Paneer Chili is a popular dish where cubes of fried crispy paneer are tossed in a spicy sauce made with soy sauce, vinegar, chili sauce. Homemade paneer tends to have a softer, more crumbly texture. In comparison, the store-bought version is much more dense and firm.
Paneer is Indian cottage cheese and an widely used in Indian cooking not just for its meaty texture but also for the ability to absorbs spices and flavors really well while holding its own. Also it doesn’t take too long to cook. Chili garlic sauce is readily available in market but if you were to make your own do so mixing dried chili flakes, garlic, tomatoes, dash of vinegar, salt & sugar reducing the mix to a thick sauce. Once you have made the dish adjust the seasoning to your desired consistency sugar as well as salt. With a good measure of soy for the salty balance, sugar and also corn flour used as a binder to thicken gravies and sauces.
Paneer manufacture involves the coagulation of milk proteins to form curd. During this process large clumps of proteins are formed in which fat and other colloidal and dissolved solids get entrapped.
The coagulation of milk occurs when pH of milk reaches 4.6 which is the isoelectric point of
its major protein, casein.
Paneer can be frozen for around 6 months. It can be frozen uncooked or cooked. It can also be frozen in a cooked dish such as a curry. Paneer has several vitamins and minerals which benefit heart health. It’s easy to digest and is loaded with calcium, a nutrient needed for building strong and healthy bones.
If you are looking for more ways to cook with paneer, check out the tasty recipes :
Paneer Butter Masala – Paneer Lababdar – Malai Kofta
Paneer Chili
Ingredients
- 250 gram paneer cut into cubes
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour / maida
- ½ teaspoon salt
- ¼ teaspoon black pepper grounded
- ½ cup water
- Oil for frying
- 2 tablespoons soy sauce 30 ml,
- 1 tablespoon rice vinegar 15 ml
- 3 teaspoons green chili sauce 15 ml
- 2 tablespoons tomato ketchup 30 ml
- ½ teaspoon sugar
- 3 tablespoons water
- 1 tablespoon cornstarch
- 3 tablespoons sesame oil
- 1 tablespoon chopped ginger
- 1 tablespoon garlic chopped
- 2 tbsp coriander finely chopped
- 1 green chili sliced
- 1 medium red onion quartered and petals separated
- 1 green pepper cut into squares
- 3-4 tablespoons water
- green onions chopped, for garnishing
Instructions
- Cut paneer into cubes. To a large bowl, add 3 tablespoons cornstarch, 3 tablespoons flour along with salt, pepper.
- Add 1/2 cup water to make a free flowing batter, it should neither be thick nor thin.
- Heat oil in a wok/kadai on medium heat to deep fry the paneer.
- Dip each paneer cube into the batter. And then add them into the hot oil.
- Fry the paneer pieces til golden brown and crispy from both sides. Drain the fried paneer on paper towel.
- In a bowl add soy sauce, rice vinegar, green chili sauce, tomato ketchup and sugar. Mix well combined and set aside.
- In another bowl mix 1 tablespoon cornstarch with 3 tablespoons water until cornstarch dissolves completely and set aside.
- Heat oil in wok on high heat. Once oil is hot, add the ginger, garlic, celery and green chili. Saute for a minute.
- Then add the quartered onion and peppers. Cook for 2 minutes. Veggies should remain crunchy and you should cook on high heat.
- Add in the prepared sauce and mix and lower heat to medium.
- Then add in the prepared cornstarch slurry. Mix well, sauce will begin to thicken. Add additional 3 to 4 tablespoons water.
- Stir in the fried paneer cubes. Toss to combine the paneer with the sauce.
- Turn off heat and garnish with green onions.
