Cody Casey
Chilli paneer is a popular Indo-Chinese dish made with batter-coated, crispy fried paneer cubes tossed in a spicy, salty, tangy, and sweet sauce. It can be served as a dry version appetizer or a gravy version main course with rice or noodles. The dish can be made in a cast-iron skillet by heating oil/ghee in the pan and frying the paneer cubes until golden brown. The key is to ensure the spices do not burn, and the paneer does not become chewy. The cast-iron pan must be well-seasoned.
Can you make chilli paneer in a cast iron skillet?
| Characteristics | Values |
|---|---|
| Pan type | Non-stick pan or a well-seasoned cast-iron skillet |
| Oil | 2-3 teaspoons of oil/ghee |
| Batter | Cornflour, all-purpose flour, red chilli powder, black pepper powder, water |
| Frying | Fry paneer cubes until golden-brown on both sides |
| Spices | Ginger, garlic, green chillies, soy sauce, vinegar, celery |
| Veggies | Onions, spring onions, bell peppers |
| Sauce | Spicy, sweet, salty, tangy |
| Serving | Appetizer or main course with rice or noodles |
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What You'll Learn
Preparing the cast-iron skillet
To prepare a cast-iron skillet for making chilli paneer, start by spreading oil on the surface of the pan. You can use 2 teaspoons of oil/ghee if you are using a well-seasoned cast-iron pan. Heat the pan well. If you are using lemon juice in your recipe, dip each slice of paneer in lemon juice before placing it in the pan.
Once the pan is hot, place the paneer pieces in the pan and let them fry on medium heat for 3 to 4 minutes, until the bottom is crisp. Then, reduce the heat and use two spatulas (one small and one medium) to gently turn the pieces to the other side. Add the rest of the oil and let it fry until crisp on medium heat.
Hold the paneer with the spatulas and position one of the sides on the pan, frying for a minute. Turn them to the other side. Turn off the pan and transfer the fried paneer to a serving plate.
If you are using a cast-iron pan, make sure it is well-seasoned and be extra cautious as the spices can easily burn. It is best to serve the chilli paneer within 10 to 15 minutes, otherwise, it will begin to lose its crisp texture.
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Making the batter
To make the batter for chilli paneer, you will need cornflour, all-purpose flour, salt, red chilli powder, and pepper powder. You can also add ginger and garlic for extra flavour. The cornflour and all-purpose flour should be in a 1:1 ratio, with a small amount of salt, chilli powder, and pepper powder to taste. You can adjust the consistency of the batter by adding water; it should be neither too thick nor too thin.
If you want to make your chilli paneer gluten-free, you can substitute the all-purpose flour with rice flour. You can also add spices like soy sauce, red chilli sauce, green chillies, black pepper, sugar, and vinegar to taste. It is important to note that adding too much water can dilute the flavours of the batter.
To prepare the paneer for frying, cut the paneer block into cubes. You can rinse the paneer with water before cutting it, but this is not necessary. You can also dip the paneer cubes in lemon juice or soy sauce before coating them in the batter.
Once the batter is ready, coat the paneer cubes evenly and set them aside on a plate. Heat oil in a cast-iron skillet or pan, and once it is hot, gently place the coated paneer cubes in the oil, making sure they are not overcrowded. Fry the paneer cubes until they are golden brown on both sides, being careful not to overcook them as they can become chewy.
You can also bake the battered paneer cubes in an oven at 200 degrees Celsius for 15-20 minutes, flipping them halfway through to ensure even cooking.
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Frying the paneer
Step 1: Prepare the paneer
Before frying, the paneer needs to be coated in a batter or dry spice mixture. To make a batter, mix cornflour, all-purpose flour (or an alternative such as rice flour), salt, red chilli powder, and pepper powder with water to create a medium consistency. The batter should not be too thick or too thin. Coat the paneer cubes evenly with the batter. Alternatively, for a dry coating, toss the paneer cubes in soy sauce, then coat them with cornstarch until a thin layer forms.
Step 2: Heat the cast-iron skillet
Place your cast-iron skillet on medium-high heat. Add a tablespoon of oil, such as avocado oil or sesame oil, to the pan. You only need a small amount of oil, about 2 teaspoons, if using a well-seasoned cast-iron skillet. Spread the oil evenly across the pan.
