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Chili Paneer

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Recipe Summary Chili Paneer

My husband loves this recipe. It never goes wrong!

Ingredients | Courteney Cox Husband 2020

2 cups cubed paneer (Indian cheese curd)

¼ cup cornstarch, or as needed

¼ cup vegetable oil

4 cloves garlic, minced

1 (1 inch) piece fresh ginger, grated

1 onion, chopped

4 green chile peppers, halved

1 bell pepper, diced

2 tablespoons soy sauce

2 tablespoons chile sauce

2 tablespoons tomato sauce

1 teaspoon white sugar

½ teaspoon salt, or to taste

2 tablespoons water, or as needed (Optional)

¼ cup chopped fresh cilantro, or to taste

2 green onions, chopped (Optional)

Directions

Place paneer in a bowl and add enough cornstarch to coat; mix well.

Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.

Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.

Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

Use tofu instead of paneer (cottage cheese) and go vegan!

You can make a thick batter of cornstarch using water and then coat paneer pieces with it, if desired.

Info | Courteney Cox Husband 2020

prep: 15 mins cook: 15 mins total: 30 mins Servings: 3 Yield: 3 servings

TAG : Chili Paneer

Soups, Stews and Chili Recipes, Chili Recipes, Vegetarian,

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