Indian cuisine · Vegetable Dishes

Chilli Paneer

Indo-Chinese classic: crisp-fried paneer cubes with bell pepper in a spicy soy-chili glaze.

Ingredients · for 4 servings

• 400 g paneer
• 3 tbsp cornstarch
• 2 tbsp flour
• 1 green bell pepper
• 1 red bell pepper
• 1 onion
• 4 garlic cloves
• 1 piece ginger (3 cm)
• 3 tbsp soy sauce
• 2 tsp chili paste
• 4 scallions
• Oil for frying

Instructions

1. Cut the paneer into 2 cm cubes, coat in a thin batter of 2 tbsp cornstarch, the flour, 1 tbsp soy sauce and 3 tbsp water, and let it sit for 10 min.
2. Cut the bell peppers and onion into 3 cm squares, finely chop the garlic and ginger, and cut the scallions into diagonal rings.
3. Heat oil in a pot to 180 °C and deep-fry the paneer cubes in batches for 2–3 min until the coating is pale and crisp; drain on paper towels.
4. Add 2 tbsp of the frying oil to the wok, heat it until very hot, and stir-fry the garlic, ginger and the white parts of the scallions for 30 sec.
5. Stir-fry the bell pepper and onion over high heat for 2 min until still crisp, then add the chili paste, remaining soy sauce and 100 ml water, and bind into a glossy glaze for 1 min with the remaining cornstarch mixed in a little cold water.
6. Only now fold in the paneer so it stays crisp, sprinkle with the green parts of the scallions, and serve immediately.