Chilli Paneer Dry
Indo-Chinese paneer with capsicum, soy and green chilli.
Chilli Paneer Dry is indo-Chinese paneer with capsicum, soy and green chilli. This chilli paneer dry recipe takes about 30 min from start to finish and serves 3. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Chilli Paneer Dry
- 1
Coat & fry
Coat paneer in flour, salt, pepper and a little water. Fry until golden.
- 2
Stir-fry
On high heat, fry garlic, chillies, onion and capsicum for 2 minutes.
- 3
Add sauces
Add soy, chilli sauce, vinegar and ketchup.
- 4
Toss
Add paneer and toss until coated. Finish with spring onion.
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Best served with
Pro tips
- Cook on the highest heat so vegetables stay crunchy.
- Add a cornflour slurry for a gravy version.
Did you know?
Indo-Chinese cooking began with the Chinese community in Kolkata's Tangra neighbourhood.
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