Dry Paneer Chilli
Crisp-coated paneer cubes tossed with capsicum, onion and a sharp soy-chilli glaze, a classic Indo-Chinese dry starter.
Dry paneer chilli is one of the most popular Indo-Chinese starters: golden coated paneer cubes tossed on high heat with onion, capsicum, garlic and a salty-sour-hot sauce that clings without making a gravy. The contrast of crisp edges, soft paneer and crunchy vegetables is what makes it addictive. It is a party starter on its own and also a good side dish with fried rice or noodles. Keep the vegetables crisp, keep the sauce short, and serve it immediately so the coating stays crunchy.
Method
- Mix maida, cornflour, salt, pepper and chilli powder with enough water to make a thick, coating batter. Dip the paneer cubes in it.
- Heat oil for deep frying on medium heat. Fry paneer in batches for 3 to 4 minutes until pale golden and crisp. Drain on paper.
- Heat 2 tbsp oil in a wok on high heat. Add garlic, ginger and green chillies, and stir for 15 seconds.
- Add onion and capsicum and toss on high heat for 1 to 2 minutes; they should stay crunchy.
- Add soy sauce, chilli sauce, ketchup, vinegar and pepper and mix. Add the cornflour slurry and cook for 30 seconds until the sauce turns glossy.
- Add the fried paneer and toss quickly for 30 seconds to coat. Check salt, since soy sauce is already salty.
- Garnish with spring onion greens and serve at once.
Chef's tips
- Soak paneer in warm salted water for 10 minutes for softer cubes, then pat dry.
- Do not let the sauce cook down too long or the coating softens.
- Use a hot wok and keep tossing so the vegetables stay crunchy.
- Add the paneer last, only just before serving.
What to serve it with
Serve immediately as a starter with toothpicks and a squeeze of lemon, or alongside veg fried rice or hakka noodles.
Storage
Best eaten fresh. Leftovers can be refrigerated for a day; reheat in a hot pan or oven to crisp up, though the coating will not be as crunchy.
Variations
- Make a gravy version by doubling the sauce and slurry.
- Skip the coating and shallow fry plain paneer for a lighter dish.
- Use baby corn or mushrooms in place of paneer.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why does my paneer chilli turn soggy?
The sauce was too watery or cooked too long, or the paneer sat in it. Keep the sauce thick, toss only briefly and serve right after adding the fried paneer.
How do I keep paneer soft inside?
Do not overfry. Fry just until the coating is crisp and pale golden, and soak raw paneer in warm water first if it feels firm.
Can I make dry paneer chilli without deep frying?
Yes. Shallow fry the coated cubes in a little oil on medium heat until golden on all sides, or air fry them, then toss in the sauce.
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