Step 3: Fry the paneer
Once the oil is hot, carefully place the coated paneer cubes into the pan in a single layer, ensuring they are spaced apart. Fry the paneer on medium-high heat for 2-3 minutes until the bottom is crisp and golden brown. Then, using two spatulas, gently turn the paneer cubes over and fry the other side. Be careful not to overcrowd the pan, and fry the paneer in batches if necessary.
Step 4: Finish frying and serve
Once both sides of the paneer cubes are golden brown and crisp, remove them from the pan and set them aside. If needed, add a little more oil to the pan between batches. The fried paneer is now ready to be tossed in the chilli sauce and served as an appetizer or added to a curry. For a dry version, serve the chilli paneer as an appetizer with mint chutney. For a gravy version, serve it as a main course with rice or noodles.
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Making the sauce
Chilli paneer is a popular Indo-Chinese dish with a distinct flavour and aroma. The sauce is a key component of this dish, and there are a few variations to making it. The three primary ways of making chilli paneer are dry, semi-dry, and gravy versions. The dry version is best served as an appetizer, while the gravy version is great as a main course with rice or noodles. The semi-dry version works well as an appetiser or a main course.
To make the sauce, you can use a combination of soy sauce, vinegar, and chilli sauce. You can also add in some celery, ginger, garlic, and dried red chillies to enhance the flavours. If you want to make it spicier, you can add more red chilli powder or use fresh green chillies. For a gluten-free option, use tamari instead of soy sauce.
The consistency of the sauce can be adjusted to your preference. For a thicker gravy, reduce the amount of water added. To thin out the sauce, add a little more water, but be careful not to dilute the flavours too much. You can always taste and adjust the seasonings as needed.
If you're using a cast-iron skillet, make sure it's well-seasoned, and be cautious as the spices can burn easily. The trick to preventing the spices from burning is to use a small amount of oil or ghee, and to cook on medium-high heat.
To make a vegan version of chilli paneer, substitute the paneer with extra-firm tofu cut into bite-sized pieces.
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Serving suggestions
Chilli paneer is a popular Indo-Chinese dish that can be served as an appetizer or a main course. The dry version is best served as an appetizer, while the gravy version is more suitable for a main course. Here are some specific serving suggestions for chilli paneer:
Appetizer
Chilli paneer dry can be served as an appetizer or a snack. It can be paired with a variety of dipping sauces, such as mint chutney. You can also serve it with an onion salad or cocktail picks for a more interactive and festive presentation.
Main Course
For a heartier meal, chilli paneer gravy can be served with rice or noodles. Specifically, it goes well with plain brown rice, fried rice (such as veg fried rice, Schezwan fried rice, or burnt garlic fried rice), or noodles (such as Hakka noodles or chow mein). If you want to add some greens, serve it with stir-fried veggies such as onions, capsicum, and chillies.
For those who enjoy bread, chilli paneer can also be served with tandoori roti, naan, chapati, paratha, or even as a filling for roti rolls.
Customization
Chilli paneer can be customized to your taste preferences. You can make it gluten-free by using rice flour instead of all-purpose flour and tamari (gluten-free soy sauce) instead of regular soy sauce. For a vegan option, simply replace the paneer with extra-firm tofu cut into bite-sized pieces.
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Frequently asked questions
Yes, you can make chilli paneer in a cast iron skillet. You will need to use 2 teaspoons of oil or ghee if using a cast iron pan.
You should use 2 teaspoons of oil or ghee if using a cast iron pan. If you are using a non-stick pan, you can use up to 3 tablespoons of oil.
To fry paneer in a cast iron skillet, spread half of the oil in the pan and heat it well. Once hot, place the paneer pieces in the pan and fry on medium heat for 3 to 4 minutes, until the bottom is crisp. Reduce the heat and gently turn the pieces over to the other side using 2 spatulas. Add the rest of the oil and fry until crisp.
Chilli paneer can be served with mint chutney as an appetizer or as a side dish with dal-rice, curry-rice, pilaf, or biryani.
