This sweet chili paneer recipe is totally crave-worthy. The paneer is lightly battered, pan-fried until golden, then mixed with stir-fried onion and green pepper and the most delicious sweet and sticky sauce.
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- ⅓ cup cold water
- ¼ cup all-purpose flour (gluten-free, if needed)
- ¼ teaspoon EACH: sea salt and pepper
- 12 ounces (350 grams) paneer (cut into 1″ pieces)
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon seasoned rice vinegar
- 4 tablespoons cooking oil (avocado works well)
- 2 tablespoons finely minced ginger
- 4 garlic cloves, finely minced
- Optional: spicy green chili pepper, minced
- 1 green bell pepper, chopped
- 1 red onion, chopped
- Minced cilantro, to serve
- Whisk the water, flour, salt, and pepper together in a medium-sized bowl. Add the paneer and mix it so that it is coated lightly in the batter.
- Add the cornstarch and soy sauce to a small bowl and mix well. Add the remaining sauce ingredients and mix once more.
- Heat the oil in a large frying pan over medium-high heat. When the oil is hot, add the pieces of paneer then discard the remaining batter. Fry the paneer until golden brown on all sides, about 10 minutes. Once brown, remove the paneer from the pan and discard all but 1 tablespoon of the oil.
- Add the ginger, garlic, and (if using) the spicy pepper to the pan and cook for 2 minutes. Add the bell pepper and onion and cook for 2-3 minutes, or just until the veggies begin to soften.
- Return the paneer to the pan and pour in the sauce. Mix everything together and let it thicken for 1 minute. Serve with a little cilantro sprinkled on top.
To save time, prep the veggies while the paneer cooks.