Chilli Paneer with Peppers and Soy-Chili Glaze

Why You’ll Love This Recipe

• Restaurant-style crispness with a glossy soy–chili–vinegar glaze in under 40 minutes.
• Flexible finish: make it dry and sticky or saucy for spooning over rice/noodles.
• Balanced flavor—salty, tangy, spicy, and a hint of sweet—just like your favorite Indo-Chinese spot.
• Home-cook friendly with clear temperatures, timings, and make-ahead options.

Grocery List

• Produce: Red onion, green bell pepper, red (or yellow) bell pepper, garlic, ginger, green chilies, spring onions (scallions)
• Dairy: Paneer (400 g)
• Pantry: Cornstarch, all-purpose flour, light soy sauce, dark soy sauce, red chili sauce, tomato ketchup, rice or white vinegar, sugar, black pepper, toasted sesame oil, neutral frying oil, salt, baking powder

Full Ingredients

Paneer and Batter

• 400 g paneer, cut into 2 cm (3/4 inch) cubes
• 3 tbsp cornstarch (cornflour)
• 3 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 6–7 tbsp cold water (to make a thick, coating batter)
• Neutral oil for frying (2–3 cups for deep-fry, or 6 tbsp for shallow-fry)

Stir-Fry Aromatics & Vegetables

• 2 tbsp neutral oil (for the wok)
• 5 garlic cloves, finely minced (about 2 tbsp)
• 1 tbsp fresh ginger, finely minced
• 2 green chilies, slit or finely sliced
• 4 spring onions, whites and greens separated (about 1/3 cup each), chopped
• 1 medium red onion (150 g), cut into petals
• 2 small bell peppers (1 green, 1 red or yellow; 240 g total), cut into 2.5 cm (1 inch) squares

Soy–Chili–Vinegar Glaze

• 2 tbsp light soy sauce
• 1 tsp dark soy sauce (for color and depth)
• 1.5 tbsp Indo-Chinese red chili sauce (or Sriracha)
• 1 tbsp tomato ketchup
• 1 tbsp rice vinegar or white vinegar
• 1 tsp sugar
• 1/2 cup water
• Dry version: 1 tsp cornstarch mixed with 1 tbsp water
• Saucy version: 2 tsp cornstarch mixed with 2 tbsp water

To Finish & Serve

• 1/4–1/2 tsp fine salt, to taste
• 1/4 tsp + 1/2 tsp freshly ground black pepper, divided (total 3/4 tsp)
• 1 tsp toasted sesame oil
• Cooked fried rice or stir-fried noodles, for serving (optional)

Step-by-Step Instructions

Step 1: Make the batter and coat the paneer

In a mixing bowl, whisk together cornstarch, all-purpose flour, baking powder, salt, and 1/2 tsp black pepper. Gradually add 6 tbsp cold water to form a thick, smooth batter that clings to a spoon; add the 7th tablespoon only if needed. Gently fold in the paneer cubes until each piece is evenly coated. Rest for 10 minutes while you prep the aromatics.

Step 2: Fry the paneer until crisp

Heat oil to 175°C/350°F in a deep pot (for deep-frying) or heat 6 tbsp oil in a wide skillet (for shallow-frying). Fry paneer in batches without crowding until pale golden and crisp, 3–4 minutes total, turning once if shallow-frying. Drain on a rack or paper towel. Keep warm. Tip: If using a thermometer, hold 175°C/350°F; if not, a batter drop should sizzle and float back up in 2–3 seconds.

Step 3: Stir together the sauce and slurry

In a small bowl, mix light soy, dark soy, red chili sauce, ketchup, vinegar, sugar, and 1/2 cup water. In a separate bowl, make your cornstarch slurry: use 1 tsp cornstarch + 1 tbsp water for a dry, sticky finish; use 2 tsp cornstarch + 2 tbsp water for a saucy finish. Keep both bowls by the stove.

Step 4: Sear aromatics over high heat

Heat a wok or large skillet over high heat until just smoking. Add 2 tbsp oil, then immediately add garlic, ginger, green chilies, and spring onion whites. Stir-fry 30–45 seconds until fragrant but not browned.

Step 5: Char onion and peppers, keeping them crisp

Add onion petals and bell peppers. Toss on high heat for 2–3 minutes until edges are lightly charred but vegetables remain crunchy. Do not overcook; the texture contrast is key to classic chilli paneer.

Step 6: Glaze and thicken

Pour in the sauce mixture and bring to a boil. Stir the slurry, then stream it in while tossing. Cook 30–60 seconds until the sauce turns glossy and clings to the vegetables (for dry) or thickens to a scoopable consistency (for saucy). Add the fried paneer and toss gently to coat. Season with salt to taste and 1/2 tsp freshly ground black pepper.

Step 7: Finish and serve immediately

Turn off the heat, drizzle with toasted sesame oil, and shower with spring onion greens. Serve hot. For a dry version, the sauce should cling tightly with little pooling. For a saucy version, aim for a light gravy coating the base of the pan. Pair with fried rice or stir-fried noodles.

Pro Tips

• For extra crunch, double-fry the paneer: give it a second 30–45 second fry just before tossing in the sauce.
• High heat is essential—let the wok heat until it barely smokes to get that charred, restaurant-style edge on peppers and onions.
• Keep the veggies crisp; overcooking makes the dish taste flat and soggy.
• Gluten-free swap: use rice flour instead of all-purpose flour and tamari instead of soy sauce.
• Balance the sauce: taste before adding paneer—add a pinch of sugar for sharp vinegars or a splash more vinegar if it tastes too sweet.

Variations

• Air-Fryer Paneer: Toss battered cubes in 1 tbsp oil and air-fry at 200°C/400°F for 10–12 minutes, shaking once, until crisp.
• Tofu Chilli: Substitute extra-firm tofu (pressed 20 minutes) for paneer; proceed as written.
• Extra Spicy: Add 1–2 tsp Schezwan chutney or increase red chili sauce by 1 tbsp.

Storage & Make-Ahead

Chilli paneer is best fresh. For prep-ahead, cut veggies and mix the sauce up to 24 hours in advance (refrigerate, covered). Fry paneer up to 6 hours ahead and re-crisp in a 200°C/400°F oven or air fryer for 5 minutes before tossing in sauce. Leftovers keep 2 days refrigerated; reheat in a hot wok with a splash of water to revive the glaze. Note that paneer will soften over time.

Nutrition (per serving)

Approximate: 400 kcal; 24 g fat; 18 g protein; 24 g carbs; 13 g saturated fat; 980 mg sodium; 2 g fiber; 6 g sugars. Values will vary with frying method and sauciness.