This Hakka restaurant style chilli paneer is a quick and easy vegetarian meal idea. Packed with a sweet, tangy and spicy sauce with crisp peppers and onions, this is a fantastic way to encourage meatless meals in your home, that's ready in 20 minutes! The paneer is so filling that you won't miss the meat!
Chilli paneer is a popular Indian-Chinese dish, that you will generally find on the menus of Indian and Hakka restaurants. The sauce is unique, as it is the perfect balance of sweet, salty, and tangy, with the right amount of spice.
To be honest, the dish is neither truly Indian nor Chinese, but it's freakin' good, and that's what's important at the end of the day - right?
Paneer is a great protein option if you are a vegetarian, or are looking to cut down on meat in your diet. It is often referred to as 'Indian cheese'. It's a little bit less spongey than tofu, but is a blank slate for flavour!
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Ingredients
- Paneer cubes: You can generally find pre-fried paneer cubes in the freezer section of your grocery store. If not, you can cut a regular brick of paneer into cubes, and shallow fry them in some vegetable oil until they are golden brown. You can also spray with non-stick cooking spray and air fry.
- Soy sauce: You can use reduced sodium or regular soy sauce, or alternatively, tamari for a deeper flavour.
- Ketchup
- Chilli sauce: I used one of my favourite Indian-Chinese chilli sauces. You can use green chilli or red chilli. These tend to be more acidic in flavour.
- Fresh garlic
- Ginger
- Rice wine vinegar
- Bell peppers
- Red onion
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Cut the vegetables and garlic - Chop the bell peppers and onions into even-sized chunks. Peel and mince the garlic.
In a mixing bowl or a measuring cup, mix together the ingredients for the sauce. Set aside.
Heat a deep skillet over medium-high heat. Spray the skillet with non-stick cooking spray, and add the bell peppers and onions. Sauté until brown.
One the peppers and onions are brown, add the garlic and lightly sauté. Once the garlic is lightly brown, add the paneer and top with the sauce.
Let the sauce simmer for 5 minutes on medium heat. In the meantime, prepare the cornstarch slurry by mixing the water and cornstarch together until there are no lumps. After the sauce has simmered for 5 minutes, add the cornstarch mixture and combine.
Let the sauce simmer for another 3-5 minutes, and enjoy!
Expert Tip
If you find the sauce too sour add a couple of tablespoons of honey or brown sugar to balance out the sauce. Depending on the chilli sauce that you use, it can add extra acidity!
Substitutions
- Paneer: Substitute with tofu if you cannot find paneer.
- Rice wine vinegar: Regular white vinegar works fine.
- Green chilli sauce: If you cannot find this, sriracha or chilli garlic sauce work well.
Variations
- Extra spicy: Add some Thai chillies to give the dish an extra spicy twist.
- Chicken / Shrimp: This sauce works for chicken and shrimp as well!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large skillet
- Mixing bowl
Storage
This paneer will keep well in the fridge for 2-3 days. Store in an airtight container.
To reheat, microwave covered, or reheat on medium-low on the stove.
I do not recommend freezing this paneer, as the sauce may change in consistency.
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Hakka Restaurant Style Chilli Paneer
Ingredients
- 1 lb Paneer cubed, fried
- 1 Red onion cut in chunks
- ½ Green bell pepper cut in chunks
- ½ Red bell pepper cut in chunks
- 1 tablespoon Garlic minced
- 2 teaspoon Ground ginger
- ½ cup Soy sauce
- ¼ cup Ketchup
- 1 teaspoon Rice wine vinegar
- ¼ cup Chilli sauce
- 1 tablespoon Corn starch
- 1 tablespoon Cold water
Instructions
- Make the sauce: In a mixing bowl or a measuring cup, mix together the ingredients for the sauce. Set aside.2 teaspoon Ground ginger, ½ cup Soy sauce, ¼ cup Ketchup, 1 teaspoon Rice wine vinegar, ¼ cup Chilli sauce
- Sauté the vegetables: Heat a deep skillet over medium-high heat. Spray the skillet with non-stick cooking spray, and add the bell peppers and onions. Sauté until brown.1 Red onion, ½ Green bell pepper, ½ Red bell pepper
- Add the paneer: One the peppers and onions are brown, add the garlic and lightly sauté. Once the garlic is lightly brown, add the paneer and top with the sauce.1 tablespoon Garlic, 1 lb Paneer
- Thicken the sauce: Let the sauce simmer for 5 minutes on medium heat. In the meantime, prepare the cornstarch slurry by mixing the water and cornstarch together until there are no lumps. After the sauce has simmered for 5 minutes, add the cornstarch mixture and combine.1 tablespoon Corn starch, 1 tablespoon Cold water
- Finish: Let the sauce simmer for another 3-5 minutes, and enjoy!
Video
Notes
- You can generally find pre-fried paneer cubes in the freezer section of your grocery store. If not, you can cut a regular brick of paneer into cubes, and shallow fry them in some vegetable oil until they are golden brown. You can also spray with non-stick cooking spray and air fry.
- If you find the sauce too sour add a couple of tablespoons of honey or brown sugar to balance out the sauce. Depending on the chilli sauce that you use, it can add extra acidity.
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