Sweet Chili Paneer Recipe
User Reviews
5
Sweet Chili Paneer Recipe
Description
The paneer is first coated lightly in a batter made from water, all-purpose flour, salt, and pepper, then fried in hot oil until golden and crispy on all sides. Excess batter is discarded to keep the coating light. After frying, most oil is removed from the pan, leaving a small amount to sauté minced ginger, garlic, and optionally, green chili for a hint of heat. Chopped green bell pepper and red onion are added and cooked just until beginning to soften.
Paneer cubes return to the pan, and a sauce made by blending cornstarch, soy sauce, tomato paste, honey, water, and seasoned rice vinegar is poured in. The sauce thickens quickly, coating the paneer and vegetables evenly, balancing sweet, savory, and tangy flavors. Fresh cilantro sprinkled on top adds aroma and color.
This dish can be served as an appetizer or with rice for a main course. To save time, prepping vegetables while paneer fries streamlines the process.
Ingredients
The Paneer
- ⅓ cup water cold
- ¼ cup all-purpose flour gluten-free, if needed
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper sea salt
- 12 ounces paneer cut into 1 inch pieces, 350 grams
The Sauce
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon seasoned rice vinegar
Everything Else
- 4 tablespoons neutral cooking oil avocado works well, generic cooking oil
- 2 tablespoons ginger finely minced
- 4 cloves garlic finely minced
- green chili pepper minced, optional, spicy
- 1 green bell pepper chopped
- 1 red onion chopped
- cilantro to serve, minced
Instructions
- Whisk the water, flour, salt, and pepper together in a medium-sized bowl. Add the paneer and mix it so that it is coated lightly in the batter.
- Add the cornstarch and soy sauce to a small bowl and mix well. Add the remaining sauce ingredients and mix once more.
- Heat the oil in a large frying pan over medium-high heat. When the oil is hot, add the pieces of paneer then discard the remaining batter. Fry the paneer until golden brown on all sides, about 10 minutes. Once brown, remove the paneer from the pan and discard all but 1 tablespoon of the oil.
- Add the ginger, garlic, and (if using) the spicy pepper to the pan and cook for 2 minutes. Add the bell pepper and onion and cook for 2-3 minutes, or just until the veggies begin to soften.
- Return the paneer to the pan and pour in the sauce. Mix everything together and let it thicken for 1 minute. Serve with a little cilantro sprinkled on top.
Notes
- Prepare vegetables while frying the paneer to save time and streamline cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 471kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 738mg | 31% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 29mg | 32% |
| Calcium | 431mg | 43% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
