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How to Make Spicy Paneer Chilli with Soy Sauce and Vinegar

This Spicy Paneer Chilli recipe offers a perfect blend of Indian and Chinese cuisines. Crispy paneer cubes are tossed in a flavorful sauce made with soy sauce, vinegar, and aromatic spices, creating a dish that's both satisfying and easy to prepare. It's an ideal choice for a quick weeknight dinner or as an impressive appetizer for guests.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Paneer Chilli with Soy Sauce and Vinegar is a delicious Indo-Chinese fusion dish that combines crispy paneer cubes with a tangy, spicy sauce for a burst of flavors in every bite.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 400g paneer, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 1 large onion, diced
  • 2 bell peppers (mixed colors), diced
  • 4 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2-3 green chilies, finely chopped (adjust to taste)
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp tomato ketchup
  • 1 tsp sugar
  • 1/2 tsp red chili powder
  • 1/4 cup water
  • 2 green onions, chopped for garnish

Instructions

  1. In a bowl, mix cornstarch, flour, salt, and black pepper. Coat the paneer cubes in this mixture.

  2. Heat 2 tbsp oil in a large pan over medium-high heat. Fry the coated paneer cubes until golden and crispy, about 2-3 minutes per side. Remove and set aside.

  3. In the same pan, add the remaining 1 tbsp oil. Sauté onions and bell peppers for 3-4 minutes until slightly softened.

  4. Add minced garlic, grated ginger, and chopped green chilies. Cook for another 1-2 minutes until fragrant.

  5. In a small bowl, whisk together soy sauce, rice vinegar, tomato ketchup, sugar, red chili powder, and water.

  6. Pour the sauce mixture into the pan with the vegetables. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.

  7. Add the fried paneer cubes to the pan and gently toss to coat with the sauce. Cook for an additional 2 minutes to heat through.

  8. Garnish with chopped green onions and serve hot.

Chef's Notes

  • For a crispier paneer, you can deep fry the coated cubes instead of pan-frying.
  • Adjust the spice level by increasing or decreasing the amount of green chilies and red chili powder.
  • To make this dish vegan, substitute paneer with firm tofu.
  • Leftover Paneer Chilli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 18g
  • Fat: 25g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Rich in calcium from paneer
  • Good source of vitamin C from bell peppers

Serving Suggestions

  • Serve Paneer Chilli over steamed rice or with noodles for a complete meal.
  • Pair with a side of cucumber raita to balance the spiciness.
  • Garnish with extra green onions and a wedge of lemon for added freshness.
  • This dish pairs well with a cold beer or a glass of crisp white wine.
  • For a party, serve as an appetizer with toothpicks for easy eating.