Air Fried Chili Paneer
Chili Paneer is a delicious fusion dish that combines the bold flavors of Indian spices with the tangy and spicy elements of Chinese cuisine. This popular Indo-Chinese recipe features crispy paneer cubes tossed in a savory and spicy sauce, making it a perfect appetizer or main course. Easy to make and incredibly tasty, Chili Paneer is sure to become a favorite in your home.
Table of Contents
- About Air Fried Chili Paneer
- Why You’ll Love Air Fried Chili Paneer
- What Is In Air Fried Chili Paneer?
- Key Ingredients
- How To Make Air Fried Chili Paneer?
- Have It Your Way!
- Nutritional Facts about Air fried Chili Paneer
- Other Recipes You’ll Love
- Chili Paneer Recipe
About Air Fried Chili Paneer
Chili Paneer originated from the rich culinary traditions of Indo-Chinese cuisine, which blends Indian and Chinese flavors. This fusion style became popular in India, especially in regions with significant Chinese immigrant populations.
Chili Paneer is a staple in Indian-Chinese restaurants, often enjoyed as a starter or a main dish. It reflects the creativity of Indian chefs in integrating Chinese cooking techniques with local ingredients.
The popularity of Chili Paneer has grown over the years, becoming a beloved dish in homes and restaurants alike. Its unique blend of spicy, tangy, and savory flavors has made it a go-to choice for those craving something different yet familiar.
Why You’ll Love Air Fried Chili Paneer
- Spicy and Tangy: A perfect balance of heat and tanginess that tantalizes your taste buds.
- Crispy Texture: Paneer cubes are fried to golden perfection, adding a delightful crunch.
- Quick and Easy: Simple ingredients and fast preparation make it ideal for any occasion.
- Versatile: Can be enjoyed as an appetizer, snack, or main course.
- Vegetarian Delight: A perfect option for vegetarians seeking bold flavors.
What Is In Air Fried Chili Paneer?
This flavorful dish includes:
- Paneer: The star ingredient, providing a soft and chewy texture.
- Bell Peppers: Adds color and crunch to the dish.
- Onions: Adds sweetness and a mild bite.
- Garlic: Enhances the flavor with its pungent aroma.
- Green Chilies: Brings heat to the dish.
- Soy Sauce: Adds a savory umami flavor.
- Chili Sauce: Adds spiciness and depth.
- Corn Starch: Helps create a crispy coating on the paneer.
- Spring Onions: For garnish and added flavor.
Key Ingredients
- Paneer: Fresh paneer cubes, either homemade or store-bought.
- Bell Peppers: Use a mix of red, green, and yellow for vibrant colors.
- Onions: Sliced thinly to blend well with the other vegetables.
- Garlic: Freshly minced garlic for the best flavor.
- Green Chilies: Adjust quantity based on your heat preference.
- Soy Sauce: Low-sodium soy sauce is recommended.
- Chili Sauce: Use your favorite brand or homemade chili sauce.
- Corn Starch: To coat the paneer and give it a crispy texture.
- Spring Onions: Chopped for garnish.
How To Make Air Fried Chili Paneer?
Make Chili Paste
- Soak the dried Kashmiri chilies in warm water for 10-15 minutes, and then process with a couple of spoon into a red Chili paste.
Air-fry Paneer
- Paneer Fry – In a large bowl, add the Paneer pieces along with All Purpose Flour, 2 Tbsp. Corn Starch, Salt and Black Pepper. Mix everything so all the Paneer pieces are coated with the dry mixture on all side. Then add 2-3 tablespoons of water, and mix until all the water is absorbed, and there is no more dry flour left. Only add a spoonful of water at a time, to avoid creating a runny batter.
- Paneer Fry – Line the Air Fryer bucket/tray with parchment paper, and spray cooking spray. Then place all the paneer pieces spaced apart so they don’t stick to one another, and crisp on all sides. Spray additional cooking spray on top, and fry for 15 minutes at 350 F , turning the pieces over half-way to crisp the bottom of the paneer pieces.
Stir-fry Vegetables
- In a wok over medium heat, add 1 Tbsp. of Oil along with the Onions and Bell Pepper, Sauté for about 2 minutes to eliminate the raw flavors, and still retain their crisp. Afterwards, transfer them to a bowl for later use.
- In the empty wok, add 1 Tbsp. of Oil, and allow it to heat up. Then add the minced Garlic, and grated Ginger and sauté for 1 minutes.
- Then add the Green Chilies and Red Kashmiri Chili Paste, and Red Kashmiri Chili Powder and sauté until the oil becomes red.
- Then add the Dark Soy Sauce, Sweet Chili Sauce, Red Chili Sauce, Brown Sugar, and combine until all ingredients are fully incorporated. Then add 1 cup of water and bring this mixture to a simmer, and add the Corn Starch slurry (1 Tbsp. Corn Starch + 1 Tbsp. cold water) to thicken the sauce.
- Add the Onions, Bell Peppers, white part of the Green Onions, Paneer pieces, and White Vinegar. Stir until all ingredients are coated with the sauce, and then turn off the heat.
- Serve with Rice or Noodles, or Quinoa, or even enjoy it as an appetizer.
