Chili-Paneer (indo-chinesisch)

Indo-Chinese food is hugely popular in India. Crispy paneer, a hot wok, and soy and chilli sauces – ready in 25 minutes.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 3
• Prep 15 min
• Cook 15 min
• Vegetarian · Spicy
• Beliebt in Kolkata

Ingredients

• 250 g paneer, cubed
• 3 tbsp cornflour
• 2 tbsp plain flour
• ½ tsp salt and pepper
• Oil for frying
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chillies, slit
• 1 onion, in petals
• 1 green pepper, in squares
• 1½ tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tsp cornflour in 80 ml water
• Spring onion greens

Method

1. Mix cornflour, flour, salt, pepper and a little water to a thick batter. Coat the paneer and shallow-fry until crisp.
2. Heat 1 tbsp oil in a wok on very high heat. Fry garlic, ginger and chillies for 30 seconds.
3. Add onion and pepper and toss 2 minutes – they should stay crunchy.
4. Add soy, chilli sauce, ketchup and vinegar, then the cornflour water. Stir until glossy.
5. Add paneer, toss well and finish with spring onion.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.