Kolkata Chilli Paneer
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A sweet, sour, and spicy Indo-Chinese dish featuring crispy paneer in a sticky sauce. Popular in Kolkata, this fusion recipe is quick and addictive.
Ingredients
- 1/2 lbs paneer cut into bite-size cubes
- 1 1/16 oz cornflour
- 7/10 oz plain flour
- 1 tbsp soy sauce
- 1 tbsp water
- 4 tbsp vegetable oil
- 4 spring onions finely sliced, greens and whites kept separate
- 2.5 fresh ginger finely chopped into matchsticks
- 4 garlic cloves finely sliced
- green chillies finely sliced
- 1 red bell pepper deseeded and chopped into small chunks
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp tomato ketchup
- 2 tbsp chilli sauce
- 1 tbsp honey
- 2 tbsp water
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 652 mg
- Iron: 9.37 mg
- Magnesium: 145 mg
- Phosphorus: 595 mg
- Potassium: 1963 mg
- Zinc: 4.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/16 oz cornflour
- 7/10 oz plain flour
- 1 tbsp soy sauce
- 1 tbsp water
- 4 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp tomato ketchup
- 2 tbsp chilli sauce
- 1 tbsp honey
- 2 tbsp water
Prepare
- 1/2 lbs paneer, cut into bite-size cubes
- 4 spring onions, finely sliced, greens and whites kept separate
- 2.5 fresh ginger, finely chopped into matchsticks
- 4 garlic cloves, finely sliced
- green chillies, finely sliced
- 1 red bell pepper, deseeded and chopped into small chunks
Let's Cook
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Step 1.
In a bowl, combine the paneer cubes with cornflour, flour, 1 tbsp soy sauce, and 1 tbsp water. Stir until the paneer is well coated.
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Step 2.
In a separate bowl, stir together all sauce ingredients: 2 tbsp soy sauce, rice vinegar, tomato ketchup, chilli sauce, honey, and 2 tbsp water. Set aside.
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Step 3.
Heat 2 tbsp of the vegetable oil in a wide pan over medium heat. Once hot, add the coated paneer cubes and fry on all sides until golden brown, about 3–4 minutes. Remove to a plate lined with paper towels.
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Step 4.
Heat the remaining 2 tbsp oil in the same pan over medium heat. Add the spring onion whites, ginger, garlic, and green chillies. Cook for 3–4 minutes, stirring occasionally, until fragrant.
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Step 5.
Add the chopped red bell pepper to the pan and cook for 4–5 minutes, until softening.
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Step 6.
Return the fried paneer to the pan and cook for 3–4 minutes, stirring, until the paneer is heated through and the vegetables are softened.
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Step 7.
Pour the prepared sauce into the pan and bring to a simmer, stirring constantly until everything is well coated. Garnish with the spring onion greens and serve immediately.