By Darya Sanai
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.
Updated at: Thu, 17 Aug 2023 05:13:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
3
Low
Nutrition per serving
Calories30.9 kcal (2%)
Total Fat0.1 g (0%)
Carbs6.4 g (2%)
Sugars2.3 g (3%)
Protein1.5 g (3%)
Sodium639.5 mg (32%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspcornstarch
½ tspkashmiri red chili powder
salt
2garlic cloves
minced
0.5 inchginger
grated
1scallion
roughly chopped
0.5red onion
roughly chopped
1green bell pepper
roughly chopped
1jalapeño
sliced (+/- based on your batch
2 Tbspsoy sauce
or to taste
1 Tbspsambal
(+/- for heat
2 tsprice vinegar
1 Tbspketchup
¼ tspwhite pepper
Instructions
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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