Chinese · Lunch · Dinner
Chilli Paneer
Golden pan-fried paneer cubes tossed with crisp peppers and onion in a glossy, tangy, garlicky chilli-soy sauce. A lighter Indo-Chinese favourite that skips deep-frying but keeps all the punch.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 3
Calories come from: Carbs 25% · Fat 57% · Protein 18%
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Ingredients
For 3 servings- 250 g blockPaneer, cut into 2 cm cubes
- 2 tbsp + 1 tsp19 gCornflour (cornstarch)
- 1/2 tspKashmiri chilli powder
- 1 pinchSalt
- 1 tbsp14 gRapeseed oil
- 4 cloves12 gGarlic, finely chopped
- 2.5 cm piece15 gFresh ginger, finely chopped
- 210 gGreen chillies, slit
- 1 medium150 gOnion, cut into petals
- 1 large160 gGreen bell pepper, cut into squares
- 1 medium120 gRed bell pepper, cut into squares
- 345 gSpring onions, whites and greens sliced separately
- 2 tbsp32 gReduced-salt soy sauce
- 1 tbsp17 gRed chilli sauce
- 1 tbsp17 gTomato ketchup
- 1 tbsp15 gWhite vinegar
- 1/2 tspGround black pepper
- 1/2 cup120 gWater
Steps
- 1
Pat the paneer cubes dry with kitchen paper.
- 2
Toss the paneer with the chilli powder, salt and 2 tbsp of the cornflour until lightly coated.
- 3
Heat 2 tsp of the oil in a large non-stick pan over medium-high heat.
- 4
Pan-fry the paneer for 5-6 minutes, turning, until golden on most sides, then set aside on a plate.
- 5
In a jug, whisk the soy sauce, chilli sauce, ketchup, vinegar, black pepper, water and the remaining 1 tsp cornflour until smooth.
- 6
Heat the remaining 1 tsp oil in the same pan over high heat.
- 7
Stir-fry the garlic, ginger and green chillies for 1 minute until fragrant.
- 8
Add the onion petals and spring onion whites and stir-fry for 2 minutes.
- 9
Add both bell peppers and stir-fry for 3 minutes until just tender but still crisp.
- 10
Stir the sauce again, pour it into the pan and simmer for 1-2 minutes until thick and glossy.
- 11
Return the paneer to the pan and toss for 1 minute until coated and hot.
- 12
Scatter over the spring onion greens and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use extra-firm tofu instead of paneer and choose a chilli sauce labelled vegan, since some contain fish sauce or honey.
- For gluten-free, use tamari or a soy sauce labelled gluten-free and check that your chilli sauce and ketchup are labelled gluten-free too.
- For a lighter plate, replace half the paneer with firm tofu or extra broccoli florets.
- If you can't find Kashmiri chilli powder, use mild paprika with a small pinch of regular chilli powder.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave until steaming hot. It is best eaten fresh, as the coating softens and the peppers lose their crunch, and freezing is not recommended because the paneer turns rubbery.
Make ahead
Chop the vegetables, garlic and ginger and whisk the sauce up to a day ahead, keeping them covered in the fridge. Coat and fry the paneer just before cooking so it stays crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkSoyGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (333 g) | Per 100 g | |
|---|---|---|
| Calories | 388 kcal | 117 kcal |
| Protein | 18.3 g | 5.5 g |
| Carbohydrates | 24.2 g | 7.3 g |
| of which sugars | 9.1 g | 2.7 g |
| Fiber | 3.6 g | 1.1 g |
| Fat | 25 g | 7.5 g |
| of which saturated | 11.2 g | 3.4 g |
| Sodium | 1,204 mg | 362 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
