Indian Chilli Paneer

500g paneer, cut into large cubes
4 tablespoons cornflour
Salt and black pepper
3 to 4 tablespoons vegetable oil
2 red onions, roughly chopped
1 green pepper, cut into chunky pieces
1 red pepper, cut into chunky pieces
3 to 4 green chillies, finely chopped
Fresh coriander, to garnish
The Sauce
2 tablespoons tomato ketchup
2 tablespoons light soy sauce
1 tablespoon chilli sauce, plus extra to taste

PREPARATION

1. Place the paneer cubes into a bowl. Add cornflour, a pinch of salt and black pepper. Toss thoroughly so each piece is evenly coated in a dry, dusty layer.

COOKING

1. Heat vegetable oil in a large pan over medium high heat. Test by sprinkling in a little cornflour. If it bubbles gently, the oil is ready.
2. Fry the paneer in batches, allowing each side to develop golden patches. Cook until lightly crisp on all sides. Remove and drain on kitchen paper.
3. In a bowl, mix together tomato ketchup, soy sauce and chilli sauce. Taste and adjust heat if needed.
4. In a clean pan over medium high heat, add 1 to 2 tablespoons oil. Add onions and cook until slightly softened but still holding texture.
5. Add peppers and stir fry briefly to retain crunch.
6. Add green chillies and cook for another minute until fragrant.
7. Return the paneer to the pan and toss gently with the vegetables.
8. Pour in the sauce and allow it to bubble vigorously. Toss everything together until coated in a glossy sauce.
9. Remove from the heat once the sauce thickens and clings to the paneer.

Garnish with fresh coriander and serve immediately.

School of Wok Tips

• Always toast paneer before adding it to sauce for better texture.
• Fry in batches to avoid overcrowding the pan.
• Keep vegetables slightly crisp for contrast.
• Adjust chilli sauce at the end to control heat levels.

FAQs

Why coat paneer in cornflour?
Cornflour helps create a crisp exterior and prevents the paneer from becoming soggy in the sauce.

Can I air fry the paneer instead?
Yes. Lightly oil and cook at 200°C until golden before tossing in the sauce.

Is this dish very spicy?
Heat can be adjusted by increasing or reducing fresh chillies and chilli sauce.