Hakka Chilli Paneer

Name: Hakka Chilli Paneer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 red onion, roughly chopped; 4 garlic cloves, finely chopped; 1–2 fresh red or green chillies, finely sliced (optional); 1–2 fresh red or green chillies, finely sliced (optional); 2 tbsp tomato ketchup; 2 tbsp dark soy sauce; 1 lime, juiced; 1 tsp brown sugar; 3 tsp cornflour; ¼ tsp ground white or black pepper; ¼ tsp ground white or black pepper; 4 tbsp sunflower or vegetable oil, for frying; 4 tbsp sunflower or vegetable oil, for frying; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; ½ a bell pepper, cut into 1-inch pieces (optional); ½ tsp Kashmiri chilli powder; Handful of fresh coriander, finely chopped; 3 spring onions, finely sliced; 1 tsp white sesame seeds, to serve; 1 tsp sesame oil; 450 g paneer, cut into ½-inch cubes

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

What could be more irresistible than cubes of crispy paneer coated in a sweet, sticky chilli sauce? This Indo-Chinese classic is much loved in Kolkata and is always part of any feast.

Ingredients

450 g paneer, cut into ½-inch cubes
3 tsp cornflour
¼ tsp</

Asia
China
India
Kolkata
Lunch
Supper
Vegetarian

Method

In a bowl, lightly dust the cubed paneer with the cornflour and ground pepper.
Heat the oil in a wok, kadai or frying pan and when hot, fry the paneer until crispy and bronzed on one or two sides. Do this in batches, removing the paneer with a slotted spoon and draining on kitchen paper as you go.
Using the same pan for the sauce, add a little more oi