Crispy Chilli Paneer - Indo-Chinese Style

Steps

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1. 1
   Cut the paneer into finger-length pieces — this shape helps the batter coat evenly and fry up crispy.
   ▶ ≈0:22
2. 2
   In a bowl, combine cornflour, pepper powder and a pinch of salt with water to form a smooth, lump-free batter of medium consistency.
   ▶ ≈0:29
3. 3
   Gently coat the paneer pieces in the batter, being careful not to break them since paneer is soft.
   ▶ ≈0:43
4. 4
   Carefully drop the battered paneer into hot oil in small batches, stirring gently so it fries evenly until golden and crispy, then drain and set aside.
   ▶ ≈0:50
5. 5
   Heat some oil in a separate pan and sauté chopped ginger and garlic until fragrant.
   ▶ ≈1:13
6. 6
   Add onion and capsicum, stir-frying quickly on high heat so the vegetables stay crunchy and vibrant.
   ▶ ≈1:21
7. 7
   Push the vegetables aside, add tomato sauce, vinegar, soy sauce, chili powder, pepper powder and salt into the center, then stir-fry on high heat until the flavors combine.
   ▶ ≈1:29
8. 8
   Pour in the cornflour slurry (1 tsp cornflour mixed with 1/4 cup water) and keep stirring until the sauce turns glossy and thickens nicely.
   ▶ ≈1:50
9. 9
   Add the fried paneer and slit green chili, tossing gently so every piece is coated in sauce — avoid overcooking so the paneer stays crispy rather than soggy.
   ▶ ≈2:04
10. 10
    Your restaurant-style crispy chilli paneer is ready — perfect as a party appetizer or an evening snack.
    ▶ ≈2:17