Paneer Chile Dry

Name: Paneer Chile Dry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 2 tablespoons plus 1 teaspoon cornstarch; 1/2 teaspoon freshly ground black pepper, plus more for serving; 1/4 teaspoon Kashmiri red chile powder (or other mild red chile powder); 1 pound paneer (store-bought or homemade), cut into 3/4-inch cubes (see Tip); 2 tablespoons soy sauce (preferably dark soy sauce); 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1/4 cup vegetable or other neutral oil; 3 whole dried red chiles (such as dundicut or Thai), stems removed; 3 fresh green Thai or serrano chiles, sliced; 1 tablespoon garlic paste or freshly grated garlic; 1 teaspoon ginger paste or freshly grated ginger; 1 bell pepper, halved, seeded and cut into 3/4-inch pieces; 1 medium onion, halved and cut into 3/4-inch pieces; 2 scallions, sliced; Rice (optional), for serving

By Zainab Shah

Updated Oct. 12, 2023

Paneer Chile Dry — Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(471)
Comments: Read comments

Served at restaurants on both sides of the Pakistan-India border, this spicy, sticky paneer’s popularity is testament to China’s culinary influence on the region. The word “dry” in the title references the preparation’s consistency compared to more saucy, gravy-rich dishes. Coating paneer in batter then frying it gives the mild fluffy cheese a crispy crust, then tossing it in a thick chile-soy sauce imbues it with salt and heat. Onion and bell pepper provide just enough fresh, sweet relief until the next bite. The dish forms a deluge of pleasurable textures and fiery flavor in 30 minutes. If you’d like, you can substitute tofu for the paneer and skip the batter frying.

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Ingredients

Yield:4 servings

3tablespoons all-purpose flour
2tablespoons plus 1 teaspoon cornstarch
½teaspoon freshly ground black pepper, plus more for serving
¼teaspoon Kashmiri red chile powder (or other mild red chile powder)
1pound paneer (store-bought or homemade), cut into ¾-inch cubes (see Tip)
2tablespoons soy sauce (preferably dark soy sauce)
2tablespoons ketchup
1tablespoon rice vinegar
¼cup vegetable or other neutral oil
3whole dried red chiles (such as dundicut or Thai), stems removed
3fresh green Thai or serrano chiles, sliced
1tablespoon garlic paste or freshly grated garlic
1teaspoon ginger paste or freshly grated ginger
1bell pepper, halved, seeded and cut into ¾-inch pieces
1medium onion, halved and cut into ¾-inch pieces
2scallions, sliced
Rice (optional), for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, mix flour, 2 tablespoons cornstarch, ½ teaspoon black pepper and the Kashmiri red chile powder with ¼ cup water to form a smooth, thick paste. Add paneer and, using your hands or a spatula, coat evenly.
Step 2
In a small bowl, mix soy sauce, ketchup, rice vinegar and remaining 1 teaspoon cornstarch; set aside.
Step 3
In a large frying pan or wok, heat the oil for 45 seconds on high. Add paneer pieces and fry undisturbed until paneer starts to change color, 10 to 30 seconds. Flip to fry the opposite side until paneer starts to turn golden, 10 to 30 seconds more. Remove paneer pieces and set aside.
Step 4
To the same pan, stir in dried red chiles, fresh green chiles, garlic and ginger; cook for 30 seconds. Stir in bell pepper and onion and continue cooking, stirring occasionally, until onion and bell pepper soften, 3 to 5 minutes.
Step 5
Return the paneer to the pan and stir until everything is thoroughly mixed. Stir the soy sauce mixture then pour it into the pan. Cook, stirring, until the sauce evenly coats the paneer, onion and bell pepper, about 3 minutes. Top with additional black pepper and the scallions. Serve with rice or on its own.

Tip

If you’re using store-bought paneer, soak the cubes in warm water for 10 minutes for a light and fluffy texture.

Ratings

4 out of 5

471 user ratings

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Comments

Susan1 year ago

To make about a cup of paneer (although it’s easy to multiply), bring a quart of whole milk to a boil. Remove from heat. Add 2 T. white vinegar. Let it stand for 10 minutes. Pour into a cheesecloth-lined sieve. Gather the cheesecloth in your hand and gently squeeze to remove the excess whey. Transfer the "bag" of curds to a small plate. Put another plate on top and put a weight (like a big can of tomatoes) on top. Refrigerate for up to 2 days. It will be firm enough for this recipe in an hour.

Durham1 year ago

This is a very easy and tasty dish! Even my kids loved it (I made it less spicy than the recipe). One of the best dishes I've made from this website.

td1 year ago

Would halloumi work?

Kait3 months ago

Loved the recipe. My suggested alteration to take it up a notch - substitute Sambal Oelek for the ketchup

Patty NM4 months ago

Costco 2 lb paneer for the win!

Rahul5 months ago

Very good! Reminds me of apps my parents would order when we went out to eat. Aren’t with fried rice and cabbage. Great meal!

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