Chili paneer recipe Ingredients; 

• For the Paneer Coating:
  
  • 1/4 cup corn flour
  • 2 tbsp all-purpose flour 
  • 1 tsp ginger-garlic paste
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • Water (as needed)
• For the Chili Paneer:
  
  • Vegetable oil for frying
  • 1 block paneer (around 200g), cut into cubes
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 green chili, chopped (adjust for spice level)
  • 2 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1 tsp sugar
  • 1/2 tsp red chili powder (optional)
  • 1 tbsp cornstarch
  • 3 tbsp water
  • Spring onions (scallions), chopped (for garnish)

Instructions:

1. Marinate the Paneer: In a bowl, combine corn flour, all-purpose flour, ginger-garlic paste, chili powder, black pepper, salt, and a little water to make a thick batter. Coat the paneer cubes in the batter and set aside for 10 minutes.

2. Fry the Paneer: Heat oil in a pan or wok. Once hot, deep fry the paneer cubes in batches until golden brown and crispy. Drain on paper towels.

3. Make the Sauce: In the same pan (with a little leftover oil), add onions and cook until softened. Add bell pepper and green chili, saute for a minute.

4. Combine the Sauce: In a bowl, whisk together soy sauce, tomato ketchup, vinegar, sugar, and red chili powder (if using). Add this sauce to the pan with the vegetables.

5. Thicken the Sauce: In a separate bowl, mix cornstarch with water to make a slurry. Pour this into the pan and stir continuously until the sauce thickens.

6. Assemble and Serve: Add the fried paneer cubes to the thickened sauce and toss gently to coat. Garnish with chopped spring onions and serve hot with fried rice or noodles.