Bombay Chilli Paneer



  • 400 g cubed paneer

For the batter:

  • 1/4 cup whole wheat flour
  • 1 tbsp corn flour
  • 1 tsp chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp grated garlic
  • Water as needed
  • Salt and Pepper to taste
  • Sesame Oil for frying

For the sauce:

  • 3 cloves garlic, chopped
  • 1 tbsp, grated ginger
  • 1 medium red onion, chopped
  • A few green chillies, sliced
  • 2 tbsp Szechuan Sauce
  • 1 tsp tomato ketchup
  • 1 tbsp water
  • Sliced spring onions to serve


Fried Paneer:

  1. Make the batter by mixing all the flour, spices, seasoning, garlic, and water enough to make a thick cream.
  2. Leave the batter to rest for about 20 minutes before tossing in the cubed paneer.
  3. Deep-fry the batter-covered paneer in hot oil until it is crispy.
  4. Remove the paneer from the oil and let it drain on a paper towel.

The Sauce:

  1. Sauté the garlic in a little oil and add in the onions, ginger, salt and pepper, and chillies.
  2. Cook for about three minutes and add in the sauces along with water.
  3. Cook the sauce for about 1 – 2 minutes before stirring in the paneer.
  4. Top with sliced spring onions before serving.

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