Chili Paneer (Spicy Fried Cheese Stir-Fry)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chili paneer comes out of Indo-Chinese cooking, the fusion style that grew from Hakka Chinese communities settled in Kolkata.
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Paneer, a fresh Indian cheese that holds its shape instead of melting, is dusted lightly with cornstarch and pan-fried until crisp outside and soft within. Soy sauce, chili sauce, and a little vinegar coat the cubes for only about 30 seconds, leaving them dry rather than sauced.
Ingredients
Instructions
- 1
Cut 250 g paneer into 2 cm cubes and pat away surface moisture with a towel if needed.
Coat lightly with 2 tbsp cornstarch, turning each cube so all sides are covered, then shake off loose starch.
- 2
Heat a generous layer of oil in a wide pan over medium-high heat until it shimmers.
Add the paneer in one layer without crowding, then fry 1-2 minutes per side until the coating turns golden and crisp.
- 3
Remove the crisp paneer to a plate or rack so excess oil can drain.
Leave only a small film of oil in the pan, because keeping the cheese over heat too long can make the cubes tough.
- 4
Mince 3 garlic cloves, then cut 1 onion and 1 bell pepper into bite-sized pieces before the pan gets hot.
Stir-fry the garlic over high heat for about 30 seconds, just until fragrant, not browned.
- 5
Add the onion and bell pepper, then stir-fry over high heat for about 2 minutes.
Stop while the onion edges look slightly translucent and the pepper still looks bright, so the vegetables keep some bite.
- 6
Mix 1 tbsp soy sauce, 1.5 tbsp chili sauce, and 1 tsp rice vinegar, then pour it into the hot pan.
Boil 30-40 seconds, return the paneer, toss only 30 seconds, and serve before the sauce over-reduces.
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