This recipe is a hubby favorite. There’s never a problem!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 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)
Instructions
- 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.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 2088 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
One of our favorite restaurant dishes! I was so happy to stumble on this recipe. Also pleased that it came out as good as any we’ve at at our favorite Indian places. Definitely going in the rotation, thanks.