Frys

Chilli Paneer Dry

100% natural ingredientsVeg4.7(72 reviews)

Indo-Chinese wok toss with soy, chilli and spring onion.

Medium spicy

₹420₹504for 4 people · 170 g / person

14 min cook timeStandard prep

Servings

Minimum 4 people per dish

min 4 pax

From our kitchen notebook

What’s in the crate

Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.

Paneer — batons400 g
Chilli-soy sauce mix120 ml
Prepared in our kitchen
Soy, chilli and vinegar blended with a cornflour slurry.
Made from: Soy sauce, Red chilli sauce, Corn flour
Peppers & spring onion — pre-cut160 g

Pre-washedPre-cutPre-marinatedVacuum-sealedIce-packed

Recipe

5 steps · about 14 minutes from crate to table.

1
Unpack and check the formula5 min
Lay out Chilli-soy sauce mix, Peppers & spring onion and bring paneer to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
2
Heat the oil3 min
Bring the oil to a steady medium-high — a pinch of batter should rise immediately without browning.
3
Fry in batches7 min
Fry paneer in small batches so the oil stays hot, then drain on a rack, not paper.
4
Toss with the tempering2 min
Flash the chilli-soy sauce mix, peppers & spring onion in a hot pan and toss the fried pieces through it for 30 seconds.
5
Rest, season and serve2 min
Rest 2 minutes off the heat, taste for salt, then serve hot. Medium heat. Bloom the chilli in oil for colour.