High-Protein Chilli Paneer

Sauce

1. 1

   Whisk soy sauce, tomato ketchup, red chilli sauce, vinegar, sugar, and water together until well combined.

Main method

2. 2

   In a bowl, combine cornflour, red chilli powder, pepper, and salt.

3. 3

   Add the paneer cubes and toss until each piece is evenly coated with the dry mixture.

   Kitchen notes · Added by ReelsMeals: The paneer is covered in an even layer of the dry mixture. Toss gently so the cubes keep their shape.

4. 4

   Heat a shallow layer of oil in a wok or large skillet over medium‑high heat.

5. 5

   Shallow‑fry or air‑fry the coated paneer cubes until they turn lightly golden and become crispy, about 3–4 minutes. Remove and set aside on paper towels to drain excess oil.

   Kitchen notes · Added by ReelsMeals: The paneer is lightly golden and crisp. Drain the cooked pieces on paper towels before returning them to the wok.

6. 6

   In the same wok, add a little fresh oil if needed and heat over high heat.

7. 7

   Add the finely chopped garlic, ginger, and sliced green chillies; sauté for about 30 seconds until fragrant.

   Kitchen notes · Added by ReelsMeals: The aromatics smell fragrant. Keep them moving so they cook evenly.

8. 8

   Add the cubed onion and capsicum; stir‑fry on high heat for 1 minute, keeping the vegetables crunchy.

   Kitchen notes · Added by ReelsMeals: The vegetables remain crunchy after stir-frying. Keep the vegetables moving over high heat.

9. 9

   Pour the prepared sauce (see component) over the vegetables and stir to combine.

10. 10

    Return the fried paneer to the wok and toss everything together on high heat for another 1–2 minutes, ensuring the paneer is well coated with the sauce.

    Kitchen notes · Added by ReelsMeals: The paneer is coated evenly in the sauce. Toss gently to avoid breaking the paneer cubes.

11. 11

    Garnish with sliced spring onions and serve immediately.