- 2 cups cubed paneer (Indian cheese curd)
- 1/4 cup cornstarch, or as needed
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, grated
- 1 onion, chopped
- 4 green chile peppers, halved
- 1 bell pepper, diced
- Gravy:
- 2 tablespoons soy sauce
- 2 tablespoons chile sauce
- 2 tablespoons tomato sauce
- 1 teaspoon white sugar
- 1/2 teaspoon salt, or to taste
- 2 tablespoons water, or as needed (optional)
- 1/4 cup chopped fresh cilantro, or to taste
- 2 green onions, chopped (optional)
- Place paneer in a bowl and add enough cornstarch to coat; mix well.
- Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
- Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
- Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.
03/27/2018
recipepes.com
Chili Paneer, recipe
PT15M
PT1H
5
455 calories
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