Paneer Chilly

A classic Indo-Chinese starter, Paneer Chilli (Jain) is a spicy, tangy stir-fry with crispy paneer and colourful capsicum tossed in bold sauces. This no-onion, no-garlic version keeps all the flavour while staying Jain-friendly.

Ingredients

• 500 g paneer (cubed or cut into long cubes)
• 3 tbsp corn flour (for coating) + corn slurry
• 3 tbsp rice flour (or maida)
• 3 tbsp Kashmiri red chilli powder
• Salt as required
• 2–3 cups capsicum (green, yellow, red), cubed
• 4–5 green chillies (slit)
• 1 cup cabbage (long strips)
• 2–3 tbsp ginger paste + 1 tsp sooth (dry ginger) powder
• 4–6 tbsp oil (olive oil)
• 7 tbsp soya sauce
• 4 tbsp tomato ketchup
• 2 tbsp red chilli sauce
• 1 tbsp black pepper powder
• 2 tbsp vinegar or juice of 1 lemon
• Coriander leaves, chopped (for garnish)

Preparation

1. In a bowl, add paneer cubes, corn flour, rice flour, Kashmiri red chilli powder, and salt. Toss gently to coat (do not add slurry; it gives a pakora effect).
2. Shallow fry paneer until crispy and keep aside.
3. Heat oil in a pan, add slit green chillies, and fry for 1 minute. Add all cubed capsicum and sauté on high flame for 2 minutes.
4. Add shredded cabbage and toss lightly (do not overcook).
5. Lower the flame, add ginger paste, sooth powder, and black pepper. Mix well.
6. Add soya sauce, tomato ketchup, red chilli sauce, and salt. Stir thoroughly.
7. Prepare a slurry with corn flour and 1 cup vegetable stock. Add to the pan, adjusting consistency with more stock if required.
8. Add vinegar or lemon juice and mix well.
9. Add the fried paneer and toss.
10. Serve hot, garnished with coriander leaves.

Tips

• Do not prepare too early; paneer will turn soggy.
• For quick serving: keep fried paneer, chopped vegetables, and sauce ready in advance.