Chili Paneer

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

Here’s another example of a Indo-Chinese dish-one that fuses the flavors of both Indian and Chinese cuisine.  This is a stir-fry dish, so make sure to have all your ingredients prepped and ready before cooking.  The recipe for the paneer can be found here (3/4 gallon of whole milk makes approximately 1 pound of paneer).  Also make sure to look for a variety of ketchup that is naturally sweetened.


  • 1 pound paneer, cut into 1 inch cubes
  • 4 tablespoons low-sodium soy sauce
  • black pepper, to taste
  • 1 tablespoons ketchup
  • 3 tablespoons light muscavado raw sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons oil
  • 1 small red onion, diced
  • 1 tablespoon garlic, minced
  • 1 green bell pepper, julienned
  • 1/2 red bell pepper, julienned
  • 1/2 yellow pepper, julienned
  • Fine sea salt to taste
  • 2 fresno chilis, sliced into rings


  1. Spray a flat griddle pan with non-stick cooking spray.  When hot, brown both sides of paneer cubes.  Set aside.
  2. Whisk together soy sauce, pepper, ketchup, raw sugar, and corn starch with 2 tablespoons cold water until smooth.  Set aside.
  3. Heat oil.  Add in onion, garlic, peppers, and a pinch of salt.  Keep stirring over high heat until vegetables become translucent but still hold their shape.  Add in paneer and sauce.  Stir gently on low heat until thick (this takes a minute or so).   Can be served with brown basmati or jasmine rice.  Enjoy!
This entry was posted on Tuesday, April 3rd, 2012 at 2:46 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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