This Indo Chinese Paneer stir fry has Indian cottage cheese, bell peppers and a spicy sweet mix of sauces. There is no deep-frying involved. This vegetarian high protein Paneer recipe is healthy, takes 15 minutes and ideal for lunchbox too.
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It is not very often that I make Indo-Chinese at home. We try to avoid greasy food at home and even though we enjoy it as takeout, I rarely cook dishes like Chili Gobi. Instead, I look for recipes that do not involve deep-frying.
Just like this wholesome and healthy Chili style Paneer stir fry. When I say Chili style, I am referring to the Indo- Chinese Chili and not the Mexican style, you guys.
To make this delicious paneer fry recipe, you need a combination of sauces – they are fiery, Umami packed and instantly elevate any dish. I use Soy sauce even in my soups. The flavor is incredible.
Ingredients
- Paneer – is the main ingredient, here. I have used store-bought paneer here. Pick ones that are firm and holds shape. Some brands have crumbly paneer, which does not work here.
- Sesame oil – Asian sesame oil is what I recommend. Feel free to use any neutral flavored vegetable oil if you do not have this.
- Onions, garlic and bell peppers – for flavor, crunch and texture. Colorful bell peppers make this dish appetizing, colorful and packed with anti-oxidants and Vitamin C.
- Tahini – Unlike most Indo- Chinese recipes, I have used Tahini here. Nutty, aromatic and bold, it adds an earthy charm to this dish. Substitute this with 2 tsp toasted white sesame seeds if you cannot source this.
- Other sauces and seasonings- A combination of vegan oyster sauce, spicy Sriracha and soy does the job neat and clean. In my opinion, these three are indispensable in any pantry and they are quite affordable. For a lighter color, use light soy sauce. But both dark and light are ok.
Head to the recipe card for detailed ingredients list.
To make this vegan and gluten- free,
- substitute Paneer with pressed Tofu or Taw-Kwa ( extra firm tofu that is usually used in many Asian dishes. Can be found in Asian stores. I recommend the Fortune brand.)
- use liquid Aminos instead of soy sauce for a gluten free option.
- make sure that all your sauces are free from gluten. This applies to Tahini too.
Leftovers, storage & shelf life
- Leftover stir fry keeps well in the fridge for 2 days. Store in an air tight container that is clean and dry.
- I do not recommend freezing this. From my experience, it loses its original flavor and texture once it is frozen. The veggies turn soggy and it tastes flat.
- To reheat leftover paneer fry- allow it to come to room temperature. Once ready, add it to a heavy bottomed sauté pan with a splash of hot water, stir to mix and reheat on high flame.
- It is important to not reheat this gently on medium or low flame. This makes the dish soggy.
Stir-fry, woks and high heat
A very long time ago, I learned from a line cook that takeaway Asian food tastes the way it does because it is cooked on high heat in a commercial cooking range.
This affects the rate at which a wok heats up. When the wok heats up quickly and the ingredients are cooked for a brief time on high heat, the result is crunchy veggies or perfectly cooked protein.
However, this is a tad tricky to achieve at home. Our cooking ranges are not equipped the same way commercial ranges are. For this reason, I recommend that you pick a well seasoned carbon steel or iron wok to make any Indo – Chinese stir fries.
You can also use any pan you have but it should not be heavy bottomed. We need something that heats up quickly.
A good quality wok is a great investment. It does not cost a fortune if you know where to buy and what to buy. Consider it if you make Asian food often at home.
I tend to incline towards a hammered iron wok. This is just the right thickness, weight, heats up quickly and also retains heat which is ideal for brief high heat cooking.
Variations
Some ingredients in this dish are non negotiable – garlic and onions, to be specific. You can play around with the following combinations, retaining these two.
- Instead of bell peppers, use blanched broccoli, baby broccoli, carrot strips or baby Bok Choy.
- Sriracha adds heat. Use regular red chili sauce instead.
- Add nuts and seeds. Cashews and sesame seeds are lovely here.
- Use spring onions – both green and white parts along with all the other ingredients. Add the white parts along with the onions and bell peppers. Garnish the dish with chopped spring onion greens. You need 2 stalks of spring onions here.
Avoid rubbery paneer
- Overcooking is the biggest cause here. Do not cook the Paneer for too long. Add the cubed paneer towards the end, 2 minutes shy of the whole cooking time.
- Cook them on high heat briefly. Technically, it really does not have to be cooked. We are looking at frying this to give it a pleasant texture with browned edges.
- Soak the Paneer cubes in hot water for 3 to 5 minutes, drain and let it dry on a paper towel before adding it to any recipe where frying paneer is a step. This is a game changer. The result is incredibly soft paneer cubes which stays that way for a while.
- Acidic ingredients in excess makes it harder. Use just a touch of vinegar or lemon juice.
- Low fat paneer or old paneer tends to dry out sooner. Pick regular ones and buy fresh, whenever possible.
Serving suggestions
Pair this semi-dry Paneer stir fry with some fried rice, steamed jasmine rice or with Rotis and Naans.
Stuff in wraps or Quesadillas. They are perfect! Add some more shredded fresh vegetables and lettuce for extra crunch and nutrition.
To make this a wholesome meal, serve this alongside some vegetarian fried rice like this Thai Fried rice. Add a vegetable packed dish like this no deep fry veg manchurian or sweet and sour vegetables.
Method
Prep all the vegetables, cube the paneer if needed and combine the sauces, vinegar in a mixing bowl. Set aside.
Heat a pan with oil. When the oil shimmers, add the garlic and ginger. Allow the garlic to become a light golden brown. The ginger will shrivel and wilt.
Immediately, tip in the bell peppers along with the paneer. Give a quick stir, all the while, ensuring that the heat is at the highest.
Stir in the sauce mixture along with salt, a pinch of brown sugar and ground white pepper. Mix quickly and thoroughly but gently. Take care not to break the paneer here.
Sprinkle the cornstarch and once again, combine everything. Cook for 1 more minute. Serve hot.
Paneer Stir Fry - Indo Chinese Chili Style
Ingredients
- 1.5 tbsp Asian sesame oil
- 300 grams Paneer cubed
- 100 grams Bell peppers chopped into bite sized pieces
- 1 cup Onion chopped into bite sized pieces
- 2 tbsp Garlic minced
- 1 tsp Ginger chopped finely
- 1/2 tsp cornstarch
Sauces
- 1/2 tbsp Soy sauce
- 1.5 tbsp Sriracha sauce
- 1/2 tbsp Sweet chili sauce
- 1 tsp vegan oyster sauce
- 1.5 tsp Vinegar
- 2 tsp Tahini sauce
Seasoning
- 1/2 tsp Salt or to taste
- 1 tsp White pepper powder
- 1/2 tsp brown sugar or jaggery
Instructions
- Prep all the vegetables, cube the paneer if needed and combine the sauces, vinegar in a mixing bowl. Set aside.
- Heat a pan with oil. When the oil shimmers, add the garlic and ginger. Allow the garlic to become a light golden brown. The ginger will shrivel and wilt.
- Immediately, tip in the bell peppers along with the paneer. Give a quick stir, all the while, ensuring that the heat is at the highest.
- Stir in the sauce mixture along with salt, a pinch of brown sugar and ground white pepper. Mix quickly and thoroughly but gently. Take care not to break the paneer here.
- Sprinkle the cornstarch and once again, combine everything. Cook for 1 more minute. Serve hot.
Notes
2. Adding cornstarch towards the end gives this dish a glossy finish. I highly recommend it but feel free to skip if you are not a fan. A little goes a long way here. Please do not use more than the quantity I have given.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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