Chilli paneer
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Seema swears by this tried-and-tested chilli paneer recipe, you may never be able to go back to the takeaway version again after trying this!
Ingredients
For the paneer
- 2 tbsp plain flour
- 2 tbsp cornflour
- 1 tsp chilli powder
- 340g/12oz paneer, cut into cubes
- 1 tbsp vegetable oil, plus more for frying
- ½ tsp salt
For the sauce
- 2 tbsp vegetable oil
- 2 large red onions, 1 finely chopped, 1 cut into pieces
- 4cm/1½in ginger, finely chopped
- 7 garlic cloves, finely chopped
- 4–6 green finger chillies, finely chopped
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 60ml/2fl oz soy sauce
- 2 tbsp ketchup
- 2 tbsp sriracha
- ½ tsp sugar
- 1 tbsp rice vinegar
- 1 green pepper, cut into pieces
- ½ tsp five-spice powder (optional)
- ½ tsp salt
- ½ tsp white pepper
- 2 spring onions, finely chopped, to serve
- rice, to serve (optional)
Method
To make the paneer, combine the flour, cornflour, chilli powder and salt in a small bowl.
Toss the paneer with the tablespoon of oil in a medium bowl, then add the flour mixture and toss to coat. Freeze the paneer for 30 minutes.
Pour enough oil to shallow fry the paneer into a large wok. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 175C, then add the paneer in a single layer and fry for 2–3 minutes until golden and crisp on all sides. Remove from the heat and transfer the paneer to a plate lined with kitchen towel to drain.
To make the sauce, wipe out the wok with kitchen towel, then add the fresh oil and return the wok to the heat. Add the onions, ginger, chillies, chilli powder and cumin seeds and cook for 5 minutes until softened.
Meanwhile, combine the soy sauce, ketchup, sriracha, sugar and vinegar and 175ml/6fl oz water in a bowl. Add to the wok and bring to a simmer.
Add the paneer, green pepper, five spice (if using), salt and white pepper. Toss well and allow to heat through for 4–5 minutes, adding a splash more water if necessary to get your preferred thickness of sauce.
Taste for seasoning, then sprinkle with the spring onions and serve on its own or with rice.
