Gluten-Free Chilli Paneer
Elevate your dining experience with this Gluten-Free Chilli Paneer, a mouthwatering fusion of bold Indo-Chinese flavors tailored for gluten-sensitive diets. Juicy paneer cubes are lightly coated in cornstarch, shallow-fried to golden perfection, and tossed in a medley of vibrant bell peppers, onions, and a fiery, tangy sauce crafted with gluten-free soy sauce, red chili sauce, and tomato ketchup. The addition of aromatics like fresh ginger, garlic, and green chilies creates a fragrant base, while the cornstarch slurry ensures a glossy, thickened sauce that clings to every bite. Ready in just 35 minutes, this versatile dish can shine as a sizzling appetizer or a satisfying main course when paired with steamed rice. Perfect for weeknight dinners or entertaining guests, this spicy and savory recipe is sure to become a new favorite in your gluten-free repertoire!
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Recipe Information
Ingredients
- 250 grams Paneer
- 4 tablespoons Cornstarch
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Red chili sauce
- 2 tablespoons Tomato ketchup
- 1 medium, diced Bell pepper
- 1 medium, diced Onion
- 5 cloves, minced Garlic
- 1 inch piece, minced Ginger
- 2 sliced Green chilies
- 2 stalks, chopped Spring onions
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Oil
- 0.5 cup Water
Instructions
Cut the paneer into 1-inch cubes.
In a mixing bowl, combine 2 tablespoons of cornstarch, a pinch of salt, and a little water to make a smooth batter. Add the paneer cubes and coat them evenly.
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the paneer cubes and shallow fry them until they are golden brown and crispy on all sides. Remove and set aside.
In the same pan, add the remaining oil and sauté minced garlic, ginger, and green chilies until fragrant.
Add the diced onions and bell pepper to the pan and stir fry for 3-4 minutes or until they start to soften.
In a small bowl, combine gluten-free soy sauce, red chili sauce, and tomato ketchup. Mix well and pour it into the pan. Stir everything together.
In another small bowl, mix the remaining 2 tablespoons of cornstarch with 0.5 cup of water to make a slurry. Add it to the pan and stir well to thicken the sauce.
Once the sauce has thickened, add the fried paneer cubes into the pan and toss them gently, ensuring they are well coated with the sauce.
Season with salt and black pepper to taste.
Garnish with chopped spring onions and serve hot as an appetizer or with steamed rice as a main course.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6546 mg | 285% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 28.6 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1541 mg | 119% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1267 mg | 27% | |
*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.
