Soy-Free Chilli Paneer
Indulge in the vibrant flavors of Soy-Free Chilli Paneer, a delicious twist on the classic Indo-Chinese favorite made completely without soy. Perfect for vegetarians, this quick and easy recipe combines crispy batter-coated paneer cubes with a medley of sautéed onions, bell peppers, and aromatic spices. A tangy, fiery sauce crafted from tomato ketchup, red chili sauce, and vinegar beautifully coats the paneer, delivering bold, mouthwatering flavors without the need for soy-based ingredients like soy sauce. Ready in under 45 minutes, this dish is ideal for serving as a zesty appetizer or a flavorful main course. Garnished with fresh spring onions, it's a must-try for lovers of spicy, crowd-pleasing recipes!
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Recipe Information
Ingredients
- 300 g Paneer
- 3 tbsp Cornflour
- 2 tbsp All-purpose flour
- 1 tsp Red chili powder
- 1 tsp Salt
- 4 tbsp Water
- 500 ml Vegetable oil
- 1 large Onion
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 4 Garlic cloves
- 1 inch Ginger
- 2 Green chilies
- 3 tbsp Tomato ketchup
- 2 tbsp Red chili sauce
- 1 tbsp Vinegar
- 0.5 tsp Black pepper
- 2 stalks Spring onions
Instructions
Cut the paneer into 1-inch cubes. Set aside in a large bowl.
In a separate bowl, mix the cornflour, all-purpose flour, red chili powder, salt, and water to form a smooth batter.
Heat the vegetable oil in a pan over medium-high heat.
Dip the paneer cubes into the batter to coat them evenly, then gently lower them into the hot oil. Fry until golden brown on all sides. Remove them with a slotted spoon and set on a paper towel to drain excess oil.
Dice the onion and bell peppers. Mince the garlic and ginger. Slice the green chilies.
In a large non-stick pan, heat 2 tablespoons of the same oil used for frying over medium heat. Add the minced garlic and ginger, sautéing until golden and fragrant.
Add the diced onions and sauté until they become translucent.
Add the green and red bell peppers along with the sliced green chilies. Stir fry for 3-4 minutes until the peppers are slightly softened but still retain a bite.
Lower the heat and add the tomato ketchup, red chili sauce, vinegar, and black pepper. Stir to combine.
Add the fried paneer cubes, tossing them gently to coat well with the sauce and vegetables.
Roughly chop the spring onions and add them to the pan. Give a final toss, ensuring everything is well combined.
Serve hot, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
5157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.6 g | 662% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 5516 mg | 240% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 45.0 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1858 mg | 143% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1962 mg | 42% | |
*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.
