Photograph of the finished Chilli paneer

India · Paneer chiên xào ớt kiểu Ấn Trung

Chilli paneer

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 1.1 kg
  • Photograph of Cornstarch Cornstarch 200 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 2
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Tomato ketchup Tomato ketchup 140 g
  • Photograph of Rice vinegar Rice vinegar 72 ml
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oil Oil 1 l
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut paneer into long strips, coat with cornstarch, and fry at 180 degrees for 2 minutes until crispy.
  2. 2 Frying the ingredients first until crispy before stir-frying is a characteristic of Indo-Chinese cuisine, differentiating it from Indian paneer sauces.
  3. 3 Sauté minced garlic over high heat for 40 seconds, then add onion and bell pepper and stir for 90 seconds.
  4. 4 Mix soy sauce with ketchup, vinegar, and cornstarch dissolved in water to make a sauce.
  5. 5 Pour the sauce into the pan and cook for 40 seconds until it thickens.
  6. 6 Add the paneer, stir for 20 seconds, then turn off the heat immediately and sprinkle with chopped green onions.
Start cooking