Chili Paneer is one of those finger-licking Indo-Chinese delicacies where the richness of Indian cuisine amalgamates with bold Chinese cooking. Favourite in almost every household and restaurant is prepared with crispy cubes of paneer coated with a spicy and tangy sauce. When you think of making this dish at home, a detailed Chili Paneer recipe will be helpful to derive the perfect blend of texture and taste. The recipe for Chili Paneer verifies that fresh paneer cubes are coated with a spiced batter and deep-fried till golden and crisp; it will always retain the inside of the paneer soft while providing a satisfying outside crunch. That follows the sauce preparation, which plays a leading role in the dish. The sauce preparation is quite interesting; it contains soy sauce, chilli sauce, and vinegar, nicely balancing the taste between spicy, tangy, and savoury. To add to the flavour, finely chopped garlic, ginger, and green chillies are saut ed, and then bell peppers and onions are added for extra texture and sweetness. This aromatic sauce is made with fried paneer cubes mixed in it so that the paneer gets drenched in these bold flavours. It is also usually garnished with chopped spring onions and fresh coriander for that splash of colour and freshness. While some recipes give it that extra oomph with a sprinkle of sesame seeds or a drizzle of chilli oil, this is one delightful, versatile treat both as an appetiser and as a side dish with some of the best Indo-Chinese fusion cuisine. Let's try out the Chilli Paneer recipe.

• 200 gms paneer
• 2 tbsp tomato sauce
• 3 tbsp corn starch
• 1 tbsp garlic
• 1 tbsp red chilli sauce
• 2 tbsp maida
• 1 tsp vinegar
• 1 onion
• 1 pinch salt
• 1 tbsp garlic
• 1 pinch black pepper powder
• 1 capsicum
• Cooking oil
• 1 tbsp soy sauce

• First, cut 200 gms of paneer into small, bite-sized cubes. For frying, the consistency of the paneer needs to be just right so that it maintains its shape when marinated. Keep the cubes aside, as they will be used later for frying.
• In a mixing bowl, add 2 tbsp of cornflour mixed with 2 tbsp of all-purpose flour (maida).
• Add a pinch of salt and black pepper to the dry ingredients. These will give an aroma to the batter but a very subtle flavour. Now put water in it and keep stirring continuously until you get a thick batter.
• The batter must be dense enough to coat the paneer cubes adequately and doesn't drip off. Add more water if required.
• Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot, drop a little batter into it; it should come up to the surface and start sizzling. Dip each cube of paneer into the readied batter, making sure that it is fully covered.
• Gently drop the battered paneer cubes into the hot oil, careful not to fill the pan too much to keep the temperature. Fry until the cubes turn golden brown and crisp. It would take about 3-4 minutes.
• Remove the fried paneer with a slotted spoon and place it on a paper towel to drain excess oil. Repeat for all the paneer cubes.
• Heat a separate pan with 2 tbsp oil over medium heat. Add to the hot oil one tbsp of finely chopped garlic and one tbsp of finely chopped ginger.
• Saute until they become aromatic and slightly golden, approximately a minute. Care should be taken not to burn them, or it leaves the whole dish with a shade of bitterness.
• Add one finely chopped onion and one finely chopped capsicum to the pan.
• Stir-fry until veggies start to become tender, another 2-3 minutes.
• The onion must be translucent, the capsicum must have lost its raw crunch yet still retain a wee bit of crispiness.
• Add 2 tbsp each of tomato ketchup, soy sauce, and red chilli sauce to the saut ed veggies, and 1 tsp of vinegar.
• Mix everything well so all the sauces combine and come together.
• Cook until the flavours in the mixture mingle for about a minute.
• Make a slurry with 1 tbsp of cornflour and ¼ cup water in a small bowl. Add it to the pan, stirring continuously. Prevent lumps by stirring continuously and cook until the sauce reaches your desired consistency. The addition of cornstarch will give it a nice shiny, smooth texture, coating the paneer cubes well.
• Add crispy fried paneer cubes to the thickened sauce. Gently toss the paneer cubes in the sauce so that the sauce has a nice coating on each cube. Let it cook for another 2-3 minutes, allowing the paneer a chance to drink in some flavours of the sauce while retaining the crispiness outside.
• Transfer the coated paneer to a serving dish and garnish with chopped spring onion greens for freshness.
• Serve this recipe of Chili Paneer immediately with any of your favourite appetiser options, or serve it as a side dish. It goes well with steamed rice or can be one course in an entire meal.
• If you liked this recipe of Chilli Paneer, don't forget to share it with your friends and family.