Go Back
–+ servings
paneer chilli masala

Paneer Chilli Masala: An Indo-Chinese Delicacy

This paneer chilli masala is the perfect comfort food that both kids and adults will love, and it's ready in just a few minutes. Crispy fried paneer is engulfed in a garlicky and aromatic sauce which will make your taste buds dance in joy!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Chinese, Indian
Servings 4

Ingredients
  

For frying the paneer:

  • 350 gms Paneer
  • 3 tbsp Cornstarch 2 tbsp before and 1 tbsp after splashing some water
  • ½ tsp Red chili powder
  • Salt
  • A splash of water
  • Oil for deep frying

For corn slurry:

  • 1 tbsp Cornstarch
  • 2 tbsp Water

For the sauce:

  • 2 tbsp Oil
  • 1 medium Scallion bulb roughly chopped
  • 12 cloves Garlic minced
  • ½ inch Ginger minced
  • 150 ml Hot water
  • 2 tbsp Soy sauce
  • 1 tbsp Vinegar
  • 2 tbsp Tomato ketchup
  • 1 tsp Sugar
  • 1 Green chilli slit in half (optional)
  • Corn Slurry

For paneer chilli masala

  • Prepared sauce
  • Fried paneer
  • ¼ medium Green bell pepper diced
  • ¼ medium Red bell pepper diced
  • ¼ medium Yellow bell pepper diced
  • ½ medium Scallion bulb diced

Garnishes:

  • 2 tbsp Onion greens chopped

Instructions
 

  • Cut the paneer into large cubical chunks, and transfer them into a bowl or a plate.
  • Add salt, red chili powder, and corn flour. Toss them well to coat the paneer entirely and make sure that paneer doesn't break. Add a splash of water (to stick the coating properly), and again add corn flour, and toss it.
  • Now, heat oil in a wok or skillet on medium heat, and deep fry the paneer till golden brown. Set them aside for further use.
  • Set the skillet on high flame and heat oil. Add chopped scallion bulbs, ginger, and garlic, and saute for 2-3 minutes on high flame.
  • Add hot water, then add slit green chillies, soy sauce, vinegar, tomato ketchup, salt, and sprinkle some sugar in the mixture. Mix them well.
  • Pour cornstarch slurry into the mix to thicken the sauce, and stir it rigorously to avoid the formation of lumps.
  • Add diced scallion bulbs, and bell peppers, fried paneer, and saute them on high heat for a minute.
  • Finish it off by sprinkling some onion greens on top and your paneer chilli masala is ready to be served.

Notes

  • Make it into a curry: Increase the quantity of hot water poured into the sauce and whip it up into a curry if you want to enjoy it with rice.
  • Use red onions instead of scallions: If scallions are not available to you, simply replace them with red onions. They have a more intense taste than the scallions but work just as fine.
  • Use only green capsicum: The same goes for the bell peppers as well, if you don't have all the coloured bell peppers, just use the green ones.
 
How to store:
In the fridge: You can store this paneer chilli masala in the refrigerator for a couple of days by placing it in an air-tight container.
In the freezer: I do not recommend freezing it as the texture will alter and the soy sauce might spoil the flavour as well.
Tried this recipe?Let us know how it was!