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Prep time
30 minutes
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Cook time
15 minutes
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Serves
2-3
Author Notes
Chili Paneer is a hugely popular Indo-Chinese fusion dish. Addition of tofu or 'paneer' (cheese made by curdling milk with lemon juice) makes it a hearty vegetarian dish. Sweet, spicy, and tangy, and filled with numerous umami ingredients such as soy sauce, garlic, and mushrooms, it makes for a perfect comfort meal! —Priya Karmarkar
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Ingredients
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200 grams
paneer, cubed
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2 cups
red & green bell pepper, roughly cubed
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1/2 cup
onions, chopped to ~ 1 inch pieces
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1/2 cup
Shiitake mushrooms, chopped into strips
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1 teaspoon
ginger, minced
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1 teaspoon
garlic
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2
dry red chilies, chopped finely or 1 tsp red chili flakes
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1 teaspoon
white vinegar
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2 tablespoons
soy sauce
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1 teaspoon
corn starch
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1/2 cup
warm water
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2-3 teaspoons
oil (vegetable or olive)
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2-3 drops
sesame oil, optional
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1 pinch
black pepper, ground
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1/4 teaspoon
sugar
Directions
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On a (preferably) cast iron pan, heat 1 teaspoon oil + 2-3 drops of sesame oil. Add a pinch of ground black pepper. Fry paneer cubes on both sides until golden brown. Remove and set aside.
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In a skillet or sauté pan, heat oil. Add onions, and sauté for 2-3 minutes on low-medium heat until the onions start turning soft.
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Add ginger, garlic, and red chili flakes. Sauté for a couple of minutes until the ginger and garlic are just golden.
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Now add the chopped bell peppers, mix well, and cook covered for about a minute. Then add the paneer cubes, mushrooms, warm water, vinegar, soy sauce, and sugar. Cover and cook further for 2-3 minutes to a desired crunchiness or softness of the bell peppers.
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Turn the heat to a minimum. Lastly, dissolve the corn starch in about 1-2 tablespoons of water and add to the above mixture. Mix everything thoroughly. The mixture thickens to a shiny, tangy "sauce".
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Sprinkle black pepper powder if desired. Enjoy hot with rice!
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