Chilli Paneer (Dry)
Chilli paneer, dry, fries battered paneer and tosses it with peppers and green chilli.
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30 mintotal
Prep 15 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Make the batter: in a mixing bowl, combine the first portion of cornflour, the all-purpose flour, some of the salt, a pinch of black pepper and a little soy sauce. Add water a little at a time, whisking well, to get a smooth, thick batter.
Lower the paneer cubes into the batter. Fold them through very gently so every side is coated without breaking the paneer.
Heat frying oil to medium-high in a heavy kadhai. Add the coated paneer pieces one at a time. Fry for 4-5 minutes until the outside is crisp and golden. Lift onto absorbent paper.
4–5 min
Slurry Preparation: In a secondary container, thoroughly dissolve the remaining cornflour in water to synthesize a thickening agent. Set aside.
Start the glaze: heat a measured amount of oil in a wide wok over high heat. Flash-fry the crushed garlic, ginger and slit green chillies, stirring quickly for about 15 seconds.
15 sec
Add the onion and capsicum petals to the hot wok. Toss for 1 minute, letting the edges blister while keeping them crunchy.
1 min
Temper the heat input. Rapidly integrate the residual soy sauce, red chilli emulsion, ketchup, vinegar, remaining black pepper, and salt. Stir to combine.
Stir the rested cornflour slurry and pour it into the wok. Keep stirring quickly until the sauce thickens to a glossy finish.
Turn off the heat first. Only then add the crisp paneer cubes and fresh spring onions. Toss well so the thick glaze coats every piece before the crust softens.
Provide immediate service while the structure is still emitting intense steam.
How to tell it's done
Anticipate a ferociously savory, highly acidic, and intensely sticky reduction clinging desperately to a rigid, crunchy outer shell, which immediately yields to a molten, utterly soft paneer core.
Getting it right
Tip
Chef's Tip: Paneer soaks up moisture fast. To keep the batter shattering-crisp, turn the heat off before the paneer goes into the sauce. If the sauce is still bubbling, the coating goes soft almost at once.
What to serve it with
The uncontested monarch of vegetarian Indo-Chinese starters. Must be presented steaming hot, serving as an aggressive textural counterpoint to classic Veg Hakka Noodles.
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