Chili Paneer

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When it comes to Indo-Chinese dishes, Chili Paneer is easily one of the best. Crispy paneer with a soft, tender center gets tossed with a medley of vegetables and aromatics, then coated in a slightly sweet, tangy, and savory sauce that brings everything together. It’s bold, packed with flavor, and somehow even better with every bite. And as a bonus, it’s completely vegetarian.

Keys to success:

This recipe isn’t complicated, but if you don’t prep your ingredients first, you’re going to get lost in the sauce. Mise en Place is the name of the game here.

1. Start by soaking your paneer in hot water, cut it into cubes, and coat.
2. Next, chop all of your vegetables and aromatics and set them aside.
3. Finally, mix together your sauce and cornstarch slurry so everything is ready to go before you start cooking.

Doing this before you start cooking will allow the cooking process to move quickly and stress free. Trust me, don't skip the prep.

The Cook:

The cooking process for this dish is actually pretty simple, and once everything is prepped, it moves fast. First, fry the paneer until the outside is nice and crispy while the inside stays soft. Then sauté the vegetables and aromatics, add in the sauce, and let it thicken slightly. Finally, bring the fried paneer back in and toss everything together until every piece is beautifully coated. Garnish and you're ready to eat.

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