Indo-Chinese · serves 2

Chilli Paneer

The takeaway one. Twenty-five minutes, and you control how hot it gets.

25 min Some work Vegetarian

Ingredients

  • 300g paneer, in fingers
  • 3 tbsp cornflour
  • 2 capsicum, in squares
  • 1 onion, in squares
  • 8 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 2 tbsp chilli sauce
  • 1 tbsp vinegar
  • 1 tsp sugar
  • Spring onion
  • Oil

Method

  1. Toss the paneer in cornflour, salt and pepper. Fry till golden on all sides, then keep it on paper — not in a covered bowl, or it steams soft.
  2. Highest heat, garlic 20 seconds.
  3. Onion and capsicum, 2 minutes. They must stay crunchy.
  4. Soy, chilli sauce, vinegar, sugar and 3 tbsp water. Let it bubble.
  5. Paneer in, toss for 30 seconds only.
  6. Spring onion. Serve immediately, before the coating softens.

Questions people ask about Chilli Paneer

How long does Chilli Paneer take?

About 25 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Chilli Paneer?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Chilli Paneer ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Chilli Paneer vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Chilli Paneer?

Serve immediately, before the coating softens. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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