Rice Free Chilli Paneer
Total time40 min
Prep time20 min
Cook time20 min
4.8(21)
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Learn more →Ingredients
4 servings
For the paneer
- 14 oz paneer, cut into 1-inch cubes
- 3 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tbsp tomato ketchup
- 1 tsp chilli sauce or sriracha
- 1 tsp sugar
- 1 tsp cornstarch
- 3 tbsp water
For the stir-fry
- 3 tbsp neutral oil, divided
- 1 medium yellow onion, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 medium red bell pepper, cut into 1-inch pieces
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 green chillies, thinly sliced
- 3 green onions, thinly sliced, white and green parts separated
- 1 tsp sesame oil
Instructions
- 1
In a mixing bowl, toss the paneer cubes with 3 tbsp cornstarch, salt, and black pepper until each piece is evenly coated.
- 2
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, chilli sauce, sugar, 1 tsp cornstarch, and water until smooth. Set aside.
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