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There is a certain exotic flair with fusion foods and more so with Indian Chinese. Yes, you heard right, there is a cuisine known as Indian Chinese. Many many years ago, some people from China migrated to India, some say they were traders, and they ultimately settled in India. They brought their foods and their style of cooking and then somewhere along they way, it got hints of Indian styles and cuisine as well, hence Indian Chinese. It is now very popular and everyone loves the popular pairing. With this colorful and flavorful Chili Paneer recipe, we have combined a staple Indian ingredient (Paneer) with the aromatic flavors of Chinese food. Give it a shot and you will not be sorry.


Paneer – 10 oz, cubed
Soy Sauce – 3 Tbsp (divided)
Oil – 3 Tbsp
Dried Red Chilies – 2 or to taste, cut into small pieces
Ginger – 2 Tbsp, minced
Garlic – 2 Tbsp, minced
Green Chilies – 2 or to taste, sliced lengthwise
Onion – 1/2 medium, cut into large pieces
Bell Pepper – 1, cubed (different color bell pepper optional)
Chili Sauce – 1 Tbsp or to taste (Sambal works well)
White Vinegar – 1 Tbsp
Corn Starch – 1 Tbsp mixed with 2 Tbsp of Water
Green Onions – 2 stalks, cut into small pieces on the diagonal


1. Marinate cubed Paneer with 1 Tbsp of Soy Sauce for 10 minutes.
2. Heat Oil in a large wok or pan and add marinated Paneer. Saute until Paneer is lightly browned on all sided.
3. Drain excess oil and remove Paneer from the pan and keep aside. Leave excess Oil in the pan.
4. In the same Oil, add chopped Dried Red Chilies. Saute for 10-15 seconds.
5. Add Ginger, Garlic, Green Chilies and saute for 30-40 seconds.
6. Add Onions and Bell Pepper and saute for about 1 minute.
7. Add 2 Tbsp of Soy Sauce, Chili Sauce and White Vinegar and mix well.
8. Add back sauteed Paneer and mix well.
9. Add Corn Starch and Water mixture and mix well to coat evenly.
10. Garnish with chopped Green Onions and serve immediately.

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