Paneer Chilli -Restaurant Style

4 People
40 min

Paneer(Cottage Cheese) Chilli -Restaurant Style.

The best part about this recipe is that a simple tweak in the sauce allows you to enjoy it as an appetizer or a weeknight meal. It's a lighter and healthier version of the traditionally battered and deep-fried chilli paneer.

It makes for one satisfying vegetarian meal.

Serve it as stuffing for lettuce cups and enjoy a delicious low-carb meal!

The high-heat stir-fry technique means I can get it on the table in only 25 minutes!

Indo-Chinese is a cuisine in itself and hugely popular back home in India.

It’s the Indian version of Chinese and as you can imagine has lot of vegetarian options and lots of spices too.

Enjoy it with vegetable chow Mein.

so good

enjoy with rice or noodles


Paneer Chilli -Restaurant Style
Recipe details
  • 4  People
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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For Making
  • 2 cups paneer cut in ¾-inch cubes (about 14-15 oz.)
  • 2 tablespoons soy sauce
  • 3 tablespoons cornstarch
  • Stir-Fry
  • 3 tablespoon olive oil
  • 1 tablespoon ginger finely chopped (about 1-inch piece)
  • 2 teaspoons garlic finely chopped (about 2-3 cloves)
  • 1 cup onion cut in 1-inch cubes and layers separated (about 1 medium onion)
  • 1 cup bell pepper green or any color, cut in 1-inch pieces
  • 2 tablespoons thinly sliced green tops of green onions for garnish
  • 2 tablespoons dark soy sauce (see notes)
  • 1 tablespoon rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon sambal oelek or chili garlic sauce
  • ¼ teaspoon ground white pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
Process for Cooking
Toss paneer cubes in soy sauce. Now add cornstarch and toss till it forms a thin batter with the soy sauce and coats the paneer pieces well.
In a large pan when hot, add a tablespoon of oil and add the paneer pieces in a single layer. Let the paneer brown for 2 minutes, then flip the pieces using tongs. Remove from pan and keep aside.
Heat the same skillet, add the remaining tablespoon of oil and add chopped ginger, garlic. Stir and saute for 1 minute.
Add onion and peppers and saute for 4-5 minutes, until the onions start turning transparent but are still firm.
Mix together the ingredients for the sauce until the cornstarch is well combined. Pour the sauce over paneer, onion and peppers and stir till it coats everything well and starts thickening.
It now cooked and ready in about 2-3 minutes