Nothing like Indo-Chinese food to perk up your day! One of my fondest memories was to go to Ching’s restaurant with my family in Bangalore and eat some mouth-watering food. Our order would always have hunan chicken, chicken lollipop, egg fried rice, and yes, Chilli Paneer! Here is my recreation of that dish. Enjoy 🙂

Ingredients for the Saute：

• Small Red Bell Pepper (Cubed) – 1 
• Small Green Bell Pepper (Cubed) – 1
• Small Yellow Bell Pepper (Cubed) – 1
• Small Sized Red Onion (Cubed) – 1
• Indian Green Chilli (Slit lengthwise) – 2
• Ginger Garlic Paste – 1 tbsp

Ingredients for the Paneer Dredging (Mix the below ingredients together)：

• Paneer (Cubed) – 400 g 
• All-purpose flour – 3 tsp
• Cornstarch – 1/2 tsp
• Salt – a pinch
• Black Pepper powder – a pinch
• Vegetable oil – enough to fry the paneer

For the sauce (Mix the below ingredients together)：

• Low sodium light soy sauce – 1 tbsp
• White Vinegar – 1 tbsp
• Ketchup – 3 tbsp
• Brown Sugar – 1 tsp
• Kashmiri Chilli Powder – 1/2 tsp
• Water – 4 tbsp

Method: 

1. Dredge the cubed paneer in the dredging mixture ingredients.
2. Heat vegetable oil in a wok, and when the oil is hot, add the dredged paneer. Fry until the paneer turns golden brown. Scoop out the paneer and let it drain out any excess oil.
3. Retain 2 tbsp of oil in the wok for the rest of the recipe. Add the ginger garlic paste and saute for a minute.
4. Add the vegetables (bell peppers, Indian chilli, and onions) and saute until they are cooked through.
5. Add the sauce mixture and mix well. Let the mixture come to a boil.
6. Add the fried paneer pieces and mix well for two minutes.
7. Serve warm with parathas. Enjoy 🙂