Chili Paneer (or tofu)

There are a few differences in how I make my chili paneer vs gobi manchurian, and I got so many requests for it that I figured it was worth a separate video. Main difference is that I prefer to cook my paneer high and fast with a lil cornstarch to get it crispy instead of a full batter like I did for gobi manchurian. This just avoids the risk of the paneer overcooking and becoming rubbery. To make this vegan, you can easily use pressed extra-firm tofu with the same steps.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pan, heat up a high-smoke point oil (like vegetable oil). I shallow-fried mine but you can also pan fry!

Step 2

Coat your paneer in cornstarch, red chili, and salt. Once the oil is hot, add in your paneer.

Step 3

Fry quickly for just a few min and flip once browned and crispy.

Step 4

Place on paper towel to absorb excess oil.

Step 5

Remove excess oil from your pan if needed, heat it up again, then add garlic and ginger and sauté for a min.

Step 6

Add onion, scallions, jalapenos and sauté for another min on high heat. Then add bell peppers and cook for a couple min.

Step 7

Add all your seasonings and mix. Give it a taste and adjust as needed.

Step 8

Add in your cornstarch slurry and mix well for 30sec as the sauce gradually thickens. You can add more water if you'd like to make it ~saucier~

Step 9

Add in your paneer, toss, and serve immediately (so that the paneer stays crispy!)

Step 10

Note: You can combine your sauces in a bowl beforehand to taste and adjust so its ready to go when you're cooking.

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