Chilli Paneer Dry

🔥 Prep

• Cut the 250 g paneer into 1.5‑cm cubes and place in a bowl.
• Sprinkle 2 tbsp corn flour and ½ tsp of the 1 tsp salt over the paneer; toss to coat evenly.
• Slice the 1 capsicum into thin strips.
• Peel and slice the 1 onion into similar‑sized strips.
• Roughly chop the 3 green chillies (remove seeds for less heat if desired).
• Peel and finely mince the 5 garlic cloves.
• In a small cup, combine 1 tbsp soy sauce, 1.5 tbsp chilli sauce, and the remaining ½ tsp salt; set aside.

🔥 Cook

• 1. Heat 2 tbsp of the 4 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the coated paneer cubes in a single layer and fry for 3‑4 minutes, turning occasionally, until golden brown and crisp on all sides.
• 3. Using a slotted spoon, transfer the fried paneer to a plate lined with paper towels; leave the oil in the pan.
• 4. Add the remaining 2 tbsp oil to the same pan, then add the minced garlic and chopped green chillies; sauté for 30 seconds over medium heat until fragrant.
• 5. Toss in the sliced onion and capsicum strips; stir‑fry for 2‑3 minutes until the vegetables are just tender‑crisp but still bright.
• 6. Pour the prepared soy‑chilli sauce mixture into the pan; stir and cook for 1 minute to let the sauce thicken slightly.
• 7. Return the crispy paneer cubes to the wok; toss gently to coat every piece evenly with the sauce.
• 8. Continue to stir‑fry for another 1‑2 minutes over medium heat so the paneer absorbs the flavors and the dish is hot throughout.
• 9. Taste and adjust seasoning if needed; then remove from heat.

🔥 Serve

• Transfer the chilli paneer dry to a serving plate or bowl while hot.
• Garnish with a sprinkle of extra sliced green chillies or toasted sesame seeds if desired.
• Serve immediately as an appetizer or side dish alongside fried rice, noodles, or plain steamed rice.