I recently discovered a twist on Paneer Easy Recipes that has quickly become one of my favorites. The tender cubes of paneer are elevated with a striking blend of corn starch, red chilly powder, and salt that lends an enticing, perfectly crisp texture. This recipe truly spices up any meal.

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I’m excited to share my take on a quick and spicy Chilly Paneer recipe that brings a fresh twist to your meal routine. I started experimenting with this dish when I was craving something bold yet easy to whip up.

The recipe calls for 300g paneer, 1 tbsp corn starch, 1/2 tbsp red chilly powder, and 1/2 tbsp salt to create a perfect balance of heat and flavor. There’s something really fun about combining these ingredients into a dish that taps into spicy Indian flavors while giving a nod to some trendy Maggi inspired ideas.

This dish is not only perfect for those who enjoy a little fire in their food but also appeals to lovers of vegetarian spicy snacks. I know it might sound simple but trust me, when you try this Chilli Panner style starter its going to change the way you look at paneer recipes forever.

Enjoy experimenting and watch your taste buds dance!

Why I Like this Recipe

I like this recipe because its super simple and I dont have to spend forever in the kitchen. The way the paneer gets crisp on the outside and soft inside is really on point. I love how the spice mix brings out a great flavor without making it too spicy. And honestly, I like that its a quick meal that takes around 30 minutes so I can whip it up even on busy days.

Ingredients

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Paneer supplies essential proteins and calcium for a healthy balanced diet.
Its soft texture and mild flavor absorb zesty sauces perfectly.
Corn starch ensures a crispy coating and even sauce distribution.
Red chilli powder adds vibrant heat and a smoky aroma throughout dish.
Its spice level can be adjusted to suit a milder taste if needed.
Salt enhances overall flavor, merging spicy and savory elements seamlessly.
Each ingredient contributes taste and nutrition, making this dish satisfying and balanced.
A fusion of protein and spice elevates this Indian street food classic.
These ingredients, though simple, create a dish bursting with flavor.

Ingredient Quantities

300g paneer

1 tbsp corn starch

1/2 tbsp red chilly powder

1/2 tbsp salt

How to Make this

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1. Cut the paneer into even bite sized cubes.

2. In a bowl, mix together the corn starch, red chilly powder and salt.

3. Toss the paneer cubes in the spice mix so that every piece is well coated.

4. Let the paneer marinate for 5 minutes so that the flavors can settle in.

5. Preheat a nonstick pan on medium heat.

6. Place the paneer cubes in the pan without crowding and let them cook evenly.

7. Turn the cubes occasionally to get all sides a nice crisp.

8. Keep an eye on them until they turn a light golden color.

9. Once cooked, take them out and let them cool for a minute.

10. Serve hot and enjoy your homemade Chilly Paneer!

Equipment Needed

1. Cutting board
2. Sharp knife
3. Mixing bowl
4. Measuring spoons
5. Nonstick pan
6. Spatula or tongs
7. Plate

These are the basic tools you need to get started with the recipe.

FAQ

Q: How do I get the paneer nice and crispy?

A: Its important to coat the paneer well with the corn starch, salt and red chilly powder before frying. Make sure the oil is hot enough so it doesnt soak too much oil.

Q: Can I use something else if I dont have corn starch?

A: Sure you can use all purpose flour, but it might not give the same crispiness as corn starch does.

Q: How can I adjust the spiciness of the dish?

A: You can modify the amount of red chilly powder to suit your taste. Add more if you like it extra spicy or reduce it for a milder flavour.

Q: Do I need to marinate the paneer?

A: Its a good idea to let the paneer sit with the spices for about 10 minutes before frying so the flavours really soak in.

Q: How long does it take to cook?

A: Its pretty quick, about 15 to 20 minutes total from start to finish, including prep and frying.

Chilly Paneer Recipe Substitutions and Variations

If you dont mind a slight texture change you can swap paneer with firm tofu or even halloumi cheese
You can replace corn starch with arrowroot powder or potato starch if those are handy
If you cant find red chilly powder, try a pinch of cayenne pepper or a bit of paprika
For salt, you might use sea salt or low sodium salt as a good alternative

Pro Tips

1. Try not to crowd the pan when cooking the paneer, cause if you do, they might end up steamin instead of gettin that perfect crisp.
2. Even though the marination time is only a few minutes, letting the paneer sit a bit longer if you can might give the spices more chance to really soak in.
3. Watch your heat closely, cause a little too high and you might end up burning the spices; lower the heat if needed so every piece gets evenly cooked.
4. Experiment with a tiny squeeze of lemon after cooking to brighten up the flavors even more, but be careful not to overdo it.