Gluten-Free Chili Paneer
Discover a bold and irresistible twist on a classic favorite with this Gluten-Free Chili Paneer recipe—a vibrant fusion of spicy, tangy, and savory flavors that make it the perfect choice for those avoiding gluten without sacrificing taste. Featuring crispy paneer cubes coated in a light batter of cornstarch and rice flour, this dish is packed with aromatic garlic, fresh ginger, and fiery green chilies, all tossed with colorful sautéed vegetables in a gluten-free soy sauce and tomato-chili glaze. Ready in just 40 minutes, this crowd-pleaser is ideal as a spicy appetizer or paired with steamed rice for a satisfying main course. Garnished with fresh spring onions, it’s an indulgent and gluten-free take on the ever-popular Indo-Chinese chili paneer that’s sure to impress!
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Recipe Information
Ingredients
- 400 g Paneer
- 4 tablespoons Cornstarch
- 2 tablespoons Rice flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- for frying Vegetable oil
- 2 tablespoons Vegetable oil
- 6 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 Green chilies, sliced
- 1 medium Onion, diced
- 1 medium Capsicum (bell pepper), diced
- 2 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 teaspoon Vinegar
- 2 tablespoons Spring onions, chopped
Instructions
Cut the paneer into 1-inch cubes and set aside.
In a mixing bowl, combine cornstarch, rice flour, 1 teaspoon salt, and black pepper. Add water gradually to form a smooth batter.
Add paneer cubes into the batter and coat them evenly.
Heat enough vegetable oil in a frying pan over medium heat. Once hot, fry the paneer cubes in batches until they are golden and crispy. Remove and place on paper towels to drain excess oil.
In another pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic, ginger, and sliced green chilies. Sauté for about 30 seconds until fragrant.
Add diced onions and capsicum. Sauté for 3-4 minutes until they are slightly tender but still crisp.
In a small bowl, mix the gluten-free soy sauce, tomato ketchup, red chili sauce, and vinegar. Pour this mixture into the pan with the vegetables.
Stir well and cook for another 2 minutes to combine the flavors.
Add the fried paneer cubes to the pan and gently toss everything together to coat the paneer with the sauce.
Garnish with chopped spring onions before serving.
Serve hot as an appetizer or with steamed rice for a main course.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 76.8 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 7906 mg | 344% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 33.8 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2372 mg | 182% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
