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How to Make Spicy Paneer Chilli with Soy Sauce and Vinegar

This Spicy Paneer Chilli recipe combines the best of Indian and Chinese cuisines. Crispy paneer cubes are tossed in a flavorful sauce made with soy sauce, vinegar, and aromatic spices. It's a perfect vegetarian dish that's both satisfying and easy to prepare, making it ideal for a 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 cup vegetable oil
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 2 green chilies, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp tomato ketchup
  • 1 tsp red chili powder
  • 1/2 tsp sugar
  • Salt to taste
  • 2 green onions, chopped for garnish

Instructions

  1. In a bowl, mix cornstarch and all-purpose flour. Coat the paneer cubes in this mixture.

  2. Heat oil in a large pan over medium-high heat. Fry the coated paneer cubes until golden brown and crispy (about 2-3 minutes per side). Remove and set aside on a paper towel.

  3. In the same pan, add a little more oil if needed. Sauté onions, bell peppers, and green chilies for 2-3 minutes until slightly softened.

  4. Add minced garlic and grated ginger. Sauté for another minute until fragrant.

  5. In a small bowl, mix soy sauce, vinegar, tomato ketchup, red chili powder, sugar, and salt.

  6. Pour this sauce mixture into the pan with the vegetables. Stir well and let it simmer for 2 minutes.

  7. Add the fried paneer cubes to the pan. Gently toss to coat the paneer with the sauce.

  8. Cook for an additional 2-3 minutes until the sauce thickens slightly and coats the paneer well.

  9. 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.
  • For a gluten-free version, use tamari instead of soy sauce and replace all-purpose flour with rice flour.
  • Leftover Paneer Chilli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

Nutritional Info

Per serving (approximate):

  • Calories: 420
  • Protein: 18g
  • Fat: 32g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Rich in calcium from paneer
  • Good source of vitamin C from bell peppers

Serving Suggestions

  • Serve Paneer Chilli as a main course with steamed rice or noodles.
  • For a complete meal, pair it with a side of vegetable fried rice or hakka noodles.
  • Garnish with extra green onions and a sprinkle of sesame seeds for added texture and flavor.
  • This dish pairs well with a cold beer or a glass of crisp white wine like Sauvignon Blanc.
  • For a party, serve as an appetizer with toothpicks for easy eating.