This is a sponsored conversation written by me on behalf of Maille®. The opinions and texts are all mine. Indo-Chinese cuisine was basically developed by the Chinese community that settled down in the Eastern states of India. It is a perfect blend of Chinese seasoning with Indian tastes. I have heard that most of the Asian dishes that are available in India as part of the Indo-Chinese cuisine may not even exist elsewhere. But we are fans of these dishes nevertheless and in fact, you must try them out too. Be it Spring Rolls, Hakka Noodles, Momos, Manchurian, or Fried Rice, they are all so good! It’s loaded with flavors. It’s got a bit of everything - sweet, spice, and sourness. There’s a gravy version and a dry version and they both taste great. Basically in this recipe, paneer (Indian cottage cheese) is tossed in a sweet and spicy chili sauce. If you are looking for a gravy recipe, then check out this recipe - Paneer Chilli Gravy. It’s not the typical paneer chili recipe, since I have given it my own twist! Even this Dry Chili Paneer recipe is my version! I call it my quick or lazy version because there’s minimum prep required and 100% satisfaction is guaranteed.
Is a vegetarian dishContains no MSGCan be served as a snack or as an appetizerIt can be made in 15 minutesMinimal prep requiredRequires basic pantry staplesA perfect recipe for beginnersIt’s healthy
For this recipe, I have used the Maille Dijon Originale Mustard because its smooth and creamy texture is just what I need here.
For those who don’t know, paneer is made by coagulating the milk with lemon juice. This results in cottage cheese that can be used in a variety of ways. Paneer is used in appetizers, curries, and even sweets! It is delicious to taste and is a staple food in many parts of India. Paneer is made from milk but is very similar to tofu which is made from soy! It is also considered healthy and is rich in protein. It can be consumed raw. Sriracha - While this is the hot sauce I have used, you can use any hot sauce available to you. Honey - It helps bring in a certain sweetness to this dish. Maille Dijon Originale Mustard - The mustard sauce is a nice addition to this recipe. It gives it the required balance of flavor. Corn starch - This is used to coat the paneer cubes and make them crispy. Garlic and sesame seeds give this dish an aromatic flavor. You can also add ginger. Naturally fermented soy sauce is preferred. I use Coconut Aminos (you can also use Tamari) and rice vinegar to bring in the true Asian flavors. Cilantro or spring onions are added for garnish. I didn’t need to use any additional salt in this recipe because of all the sauces. Also, I used sesame oil for this Chilli Paneer. However, you can mix it with your noodles or fried rice, stuff it in (lettuce) wraps, tacos, over a pizza, etc. The options are plentiful. Surprisingly, Chilli Paneer also pairs well with Indian dishes like Jeera Rice, Cauliflower Rice, roti, naan, or pulao. They can be served as starters or appetizers at a party or get-together. Just insert 2-3 in toothpicks or skewers and serve! Feel free to add some dried or fresh herbs like basil to the creamy honey sriracha sauce for more flavor. You can either deep-fry the paneer cubes or air-fry them instead of sautéing them. Add some bell peppers, celery, and onions/shallots to this to make the Chilli Paneer recipe crunchier and filling. It also helps to increase the quantity. Feel free to experiment with other flavors of Maille mustard in this Chilli Paneer recipe. If sesame oil is unavailable to you, you can use any other vegetable oil. Use naturally fermented soy sauce like Coconut Aminos or Tamari. Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
