Growing up in Kolkata, India, Indo chinese food (Indian- Chinese food) is very close to my heart. Dry chili paneer is my favourite Indo chinese dishes to make and order at a restaurant. Its coated with a delicious gravy that is full of favour with crunchy onions and peppers. It’s spicy with some tang and a hint of sweetness to balance it all. It is not over powering in any flavor and works well as a main or appetizer. You can serve it with rice, noodles or I love to have this with masala kulcha also (you need to try that) . For me a perfect Indo chinese meal would need to include this! . I hope you love this chili paneer as as much as I do. Swap with tofu to make this dish Vegan!

Happy Cooking!

Servings: 6-8 servings

Prep Time: 30 mins

Cooking Time: 45 mins

Total Time: 1.5 hours

Ingredients: 

Paneer:

• 370-400g Paneer cut in cubes

• 2 tbsp Corn starch 

• 1.5 tbsp Flour 

• 1/2 tsp Salt 

• 1/4 tsp white pepper

• 1/4 tsp red chili powder 

• 2-3 tbsp water

• Oil to deep fry, if you are deep frying.

Gravy:

• 1/2 tbsp Corn starch

• 1/2 cup water

• 1.5 tbsp Ketchup

• 1 tbsp Sriracha

• 1 tsp Soy sauce

• 1 tsp chili Vinegar

• 3 tbsp Red chili sauce

Veggies and sauté:

• 1-2 tbsp veg oil

• 1 medium red onion cut into cubes

• 2 green chilis slit

• 1/2 green pepper cut into cubes

• 1/3 cup chopped scallions; keep the whites and greens separate

• 1 tbsp Ginger paste

• 1 tbsp garlic paste

• 1 tsp Salt as per taste

• 1/2 tsp white pepper

• 1/2 tsp Sugar

• 1/4 tsp Ajino moto

Directions: 

1. Preheat an airfryer to 380F or put oil on to deep fry the paneer.

2. In a large mixing bowl, add the corn starch, all purpose flour, red chili powder, salt, pepper and mix.

3. Add water and combine into a paste.

4. Add the cubed paneer and toss it together. The paneer should be well coated in the mixture.

5. Cook the paneer-

   • Deep fry on high heat and toss in the bowl again and deep fry again till super crispy. Let it soak out on a paper towel and keep aside.

   • Air fry- Spray oil over the paneer and air fry at 380F for 12-15 mins, flipping it midway. Give it a toss in the bowl again and air fry again at 390F for 4-5 mins. Keep aside.

6. In a bowl, mix together the ingredients for the gravy- ketchup, soy sauce, sriracha, red chili sauce, vinegar, and ajino moto, using a whisk. Keep aside.

7. Mix corn starch and water in another bowl and keep aside.

8. In a heavy bottom pan/wok, on medium-high heat, add vegetable oil and let it heat up.

9. Add onions, green chilis, whites of the scallions and peppers and cook for 2-3 mins.

10. Add ginger and garlic and cook for 2-3 mins.

11. Add salt, pepper and sauger and mix.

12. Add the gravy and mix for 1 minute.

13. Add the corn starch slurry and mix. Let it come to a low simmer.

14. Add the crispy paneer and give it a toss.

15. Add the greens of the scallions and toss. Add at this point add 1-2 tbsp more water if you want it more liquid.

16. Take it off the heat and garnish with some greens of the scallions.

17. Serve immediately as an appetizer or main!

Notes/Tips:

• Double frying or air frying the paneer helps making it super crispy which helps maintain some crispness which cooked into the gravy.

• Airfrying the paneer makes it more chewy than when deep frying it.

• The longer you want to serve the paneer will lose its crispiness and become chewy.

• Ajino moto is a flavor enhancer and I know some people don’t like using it but it adds a lot.

• Cooking the onions and veggies on high heat helps it to cook and stay crispy.

• I like to use Chings sauces for the gravy.

• Using freshly grated garlic and ginger is preferable.