Air fryer recipe · Starters
Dry Chilli Paneer (Indo-Chinese)
Glossy soy-chilli paneer with crunchy peppers and onions in a sticky, spicy glaze.
- 28 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 385kcal
- 27.7 gprotein
- 14.1 gcarbs
- 24.7 gfat
- 1.1 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer (cubed)300 g
- Corn flour3 tbsp
- Capsicum & onion (diced)1 cup
- Dark soy sauce2 tbsp
- Green chilli sauce1 tbsp
- Garlic (chopped)1 tbsp
Method
Coat the paneer
Toss paneer cubes in corn flour with a splash of water and a pinch of salt so a light slurry clings to each side. This crisps in the basket and helps the sauce grip later.
Crisp the paneer
Mist the coated cubes with oil and air-fry at 200C for 8 minutes until pale gold, then set aside. Doing the paneer first keeps it firm before it meets the sauce.
Char the vegetables
Add diced capsicum and onion to the basket with a teaspoon of oil and air-fry for 4 minutes until smoky-edged but still snappy. The slight char gives the dish its restaurant aroma.
Make the glaze
In a wide pan, sizzle chopped garlic, then stir in soy sauce, green chilli sauce, a pinch of sugar and a spoon of corn-flour slurry until glossy. Cook just until it thickens into a clinging sauce.
Toss and finish
Fold the air-fried paneer and vegetables into the glaze off the heat so nothing turns rubbery. For a final crisp-up, return the tossed cubes to air-fry at 200C for 3 minutes.
