Paneer Crispy
Paneer Crispy
Ingredients
For the Kashmiri Chili Paste
- 1 cup dried Kashmiri chilies, stems and seeds removed
- 3 ice cubes
- 1 tablespoon vegetable oil
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon vinegar
For the Crispy Paneer
- 1 pound paneer, cut into large cubes
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 cup cornflour
- 4 cups vegetable oil, for deep frying
For the Final Sauce and Assembly
- 1 tablespoon vegetable oil
- 2 tablespoons garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1/4 cup spring onion whites, chopped
- 1 tablespoon green chilies, chopped
- 2 tablespoons Kashmiri chili paste, prepared
- 1/4 cup ketchup
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon cornflour, mixed with 2 tablespoons water for slurry
- 1/4 cup water, as needed for sauce consistency
- 1/4 cup spring onion greens, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the Kashmiri Chili Paste: Remove stems and seeds from the dried Kashmiri chilies. Place them in a bowl and pour hot water over them. Let them soak for 15 minutes to rehydrate.
⏱️ 15 min
- 2
Transfer the rehydrated chilies to a blender. Add 3 ice cubes and blend until a smooth paste is formed. The ice cubes help maintain a vibrant red color.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a small pot over medium heat. Add the blended Kashmiri chili paste. Stir well.
⏱️ 2 min
- 4
Add 1/4 cup of water, 1/4 teaspoon of salt, and 1 teaspoon of vinegar to the chili paste. Cook, stirring occasionally, until all the water evaporates and the oil separates from the paste. This process enhances the paste's shelf life. Set aside.
⏱️ 8 min
- 5
Prepare the Crispy Paneer: In a wooden bowl, combine the paneer cubes, 1 tablespoon of soy sauce, 1/4 teaspoon of salt, and 1/4 cup of cornflour. Toss gently until the paneer cubes are evenly coated.
⏱️ 5 min
- 6
Heat 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C) for deep frying. Carefully add the coated paneer cubes in batches, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350
- 7
Deep fry the paneer until golden and crispy. For extra crispiness, remove the paneer from the oil, let it rest for 1-2 minutes, then fry it a second time until deeply golden. Remove from oil and place on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350
- 8
Prepare the Final Sauce: Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the finely chopped garlic, finely chopped ginger, chopped spring onion whites, and chopped green chilies. Sauté until fragrant, about 1 minute.
⏱️ 2 min
- 9
Add 2 tablespoons of the prepared Kashmiri chili paste, 1/4 cup of ketchup, 2 tablespoons of light soy sauce, and 1 tablespoon of vinegar to the wok. Stir everything together and cook for about 30 seconds.
⏱️ 1 min - 10
Add the chopped red, yellow, and green bell peppers to the sauce. Continue to stir-fry for 2-3 minutes until the bell peppers are slightly tender-crisp.
⏱️ 3 min
- 11
Season the sauce with 1/2 teaspoon of white pepper, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Stir to combine.
⏱️ 1 min
- 12
Pour in the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) to thicken the sauce. Add additional water, 1/4 cup at a time, if needed to achieve your desired sauce consistency.
⏱️ 2 min
- 13
Add the fried paneer cubes to the wok and toss gently to coat them evenly with the sauce. Turn off the heat immediately to prevent the paneer from becoming soggy.
⏱️ 1 min
- 14
Sprinkle with chopped fresh spring onion greens. Plate the Paneer Crispy hot, garnishing with additional spring onion greens and a sprinkle of sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Crispy
For the Kashmiri Chili Paste
- 1 cup dried Kashmiri chilies, stems and seeds removed
- 3 ice cubes
- 1 tablespoon vegetable oil
- 1/4 cup water
- 1/4 teaspoon salt
- 1 teaspoon vinegar
For the Crispy Paneer
- 1 pound paneer, cut into large cubes
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 cup cornflour
- 4 cups vegetable oil, for deep frying
For the Final Sauce and Assembly
- 1 tablespoon vegetable oil
- 2 tablespoons garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1/4 cup spring onion whites, chopped
- 1 tablespoon green chilies, chopped
- 2 tablespoons Kashmiri chili paste, prepared
- 1/4 cup ketchup
- 2 tablespoons light soy sauce
- 1 tablespoon vinegar
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon cornflour, mixed with 2 tablespoons water for slurry
- 1/4 cup water, as needed for sauce consistency
- 1/4 cup spring onion greens, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Prepare the Kashmiri Chili Paste: Remove stems and seeds from the dried Kashmiri chilies. Place them in a bowl and pour hot water over them. Let them soak for 15 minutes to rehydrate.
⏱️ 15 min - 2
Transfer the rehydrated chilies to a blender. Add 3 ice cubes and blend until a smooth paste is formed. The ice cubes help maintain a vibrant red color.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a small pot over medium heat. Add the blended Kashmiri chili paste. Stir well.
⏱️ 2 min - 4
Add 1/4 cup of water, 1/4 teaspoon of salt, and 1 teaspoon of vinegar to the chili paste. Cook, stirring occasionally, until all the water evaporates and the oil separates from the paste. This process enhances the paste's shelf life. Set aside.
⏱️ 8 min - 5
Prepare the Crispy Paneer: In a wooden bowl, combine the paneer cubes, 1 tablespoon of soy sauce, 1/4 teaspoon of salt, and 1/4 cup of cornflour. Toss gently until the paneer cubes are evenly coated.
⏱️ 5 min - 6
Heat 4 cups of vegetable oil in a deep pot or wok to 350°F (175°C) for deep frying. Carefully add the coated paneer cubes in batches, ensuring not to overcrowd the pot.
⏱️ 5 min•🌡️ 350 - 7
Deep fry the paneer until golden and crispy. For extra crispiness, remove the paneer from the oil, let it rest for 1-2 minutes, then fry it a second time until deeply golden. Remove from oil and place on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350 - 8
Prepare the Final Sauce: Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the finely chopped garlic, finely chopped ginger, chopped spring onion whites, and chopped green chilies. Sauté until fragrant, about 1 minute.
⏱️ 2 min - 9
Add 2 tablespoons of the prepared Kashmiri chili paste, 1/4 cup of ketchup, 2 tablespoons of light soy sauce, and 1 tablespoon of vinegar to the wok. Stir everything together and cook for about 30 seconds.
⏱️ 1 min - 10
Add the chopped red, yellow, and green bell peppers to the sauce. Continue to stir-fry for 2-3 minutes until the bell peppers are slightly tender-crisp.
⏱️ 3 min - 11
Season the sauce with 1/2 teaspoon of white pepper, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Stir to combine.
⏱️ 1 min - 12
Pour in the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) to thicken the sauce. Add additional water, 1/4 cup at a time, if needed to achieve your desired sauce consistency.
⏱️ 2 min - 13
Add the fried paneer cubes to the wok and toss gently to coat them evenly with the sauce. Turn off the heat immediately to prevent the paneer from becoming soggy.
⏱️ 1 min - 14
Sprinkle with chopped fresh spring onion greens. Plate the Paneer Crispy hot, garnishing with additional spring onion greens and a sprinkle of sesame seeds.
⏱️ 1 min