Chilli paneer fry
- Maunika Gowardhan
Published: July 5, 2023 at 12:19 PM
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Serves 4
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 5 out of 5.2 ratingsRate
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Golden crisp cubes of paneer are fried with ginger, garlic, chilli and soy for a speedy meal for four. Serve over fried rice or noodles
Vegetarian
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Whip up this chilli paneer fry, a speedy meal from Maunika Gowardhan, then check out our saag paneer, spiced paneer with chilli green lentils, sesame chicken, Gobi Manchurian and more quick vegetarian recipes. Also read our guide on what is paneer and where to buy it for advice on sourcing this ingredient. Now find out from Maunika how to celebrate Holi.
Maunika says, "Indian Chinese food is loved across the sub-continent and takes its influences from the east of India, with the community migrating east to the city of Kolkata for better job opportunities. With the Hakka Chinese community came their wonderful cuisine, culture, eating habits and dishes that satiated the local appetite. Leading to setting up the Chinatown within the city with dishes that were tailor-made to suit the Indian palate. Think chilli garlicky dishes, crispy fried, stir fried and coated in a delicious gravy. Having grown up in Mumbai, one of my favourite places to visit was always China Garden for my indo Chinese food fix. Set up by the legendary Nelson Wang, it created a brand that made this cuisine widely popular. From Hakka noodles, Manchurian chicken, chilli chicken and gobi Manchurian. There was so much to choose from. Chilli paneer is a vegetarian dish, popular at street carts in India. It is coated in a batter and fried. The paneer is then tossed in a garlic and chilli flavoured sauce. Perfect to eat with egg fried rice or even some noodles."
Chilli paneer fry recipe
Ingredients
Nutrition
-
3 tbsp vegetable oil
plus extra for frying
-
3 tbsp rice flour
-
3 tbsp cornflour
-
1 tsp kashmiri chilli powder
-
1 tsp coarsely ground black pepper
-
1 tsp garlic paste
(shop-bought or fresh)
-
226g block paneer
chopped into cubes
-
2 tbsp garlic
finely chopped
-
1 tsp ginger
finely diced
-
90g red onion
finely diced
-
1 red pepper
finely diced
-
2 green chillies
slit lengthways
-
3 tbsp chilli garlic sauce
-
4 tbsp tomato ketchup
-
1 tbsp dark soy sauce
-
1 tbsp caster sugar
-
2 spring onions
finely sliced for garnish
-
noodles or fried rice
to serve
Nutrition: Per serving
- kcal467
- fat28.2g
- saturates9.7g
- carbs35.1g
- sugars14.81g
- fibre2.5g
- protein17g
- salt2.3g
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Method
-
step 1
To start, heat a couple of inches of oil in a wide pan or a wok. Mix the flours, chilli powder, black pepper and garlic paste in a large bowl with 100ml of cold water and a pinch of salt to make a batter. Toss the paneer cubes in the bowl to coat the pieces evenly. Fry the coated paneer in the hot oil in batches for 20-30 seconds. They should have a light brown crisp coating on all sides. Drain the paneer on kitchen paper and set aside.
-
step 2
Make the sauce by heating 3 tbsp vegetable oil in a pan over a medium heat. Cook the garlic and ginger for 20 seconds. Add the red onions and fry for a further 3 mins until they begin to soften, then tip in the red pepper along with the slit chilli and fry for an additional 2-3 mins.
-
step 3
Add the chilli garlic sauce, ketchup and soy sauce, stirring well. Add the sugar and stir to dissolve. Pour in 70ml of water to thin the sauce slightly. Add the fried paneer cubes, stirring well to coat all the pieces. Simmer for 1 min, seasoning to taste. Serve warm with noodles or fried rice, with a garnish of spring onions.
Discover more ways to cook with paneer
Authors
Maunika GowardhanColumnist
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A star rating of 5 out of 5.2 ratings
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