Have It Your Way!
- Adjust Spice Level: Increase or decrease the number of green chilies and chili sauce to suit your taste.
- Add Vegetables: Include other vegetables like carrots, broccoli, or snap peas for added nutrition and color.
- Protein Alternatives: Substitute paneer with tofu for a vegan version.
- Gluten-Free: Use gluten-free soy sauce and cornstarch.
- Sweetness: Add a teaspoon of honey or sugar to balance the heat if desired.
Nutritional Facts about Air fried Chili Paneer
- High in Protein: Paneer provides a good source of protein for vegetarians.
- Low in Carbs: Minimal carbs make it a healthy option.
- Rich in Vitamins: Bell peppers and onions add essential vitamins and antioxidants.
- Healthy Fats: Paneer contains healthy fats that are beneficial for overall health.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Gochujang Tofu
- Air Fried Black Pepper Tofu
- Thai Basil Braised Tofu
- Spicy Chili Garlic Tofu
Chili Paneer Recipe
Air Fried Chili Paneer
Air Fried Chili Paneer is a delicious fusion dish that combines the bold flavors of Indian spices with the tangy and spicy elements of Chinese cuisine. This popular Indo-Chinese recipe features crispy paneer cubes tossed in a savory and spicy sauce, making it a perfect appetizer or main course. Easy to make and incredibly tasty, Chili Paneer is sure to become a favorite in your home.
Ingredients
Air Fry Paneer
- 1 lb. Paneer around 400-450g cut into roughly 3/4 inch cubes
- 3 Tbsp. All Purpose Flour
- 4 Tbsp. Corn Starch for Paneer frying, and Sauce
- 1 Tsp. Salt
- ½ Tsp. Black Pepper
Chili Paneer
- 3 Dried Kashmiri Red Chilies rehydrated and processed to a paste
- 2 Green Chilies sliced lengthwise
- 2 Cups Onions cut into large pieces with layers separated
- 2 Cups Bell Peppers cut into large pieces
- 2 Tbsp. Cooking Oil Safflower used in video
- 1 Tbsp. Garlic minced
- 1 Tbsp. Ginger grated
- 2 Tbsp. Dark Soy Sauce
- 2 Tbsp. Sweet Chili Sauce or Ketchup or Sweet and Sour Sauce
- 2 Tbsp. Red Chili Sauce we used Ching’s brand
- 1 Tsp. Kashmiri Red Chili Powder Optional for more color
- 1 Tsp. Brown Sugar
- 1 Tbsp. White Vinegar
- 2 Tbsp. Green Onions white part (for Sauce)
- 2 Tbsp. Green Onion green part (for Garnish)
- 1 Cup Water more if you like more sauce
Equipment
Instructions
- Soak the dried Kashmiri chilies in warm water for 10-15 minutes, and then process with a couple of spoon into a red Chili paste
- Paneer Fry – In a large bowl, add the Paneer pieces along with All Purpose Flour, 2 Tbsp. Corn Starch, Salt and Black Pepper. Mix everything so all the Paneer pieces are coated with the dry mixture on all side. Then add 2-3 tablespoons of water, and mix until all the water is absorbed, and there is no more dry flour left. Only add a spoonful of water at a time, to avoid creating a runny batter.
- Paneer Fry – Line the Air Fryer bucket/tray with parchment paper, and spray cooking spray. Then place all the paneer pieces spaced apart so they don’t stick to one another, and crisp on all sides. Spray additional cooking spray on top, and fry for 15 minutes at 350 F , turning the pieces over half-way to crisp the bottom of the paneer pieces.
- In a wok over medium heat, add 1 Tbsp. of Oil along with the Onions and Bell Pepper, Sauté for about 2 minutes to eliminate the raw flavors, and still retain their crisp. Afterwards, transfer them to a bowl for later use.
- In the empty wok, add 1 Tbsp. of Oil, and allow it to heat up. Then add the minced Garlic, and grated Ginger and sauté for 1 minutes.
- Then add the Green Chilies and Red Kashmiri Chili Paste, and Red Kashmiri Chili Powder and sauté until the oil becomes red.
- Then add the Black Soy Sauce, Sweet Chili Sauce, Red Chili Sauce, Brown Sugar, and combine until all ingredients are fully incorporated. Then add 1 cup of water and bring this mixture to a simmer, and add the Corn Starch slurry (1 Tbsp. Corn Starch + 1 Tbsp. cold water) to thicken the sauce.
- Add the Onions, Bell Peppers, white part of the Green Onions, Paneer pieces, and White Vinegar. Stir until all ingredients are coated with the sauce, and then turn off the heat.
- Serve with Rice or Noodles, or Quinoa, or even enjoy it as an appetizer.
- Enjoy 🙂
Notes
- Paneer: Ensure the paneer is firm and fresh for the best texture.
- Oil Temperature: Make sure the oil is hot enough before frying paneer to achieve a crispy exterior.
- Sauce: Adjust the sauce ingredients to balance the flavor as per your taste preference.
- Serving: Serve immediately for the best texture and flavor. If reheating, do so gently to avoid making the paneer chewy.
Video
Nutrition
Serving: 1ServingCalories: 350kcal
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