cubes each
1/2 bunch spring onions (white parts cut into 6mm rounds, green parts cut into 2cm lengths)
1 red bell pepper, de-seeded and cut into 2cm squares
25g fresh ginger, coarsely grated
10-12 garlic cloves, chopped
3-4 Thai red or green chillies, finely chopped (or substitute ½ tbsp chilli flakes)
450g paneer cheese, drained and cut into 3cm cubes
5 tbsp cornflour
1½ tbsp freshly-ground black pepper
5 tbsp dark soy sauce
1 tbsp hot chilli sauce (sriracha is good)
2 tbsp tomato ketchup
1/2 tsp vinegar
1 tbsp granulated sugar
6 tbsp oil
To garnish:
10g fresh ginger, finely julienned
1 long red chilli, thinly chopped diagonally
Method:
As you prepare the vegetables, pile separately on a tray or large plate so you have easy access to them.
Place the paneer cubes in a bowl, add 4 tbsp cornflour and toss to coat. Now add ½ tsp of the black pepper, and 1 tbsp of the soy sauce, tossing to combine then set aside.
In a small bowl, mix together all the sauces, vinegar, and sugar. Set aside.
In a small bowl, add the remaining 1 tbsp cornflour and beat with 5 tbsp water to form a smooth slurry. Set aside.
Place a large work or frying pan over medium heat. Once hot add 4 tbsp oil. Once the oil is hot add the paneer, cooking in batches, tossing and turning the cubes in the pan for about 6 minutes, or until coloured around the edges. Once done use a slotted spoon to transfer to a plate as you cook the next batch.
Add 2 more tbsps of oil to the pan and use to fry the garlic for 1 minute over medium heat, until the garlic is fragrant (but take care it does not burn). Now add the ginger and Thai chillies and fry for 1 minute before increasing the heat to high and adding the onions, bell pepper and the white parts of the spring onions. Stir well to combine and cook for 2-3 minutes (don't over-cook the onions, you want to keep them crisp).
Working quickly, add the remainder of the soy sauce along with the tomato ketchup, sugar and vinegar. Season with the black pepper and stir well to combine.
Now add the prepared paneer. Stir gently to just coat the paneer in the sauce then pour over and stir in the cornflour slurry.
Stir everything gently to combine. Adjust the seasonings to taste end turn off the heat.
Transfer the dish to a warmed serving dish and finish with the spring onion greens, julienned ginger and red chilli slices.
Serve the dish on its own as a starter or accompanied by noodles as a main meal.
