Go Back
–+ servings
Print Recipe
5 from 1 vote

Chilli Paneer Gravy

How to make the best Chilli Paneer Gravy recipe. Our vegetarian Indian entree features deep fried paneer tossed in a sweet & sour masala.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Chilli Paneer Gravy
Servings: 6
Calories: 302kcal

Equipment

  • Wok
  • Metal slotted spoon
  • French knife
  • measuring cups
  • measuring spoons
  • Mortar and Pestle or Blender
  • Spatula or Wooden Spoon

Ingredients

  • 400 g Paneer cut into 1 inch cubes
  • 5 tbsp All Purpose Flour
  • 4 tbsp Cornstarch separated
  • 1 tsp Black Pepper
  • Pinch Salt
  • 3 Dried Chilies soaked in water for 10 minutes
  • 4 Garlic Cloves
  • 1 tbsp Ginger minced
  • 2 tbsp Vegetable Oil
  • 1 Green Chili
  • 1 Small Red Onion chopped
  • 1 Red Bell Pepper chopped
  • 2 tbsp Ketchup
  • 1 tbsp Tomato Paste
  • 2 tsp Lemon Juice
  • 2 tbsp Soy Sauce
  • 1 Scallion sliced
  • 1 tsp Sesame Seeds

Instructions

  • Slice paneer into cubes. In a small bowl mix together flour, 3 tbsp cornstarch, pepper and salt. Add a little bit of water at a time and slowly stir until the mixture becomes a thin pancake batter in consistency.
  • Heat vegetable oil in a large, wide frying pan or wok over medium heat. Toss paneer cubes in the batter then gently lower into the hot oil. Using a metal slotted spoon gently toss to ensure all sides of the paneer pieces cook and brown. Take crispy paneer out of the pan and place on paper towel to blot out excess oil. Set aside.
  • In a small blender or mortar and pestle, blitz together soaked dried chilies, garlic and ginger until it forms a smooth paste.
  • In a large wok add 1 tbsp vegetable oil and sliced green chili. Saute for 1 minute then add the chili paste. Mix with 2 tablespoons of water. Cook for 2-3 minutes, after the oil separates. Scrape contents into a bowl and set aside.
  • In the wok add 1 tbsp vegetable oil, sliced onion and bell pepper. Stir fry on high heat for 2-3 minutes until tender. Add the chili paste, ketchup, tomato paste, lemon juice and soy sauce. Stir for 1-2 minutes until well combined.
  • In a small bowl mix together 1 tbsp cornstarch and 2 tbsp water. Add cornstarch slurry to the sauce and stir until combined. Stir over medium heat for 2-3 minutes until the sauce thickens. Add 1- 1 1/2 cups of water to the thickened sauce until it thins out to your desired consistency.
  • Add chopped scallions and fried paneer pieces to the simmering sauce. Toss to ensure all paneer pieces are covered in chili sauce.
  • Sprinkle with sesame seeds and serve with naan or basmati rice.

Nutrition

Calories: 302kcal | Carbohydrates: 20.7g | Protein: 14.4g | Fat: 18.9g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 181mg | Fiber: 1.4g | Sugar: 3.6g | Calcium: 23mg | Iron: 1mg