Quick & Easy Homemade Chilli Paneer

Ingredients

• 14.1 ozPaneer
• 2 medium, dicedMixed bell peppers
• 1 medium, dicedOnion
• 3 cloves, mincedGarlic
• 1 inch, gratedFresh ginger
• 2 sliced (adjust to taste)Green chilies
• 3 tablespoonsSoy sauce
• 2 tablespoonsTomato ketchup
• 1 tablespoon (adjust to taste)Red chili sauce (e.g., Sriracha)
• 1 tablespoonVinegar (rice or white)
• 1 tablespoonCornstarch
• 0.3 cupWater
• 3 tablespoonsCooking oil
• 2 for garnish, slicedSpring onions
• Salt
• Black pepper

Instructions

1. 1

   Cut the paneer into 1-inch cubes. In a bowl, lightly toss the paneer cubes with a pinch of salt and pepper.

   ⏱ 3 min
2. 2

   Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the paneer cubes and fry until golden brown on all sides. Remove and set aside on a paper towel-lined plate.

   ⏱ 5 min
3. 3

   In the same skillet, add the remaining 1 tablespoon of oil if needed. Add the minced garlic, grated ginger, and sliced green chilies. Sauté for 30 seconds until fragrant.

   ⏱ 1 min
4. 4

   Add the diced onion and bell peppers to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still retain some crunch.

   ⏱ 4 min
5. 5

   In a small bowl, whisk together the soy sauce, tomato ketchup, red chili sauce, and vinegar. In another small bowl, dissolve the cornstarch in 1/4 cup of water to create a slurry.

   ⏱ 2 min
6. 6

   Pour the prepared sauce mixture over the vegetables in the skillet. Stir well to coat. Immediately add the cornstarch slurry and stir continuously until the sauce thickens and becomes glossy.

   ⏱ 2 min
7. 7

   Return the fried paneer cubes to the skillet with the sauce. Toss gently to ensure all paneer is well coated. Cook for another 1-2 minutes until heated through.

   ⏱ 2 min
8. 8

   Garnish with sliced spring onions. Serve hot with steamed rice or noodles.

   ⏱ 1 min