Chili Paneer

Golden, firm paneer cubes coated in a glossy, syrupy brown sauce. Thai chilies provide a sharp heat that cuts through the cheese, while peppers remain crisp to the bite.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 595
• Protein: 24 g
• Carbs: 24 g
• Fat: 45 g

Ingredients

• 400 g paneer ( in 2cm cubes )
• 40 g Corn starch ( for coating and sauce )
• 20 g Wheat flour ( for coating )
• 100 ml Peanut oil ( for frying )
• 1 piece Green bell pepper ( in 2cm squares )
• 1 piece Red onion ( in petals )
• 4 piece Garlic ( finely minced )
• 3 piece Thai chili ( split lengthwise )
• 2 tbsp soy sauce
• 1 tbsp Vinegar
• 1 tsp White sugar
• 0.5 piece Fresh cilantro ( chopped )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced diagonally )
• 20 g Fresh ginger ( finely minced )
• 2 tbsp Red chili sauce

Instructions

1. Preparation and coating of the cheese

   Cut the paneer into regular 2 cm cubes. In a mixing bowl, mix the cornstarch, wheat flour, and a pinch of salt. Toss the cubes in it to powder them evenly; the starch guarantees a thin and crispy crust.

2. Frying the paneer

   Heat the oil in a wok or large frying pan. Fry the paneer cubes over high heat until they are well browned on all sides. Remove to paper towels to keep the crispness.

3. Sautéing the aromatics

   Keep a base of oil in the wok. Throw in the minced garlic, ginger, and split chilies. When the garlic starts to color, add the onions and peppers cut into large squares. Sauté for 2 minutes: they should remain firm and shiny.

4. Thickening the sauce

   Pour in the soy sauce, red chili sauce, vinegar, and sugar. Deglaze the bottom of the wok. Pour in a little water mixed with a spoonful of starch. Let boil for a few seconds until the sauce thickens and coats the spoon.

5. Finishing

   Put the paneer back in the wok. Sauté vigorously so that each cube is well glazed by the sauce. Sprinkle with fresh cilantro and chopped green onions at the last moment.

Chef's tips

• Do not overcrowd the wok when frying paneer, or the oil temperature will drop and the cheese will become spongy.
• Speed is key: vegetables must stay crunchy, don't let them soften in the sauce.

Storage

Eat immediately to maintain crispness. Keeps for 24h in the fridge but loses its texture.