Air Fried Chili Paneer

🧂 Ingredients

• 1 lb. Paneer

  around 400-450g cut into roughly 3/4 inch cubes
• 3 Tbsp. All Purpose Flour
• 4 Tbsp. Corn Starch

  for Paneer frying, and Sauce
• 1 Tsp. Salt
• ½ Tsp. Black Pepper
• 3 Dried Kashmiri Red Chilies

  rehydrated and processed to a paste
• 2 Green Chilies

  sliced lengthwise
• 2 Cups Onions

  cut into large pieces with layers separated
• 2 Cups Bell Peppers

  cut into large pieces
• 2 Tbsp. Cooking Oil

  Safflower used in video
• 1 Tbsp. Garlic

  minced
• 1 Tbsp. Ginger

  grated
• 2 Tbsp. Dark Soy Sauce
• 2 Tbsp. Sweet Chili Sauce

  or Ketchup or Sweet and Sour Sauce
• 2 Tbsp. Red Chili Sauce

  we used Ching’s brand
• 1 Tsp. Kashmiri Red Chili Powder

  Optional for more color
• 1 Tsp. Brown Sugar
• 1 Tbsp. White Vinegar
• 2 Tbsp. Green Onions

  white part (for Sauce)
• 2 Tbsp. Green Onion

  green part (for Garnish)
• 1 Cup Water

  more if you like more sauce

Instructions

• 1 Soak the dried Kashmiri chilies in warm water for 10-15 minutes, and then
  process with a couple of spoon into a red Chili paste
• 2 Paneer Fry – In a large bowl, add the Paneer pieces along with All Purpose
  Flour, 2 Tbsp. Corn Starch, Salt and Black Pepper. Mix everything so all the
  Paneer pieces are coated with the dry mixture on all side. Then add 2-3
  tablespoons of water, and mix until all the water is absorbed, and there is no
  more dry flour left. Only add a spoonful of water at a time, to avoid creating a
  runny batter.
• 3 Paneer Fry – Line the Air Fryer bucket/tray with parchment paper, and spray
  cooking spray. Then place all the paneer pieces spaced apart so they don’t stick
  to one another, and crisp on all sides. Spray additional cooking spray on top,
  and fry for 15 minutes at 350 F , turning the pieces over half-way to crisp the
  bottom of the paneer pieces.
• 4 In a wok over medium heat, add 1 Tbsp. of Oil along with the Onions and Bell
  Pepper, Sauté for about 2 minutes to eliminate the raw flavors, and still retain
  their crisp. Afterwards, transfer them to a bowl for later use.
• 5 In the empty wok, add 1 Tbsp. of Oil, and allow it to heat up. Then add the
  minced Garlic, and grated Ginger and sauté for 1 minutes.
• 6 Then add the Green Chilies and Red Kashmiri Chili Paste, and Red Kashmiri Chili
  Powder and sauté until the oil becomes red.
• 7 Then add the Black Soy Sauce, Sweet Chili Sauce, Red Chili Sauce, Brown Sugar,
  and combine until all ingredients are fully incorporated. Then add 1 cup of
  water and bring this mixture to a simmer, and add the Corn Starch slurry (1
  Tbsp. Corn Starch + 1 Tbsp. cold water) to thicken the sauce.
• 8 Add the Onions, Bell Peppers, white part of the Green Onions, Paneer pieces, and
  White Vinegar. Stir until all ingredients are coated with the sauce, and then
  turn off the heat.
• 9 Serve with Rice or Noodles, or Quinoa, or even enjoy it as an appetizer.
• 10 Enjoy 🙂

Nutrition Info