Chinese
Chilli Paneer (Indo-Chinese Style)
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Chilli Paneer (Indo-Chinese Style) is Chinese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the paneer into 1 inch cubes and toss them with 2 tbsp of the corn flour, the maida, kashmiri chili powder, pepper, a pinch of the salt and a sprinkle of water so the coating sticks.
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Heat 2 tbsp of the oil in a wide pan and shallow fry the paneer on medium high heat, turning, for 3 to 4 minutes until crisp and golden on the sides, then lift it out. Fried longer, paneer turns rubbery.
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Heat the last tbsp of oil in a wok on the highest heat, add the chopped garlic, ginger and slit green chilies for 30 seconds, then the onion and capsicum cut into squares and the spring onion whites, and toss 2 minutes.
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Add the soy sauce, red chili sauce, ketchup, vinegar, sugar and the rest of the salt, then the water with the remaining corn flour stirred into it, and cook 1 minute until glossy.
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Toss in the paneer, coat it in the sauce for a minute and finish with the spring onion greens. Eat it with fried rice or hakka noodles. It is what the vegetarians at the table order when everyone else gets chilli chicken.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Chilli Paneer (Indo-Chinese Style), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chilli Paneer (Indo-Chinese Style) carries dairy, gluten, and soy. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Bai Zhou (Plain Rice Congee) |
| Gluten | Yes | Bai Zhou (Plain Rice Congee) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Bai Zhou (Plain Rice Congee) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 320 kcal
- Protein
- 13 g
- Carbs
- 17 g
- Fat
- 22 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 620 mg
- Saturated fat
- 9 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Chilli Paneer (Indo-Chinese Style) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.