Chili Paneer (Spicy Fried Cheese Stir-Fry)
Chili paneer belongs to Indo-Chinese cuisine - a fusion genre born in Kolkata's Chinese immigrant community and now one of India's most popular restaurant categories. Cubes of paneer, India's firm fresh cheese that holds its shape under heat, are coated in cornstarch and deep-fried until a crisp shell forms, then tossed in a smoking-hot wok with diced garlic, green chilies, bell peppers, and onions in a sauce of soy, chili sauce, tomato ketchup, and vinegar. The starchy coating absorbs the tangy-spicy sauce while protecting the soft, milky interior of the paneer - the contrast between the crunchy exterior and the yielding cheese inside is what makes the dish compelling. Two styles exist: dry, where the sauce barely coats the paneer and it is eaten as a starter or bar snack, and gravy, where a thicker sauce pools around the cubes for scooping with naan or spooning over fried rice. The flavor profile - salty soy, sour vinegar, sweet ketchup, hot chili - is distinctly neither Chinese nor Indian but something entirely its own.
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Instructions
- 1
Cut paneer into cubes and coat lightly with cornstarch.
- 2
Pan-fry or shallow-fry paneer until golden; remove.
- 3
Stir-fry garlic, onion, and bell pepper over high heat.
- 4
Add soy sauce, chili sauce, and vinegar; bring to a quick boil.
- 5
Return paneer, toss to coat, and serve immediately.
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