Chili Paneer
Chili Paneer is an Indo-Chinese dish that has increasingly gained traction over the last few years. First introduced in the Chinatown neighborhood of Kolkata (formerly Calcutta), in northeastern India, Chili Paneer fuses Chinese and Indian flavors into a warm, savory, irresistible dish.
While the thought of making paneer, the cheese at the center of this dish, may seem daunting, don’t worry. It’s super simple to make and can set up in the fridge in about an hour. One caveat: DO NOT use milk that is ultra-pasteurized. The milk proteins that bond to create the cheese are destroyed during ultra-pasteurization, so the curds will not form with an ultra-pasteurized milk as the base. Milk that says it is, simply, "pasteurized" is the perfect choice.
1/2 gallon whole milk that is NOT ultra-pasteurized
2-3 Tablespoons apple cider vinegar, lemon juice, or white wine vinegar
3 Tablespoons corn starch
3 Tablespoons all-purpose flour, rice flour, or chickpea flour
1 Tablespoon plus 2 teaspoons Chicken 65 Spice Mix, divided
Water as needed to make a batter and to make a sauce
1/4 cup vegetable oil or as needed for frying
2 Tablespoons soy sauce or tamari sauce
2 Tablespoons rice vinegar
1 Tablespoon your favorite garlic-chili sauce
2 Tablespoons tomato paste
1 inch minced fresh ginger
2-3 cloves fresh garlic
1 large stalk celery, sliced
1 spicy green chile, like serrano, sliced
1 medium red onion, cut into a 1/2 inch dice
1 large green, yellow, or red bell pepper, cut into a 1/2 inch dice
Green onions, sliced, and Toasted Sesame Seed to garnish
1. Make the paneer. Pour milk into a large pot and start to warm up over medium-low heat. Stir often to try and prevent the milk solids from sticking to the bottom of the pan. When the milk has started bubbling but not boiling, remove from heat. Pour in two Tablespoons apple cider vinegar and stir. You should start to see curds form together and separate from the whey. Curds will be white, whey will be yellow and generally clear. If the curds aren’t quite pulling together, add an additional tablespoon of vinegar and stir again. When all the curds have coagulated and are floating at the top, line a colander with cheesecloth. Strain the solids into the cheesecloth. Gather the edges of the cloth so you have a nice, tight ball, and press all the water out. Put the cheese ball and strainer into the refrigerator and weight the cheese so it continues to drain. Leave it to set for at least one hour and up to overnight.
2. When you’re ready to cook, prep your remaining ingredients so you’re ready to go. Put cornstarch and flour into a large bowl along with one teaspoon Chicken 65 Spice Mix. Add enough water to make a relatively loose batter.
3. In a smaller bowl, mix soy sauce, rice vinegar, tomato paste, garlic-chili sauce, and one teaspoon Chicken 65 Spice Mix.
4. Mince fresh ginger and garlic, and chop celery, chile pepper, red onion, and bell pepper. Slice green onions at a sharp angle.
5. Heat vegetable oil in a deep frying pan over medium-high heat until it shimmers.
6. Remove paneer from the cheesecloth. Slice paneer into 1/2 to 1-inch squares. Roll paneer squares through the prepared batter and place in hot oil. Cook, 2-3 minutes per side, until the paneer is golden-brown all over. Remove to a plate lined with paper towels to drain.
7. Add more oil to the hot pan if necessary. When oil is ready, add ginger, garlic, and chile pepper and saute for one minute. Then add onion, celery, and bell pepper. Toss with remaining Tablespoon Chicken 65 Spice Mix. Saute for another 2-3 minutes, until vegetables have started to soften but are still crunchy.
8. Add the soy sauce mixture. Lower heat to medium and toss, stirring constantly. If you think the sauce is too thick add in a little bit of water.
9. Stir in the cubes of fried paneer, and toss to coat thoroughly. Cook for another 1-2 minutes or until sauce has thickened slightly and remove from heat. Garnish with green onions and Toasted Sesame Seeds and serve with naan, or over ramen or rice.
