Sticky Fried Paneer with Onion, Peppers, and Chili
Sticky Fried Paneer with Onion, Peppers, and Chili
Ingredients
For the Paneer
- 530 g paneer, cut into bite-sized cubes
- 3 1/2 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- as needed oil, for frying
For the Sticky Sauce and Vegetables
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 red chili, sliced (adjust to taste)
- 1 1/2 tablespoons garlic, minced
- 3/4 teaspoon ginger, minced
- 3/4 teaspoon green chili, chopped
- 3/4 teaspoon spring onion white
- 1 1/2 teaspoons soy sauce
- 1 1/2 tablespoons red chili sauce
- 1 1/2 tablespoons tomato ketchup
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/3 cup water
- 3 tablespoons cornstarch slurry
For Garnish
- 1 1/2 teaspoons spring onion greens, chopped
- 1 1/2 teaspoons sesame seeds
Instructions
- 1
Cut 530g of paneer into bite-sized cubes and transfer them to a bowl.
⏱️ 4 min
- 2
Add 3 1/2 tablespoons of cornstarch, 1 1/2 teaspoons of salt, and 3/4 teaspoon of black pepper to the paneer. Toss well to ensure the paneer cubes are evenly coated.
⏱️ 3 min
- 3
Heat oil in a pan over medium-high heat. Once the oil is hot, add the coated paneer cubes and fry until they turn golden brown and crispy on all sides.
⏱️ 9 min
- 4
Remove the fried paneer from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 5
In the same pan, reduce the heat to medium. Add the diced onion, green bell pepper, and sliced red chili. Sauté for 3-4 minutes until the vegetables start to soften.
⏱️ 4 min
- 6
Add 1 1/2 tablespoons of minced garlic, 3/4 teaspoon of minced ginger, 3/4 teaspoon of chopped green chili, and 3/4 teaspoon of the white part of spring onions. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 7
Add 1 1/2 teaspoons of soy sauce, 1 1/2 tablespoons of red chili sauce, 1 1/2 tablespoons of tomato ketchup, 1 1/2 tablespoons of honey, 1 1/2 tablespoons of vinegar, 3/4 teaspoon of salt, and 3/4 teaspoon of black pepper to the pan. Mix all the sauce ingredients well and cook for about 1 minute.
⏱️ 2 min
- 8
Pour in 1/3 cup of water, followed by 3 tablespoons of cornstarch slurry. Continue cooking and stirring until the sauce thickens to a sticky consistency.
⏱️ 2 min
- 9
Add the previously fried paneer cubes back into the pan with the thickened sauce and vegetables. Toss thoroughly to ensure each piece is evenly coated.
⏱️ 1 min
- 10
Garnish the sticky fried paneer with 1 1/2 teaspoons of chopped spring onion greens and 1 1/2 teaspoons of sesame seeds. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Fried Paneer with Onion, Peppers, and Chili
For the Paneer
- 530 g paneer, cut into bite-sized cubes
- 3 1/2 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- as needed oil, for frying
For the Sticky Sauce and Vegetables
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 red chili, sliced (adjust to taste)
- 1 1/2 tablespoons garlic, minced
- 3/4 teaspoon ginger, minced
- 3/4 teaspoon green chili, chopped
- 3/4 teaspoon spring onion white
- 1 1/2 teaspoons soy sauce
- 1 1/2 tablespoons red chili sauce
- 1 1/2 tablespoons tomato ketchup
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons vinegar
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1/3 cup water
- 3 tablespoons cornstarch slurry
For Garnish
- 1 1/2 teaspoons spring onion greens, chopped
- 1 1/2 teaspoons sesame seeds
Instructions
- 1
Cut 530g of paneer into bite-sized cubes and transfer them to a bowl.
⏱️ 4 min - 2
Add 3 1/2 tablespoons of cornstarch, 1 1/2 teaspoons of salt, and 3/4 teaspoon of black pepper to the paneer. Toss well to ensure the paneer cubes are evenly coated.
⏱️ 3 min - 3
Heat oil in a pan over medium-high heat. Once the oil is hot, add the coated paneer cubes and fry until they turn golden brown and crispy on all sides.
⏱️ 9 min - 4
Remove the fried paneer from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 5
In the same pan, reduce the heat to medium. Add the diced onion, green bell pepper, and sliced red chili. Sauté for 3-4 minutes until the vegetables start to soften.
⏱️ 4 min - 6
Add 1 1/2 tablespoons of minced garlic, 3/4 teaspoon of minced ginger, 3/4 teaspoon of chopped green chili, and 3/4 teaspoon of the white part of spring onions. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 7
Add 1 1/2 teaspoons of soy sauce, 1 1/2 tablespoons of red chili sauce, 1 1/2 tablespoons of tomato ketchup, 1 1/2 tablespoons of honey, 1 1/2 tablespoons of vinegar, 3/4 teaspoon of salt, and 3/4 teaspoon of black pepper to the pan. Mix all the sauce ingredients well and cook for about 1 minute.
⏱️ 2 min - 8
Pour in 1/3 cup of water, followed by 3 tablespoons of cornstarch slurry. Continue cooking and stirring until the sauce thickens to a sticky consistency.
⏱️ 2 min - 9
Add the previously fried paneer cubes back into the pan with the thickened sauce and vegetables. Toss thoroughly to ensure each piece is evenly coated.
⏱️ 1 min - 10
Garnish the sticky fried paneer with 1 1/2 teaspoons of chopped spring onion greens and 1 1/2 teaspoons of sesame seeds. Serve hot.
⏱️ 1 min