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No. 0277 Indian Free recipe

Fiery Indo-Chinese Chilli Paneer

Cornstarch-crusted paneer is fried until crisp, then tossed in a sticky, garlicky chili sauce with green pepper and red onion petals. This street-style favorite balances heat, tang and sweetness, and the edges stay crunchy long enough to reach the table. Pair it with fried rice or noodles.

4.2 from 1,475 cooks

Crispy paneer in sticky red chili sauce with green pepper and onion on a platter
Photo: Kunal Lakhotia on Pexels
Prep
15 min
Cook
15 min
Total
30 min
Serves
3
Level
Easy
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Method 6 steps

  1. Toss the paneer with cornstarch, flour, chili powder and a pinch of salt, then sprinkle with 2 tbsp water so a thin coating clings.

  2. Heat the oil to 350 F in a wok and fry the paneer in batches for 3 to 4 minutes until crisp and lightly golden. Drain on paper towels.

  3. Pour off all but 1 1/2 tbsp oil. Over high heat, stir-fry the garlic and green chilies for 30 seconds.

  4. Add the onion petals and green pepper and toss for 2 minutes until the edges char but the pieces still snap.

  5. Stir in chili sauce, soy sauce, ketchup and vinegar and bubble for 1 minute until sticky.

  6. Add the fried paneer, toss quickly to coat, scatter with scallion greens and serve immediately.

Tap a step to mark it done.

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