Keyword: chilli paneer, indo chinese paneer, indo chinese recipe, restaurant style chilli paneer
for the paneer
200gpaneercut into bite sized cubes
for the stir-fry
1 tablespoonolive oil
1small green cayenne chilli*thinly sliced
1small red onionhalved and thinly sliced
1small red capsicumtrimmed, deseeded and cut into square pieces
2spring onionsthinly sliced (green only)
for the sauce
1tablespoonlight soy sauce
1teaspoonhot chilli sauce(Sriracha)
½teaspoonred chilli powder
Extra spring onionto serve
salt to taste
To prepare the paneer, add paneer cubes, cornflour, salt and pepper in a medium bowl. Toss to coat the paneer evenly with the cornflour.
Heat a tablespoon of oil in a frying pan on medium. Add the coated paneer cubes to the pan and fry until each side is golden brown and crispy, turning constantly with a butter knife.
To prepare the sauce, add soy sauce, vinegar, sugar, Sriracha and chilli powder to a bowl. Mix well and set aside.
Heat a tablespoon of oil in a small wok on high. Add green cayenne chilli, ginger, garlic and onion. Stir-fry for a minute or two until onion is glazed. Add the capsicum and spring onion. Stir-fry for another minute.
Add the prepared sauce. Mix well. Mix cornflour with the water and add to the wok. Add the paneer and mix well. Reduce heat to medium-low and cook for 1-2 minutes until the sauce thickens and the paneer is heated through.
Remove from heat. Season with salt if required. Garnish with extra spring onion and serve hot with rice.
Green Cayenne Chilli - Traditional Indian Chilli Paneer uses small green Indian chillies that are similar to bird's eye chillies and very spicy. I use a Green Cayenne Chilli which is not very spicy. It is a long green chilli with a gentle heat. I slice and add with the seeds and it adds a lovely bite to the dish. If you don't like your food spicy, remove the seeds before slicing and adding to the dish.Make It Gluten Free - Make sure all your sauce are gluten free.Make It Vegan - Swap paneer for tofu.