Paneer Chili Garlic Bites
Crispy pan-fried paneer cubes tossed in a sticky chili garlic glaze for a punchy Indian small bite.
The trick is to keep the glaze quick and hot so it clings to the paneer without turning soggy. A light dusting of cornflour helps the cubes crisp up beautifully, and a final toss with spring onions and sesame seeds adds freshness and crunch.
Serve them as a starter, a party nibble, or tucked into a wrap with crunchy salad. They come together in about half an hour and use pantry-friendly Indian ingredients you likely already have.
Ingredients
- 450 g firm paneer, cut into 2.5 cm cubes
- 2 tablespoons cornflour
- 1/2 teaspoon fine salt
- 3 tablespoons neutral oil, for pan-frying
- 6 garlic cloves, finely chopped
- 2 red bird's eye chilies, finely sliced (or 1 teaspoon chili flakes)
- 3 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon rice vinegar or white vinegar
- 2 teaspoons honey or maple syrup
- 1 teaspoon chili garlic sauce or sriracha
- 2 spring onions, thinly sliced (white and green parts separated)
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon freshly ground black pepper
Instructions
- Pat the paneer cubes thoroughly dry with kitchen paper. In a bowl, toss them with the cornflour and salt until evenly coated.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the paneer in a single layer (work in batches if needed) and fry for 2–3 minutes per side, until golden and crisp. Transfer to a plate lined with kitchen paper.
- Pour off all but 1 tablespoon of the oil from the pan. Reduce the heat to medium and add the garlic and chilies. Stir-fry for 30–45 seconds, until fragrant but not browned.
- In a small bowl, whisk together the soy sauce, ketchup, vinegar, honey, and chili garlic sauce. Pour into the pan and simmer for 1–2 minutes, stirring, until the sauce thickens into a glossy glaze.
- Return the paneer to the pan and toss gently to coat every cube in the glaze. Cook for 1 minute more, then stir through the white parts of the spring onions and the black pepper.
- Transfer to a serving plate, scatter with the green spring onion tops and sesame seeds, and serve immediately.
Cook’s tips
- Use firm or extra-firm paneer; soft paneer will break apart during frying.
- Dry the paneer well before coating—moisture prevents crisping.
- Keep the glaze on the thicker side so it clings rather than pools.
- For extra crunch, fry the paneer a little longer until deep golden.
Substitutions
- Swap paneer for halloumi or extra-firm tofu (press tofu first).
- Use chili flakes or cayenne if bird's eye chilies are unavailable.
- Replace honey with maple syrup to make it vegan.
- Add a pinch of sugar if your ketchup is not very sweet.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a hot pan or air fryer to restore crispness, as the glaze softens in the microwave.
Frequently asked questions
Can I make paneer chili garlic bites ahead of time?
You can fry the paneer up to a few hours ahead and keep it at room temperature. Make the glaze just before serving and toss together so the paneer stays crisp.
How do I keep the paneer from sticking to the pan?
Use a good non-stick pan and ensure the oil is hot before adding the paneer. Do not overcrowd the pan—fry in batches if necessary.
Is this recipe very spicy?
It has a moderate kick. For a milder version, remove the seeds from the chilies or use just one chili, and reduce the chili garlic sauce to half a teaspoon.
Can I air-fry the paneer instead of pan-frying?
Yes. Toss the coated paneer with 1 tablespoon of oil and air-fry at 200°C (400°F) for 8–10 minutes, shaking halfway, until golden. Then toss in the glaze as directed.
