Spicy Indo-Chinese Paneer Chilli: Crispy, Saucy, and Full of Flavor
Bring the flavors of the street to your kitchen with this Restaurant-Style Paneer Chilli Gravy. Featuring crispy fried paneer cubes simmered in a bold, garlicky Schezwan chutney with crunchy peppers and onions, this dish is the perfect spicy appetizer or main course for your next Indo-Chinese feast.
Ingredients
For the Paneer Coating
- 400 grams paneer cubed
- 1 tbsp all-purpose flour
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- oil for shallow frying
For the Gravy
- 3 tbsp oil
- 5 cloves garlic minced
- 2 green chilis slit or chopped
- 1/2 cup scallions spring onions, chopped
- 1/4 cup onions cubed
- 1/4 cup green bell pepper cubed
- 1 tbsp dark soy sauce
- 1/2 tsp green chili sauce
- 1/2 tsp red chili sauce
- 2 tbsp schezwan chutney
- 1/2 tsp kashmiri red chili powder
- 2 tbsp corn starch mixed with 1/2 cup water to create a slurry
- salt to taste
- water as needed for consistency
Instructions
Coat and Fry the Paneer
- In a medium mixing bowl, whisk together the 1 tbsp all-purpose flour, 1/2 tsp kashmiri red chili powder, 1/2 tsp salt, and 1/2 tsp black pepper. Add 400 grams paneer and toss gently until every piece is well-coated in the spice mix. Heat oil in a frying pan over medium-high heat and shallow fry the paneer until the edges are golden brown and crispy. Remove and set aside.
Sauté the Aromatics
- In a large wok or skillet, heat 3 tbsp oil. Add the minced 5 cloves garlic, 2 green chilis, and 1/2 cup scallions. Sauté for about a minute on high heat until the garlic smells amazing but hasn't browned.
- Add the cubed 1/4 cup onions and 1/4 cup green bell pepper. Stir-fry for 1-2 minutes so they stay crunchy. Pour in the dark 1 tbsp dark soy sauce, 1/2 tsp green chili sauce, 1/2 tsp red chili sauce, and 2 tbsp schezwan chutney. Sprinkle in the 1/2 tsp kashmiri red chili powder powder and stir well.
- Pour the 2 tbsp corn starch slurry (cornstarch mixed with water) into the wok. Stir continuously as the sauce begins to thicken and turn glossy. Add extra water at this stage depending on how much gravy you prefer. Season with salt to taste.
- Once the gravy is bubbling, toss in the fried paneer cubes. Mix gently to ensure the paneer is smothered in sauce. Garnish with the remaining chopped scallions and serve immediately while the paneer is still crisp!