Crispy chilli paneer is a Indo chinese starter or appetizer made by tossing fried paneer in sweet sour and spicy chilli sauce. This recipe will help you to make the best restaurant style dish. Serve it as a snack or as a side with noodles & fried rice.
For best results follow my detailed step-by-step photo instructions and tips.
¼teaspoonred chilli powder(kashmiri or less spicy kind) (optional)
3tablespoonscornstarch(white corn flour)
3tablespoonsall-purpose flour(maida) (optional)
⅛teaspoonblack pepper(crushed or ground)
⅛teaspoonsalt (adjust to taste)
water( as needed)
3 to 4tablespoonoil (as needed for shallow frying)
1tablespoonsoya sauce (naturally brewed or organic)
2tablespoonsred chilli sauce(or 1 tbsp hot sauce or green chilli sauce)(adjust to taste)
½teaspoonvinegar(i use apple cider)
½teaspoonred chili powder(or red chilli paste, optional)
1teaspoonsugar(adjust to taste)
1tablespoongarlic(finely chopped )
2tablespoonspring onions(greens chopped )
2tablespoonspring onion(whites chopped)
½cupcapsicum(bell pepper) cubed
1mediumonion(cubed, layers separated)
1green chilies(slit and deseeded)
¼teaspoonblack pepper(crushed black pepper)
1teaspooncornstarch(2 tsps for more gravy)
½cupwater(1 cup for more gravy) (adjust as needed)
How to make the recipe
Add 3 tablespoons cornstarch, 3 tablespoons all-purpose flour (optional) to a mixing bowl.
Then add in ¼ teaspoon red chilli powder, ⅛ teaspoon crushed black pepper, ⅛ teaspoon salt and little water. Mix together to make a batter.
Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of batter, then make thick batter.
Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.
Add 200 to 250 grams of cubed paneer and gently coat the batter.
Check if the oil is hot enough by dropping a small portion of batter. It must rise without browning. This is the correct temperature.
Pick up each batter coated paneer with a spoon and gently slide them in the hot oil. Space them apart from each other, do not crowd. Do not disturb them for a minute or until the batter firms up.
Stir and fry them on a medium heat on all the sides until crispy. Drain to a kitchen tissue or a steel colander.
Option 1 - For dry chilli paneer : Stir in 1 tsp cornstarch to a bowl and mix with half cup water. Stir well & set aside. To another small cup, add 2 tbsps chilli sauce, 1 tbsp soya sauce, 2 tbsps ketchup, 1 tsp sugar, half tsp vinegar and half tsp red chilli powder (optional). Set this aside.
Option 2 - For chilli paneer gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. Keep aside. Add in 2 tablespoon soya sauce, 4 tbsp chilli sauce, 1 teaspoon of vinegar, 3 tablespoons tomato ketchup and little more salt & sugar. For color add ¾ tsp red chilli powder. Stir well and set this aside.
How to make chilli paneer
Remove excess oil from the fry pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.
Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.
Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 2 mins.
Stir the prepared sauce in the bowl and pour it to the pan.
Next stir the prepared corn slurry and pour it to the pan. Mix every thing & cook on a medium heat till the sauce thickens.
Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.
If you want to thin down the sauce, just add some hot water to get the desired consistency. Turn off the heat and cool down slightly.
Add crushed black pepper & fried paneer cubes to the chilli sauce and mix. Add the spring onion greens.