Indian Chinese ChillI Paneer (Hakka Restaurant Style)

5 from 2 votes

Indian Chinese ChillI Paneer (Hakka Restaurant Style)

This Indian Chinese chilli paneer is a hakka restaurant style recipe that is quick and easy and the perfect 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 - The paneer is so filling that you won't miss the meat!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Keyword: Hakka style chilli paneer, Indo-chinese chilli paneer, Restaurant style chilli paneer

Servings: Servings

Calories: 438kcal

Author: Sunena Anand

Equipment

Ingredients

1 lb Paneer cubed, 1-1 ½"
2 tablespoon Soy sauce
1 tablespoon Sriracha hot sauce
¼ cup Corn starch
2 tablespoon Ginger & garlic paste
1 Red onion cut in chunks
½ Green bell pepper cut in chunks
½ Red bell pepper cut in chunks

Chilli Paneer Sauce

⅓ cup Soy sauce
¼ cup Ketchup
¼ cup Sriracha hot sauce
2 tablespoon Brown sugar

Instructions

Bring 1L of water to a boil in a kettle or in a pot on the stove.
In a measuring cup, mix together the ingredients for the chilli sauce. Set aside.
⅓ cup Soy sauce, ¼ cup Ketchup, ¼ cup Sriracha hot sauce, 2 tablespoon Brown sugar
Add the cubed paneer to a large mixing bowl, and cover with the boiled water. Ensure the paneer is completely submerged in the water, and let the cubes soak for 5-7 minutes until soft.
1 lb Paneer
Once the paneer is soft, drain the water and lightly dab with paper towel to dry off the extra moisture.
Add the soy sauce and sriracha to the paneer and lightly toss so all the cubes are coated. Sprinkle with corn starch, and toss again to coat the cubes.
2 tablespoon Soy sauce, 1 tablespoon Sriracha hot sauce, ¼ cup Corn starch
Heat a large skillet over medium-high heat. Add 2 tablespoons of vegetable oil, and the paneer cubes to the skillet. Let the paneer cubes brown on all sides while tossing occasionally.
Once the paneer is golden brown, add the ginger & garlic paste, and chunks of bell pepper and red onion to the skillet. Toss well, and let the vegetables sauté until browned and slightly softened.
2 tablespoon Ginger & garlic paste, 1 Red onion, ½ Green bell pepper, ½ Red bell pepper
Add the chilli sauce to the skillet once the vegetables have slightly cooked through, and toss well to ensure everything is well-coated. Turn the heat down to medium-low, and let the sauce thicken slightly for 5-7 minutes. Once the sauce is thick, remove from the heat and serve.

Notes

Balance the sauce: If you find the sauce sour because of the chilli sauce you are using, add a couple extra tablespoons of honey or brown sugar to balance out the sauce.

Do not skip soaking the paneer: This will give you a softer, creamier texture, as if the paneer is homemade.

Avoid overcrowding: Use a large enough skillet or wok to avoid overcrowding the ingredients. This will keep the heat high, and will prevent the paneer and vegetables from steaming.

Nutrition