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Bang Bang Style Chili Paneer Bites



Paneer: – 2 tablespoons cornstarch – 4 1/2 teaspoons soy sauce – 1/2 teaspoon ground cayenne pepper or hot red chile powder – 1/4 teaspoon salt – 1/4 teaspoon pepper – 1/4 cup plus 1 teaspoon cooking oil, divided, or more as needed – 1 7- to 10-ounce package Real California paneer, cut into 3/4-inch dice – 2 scallions, thinly sliced – 1 jalapeño, halved lengthwise, seeded, and thinly sliced Chili Sauce: – 3 tablespoons Real California plain Greek-style yogurt – 2 tablespoons sweet chili sauce (see note) – 2 tablespoons mayonnaise – 4 1/2 teaspoons Sriracha or other hot sauce – 1 1/2 teaspoons fresh lemon juice – 1/4 teaspoon salt – 1/4 teaspoon pepper :Paneer, Greek Yogurt, Indian, Bang Bang Sauce, Chili Sauce, Summer Snacking, Cheese
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To make the Paneer: In a medium bowl, combine cornstarch, soy sauce, cayenne, salt, pepper, and 1 teaspoon cooking oil. Add paneer and stir until lightly coated. Set aside for 5 minutes.

Meanwhile, make the Chili Sauce: In a small bowl, combine yogurt, sweet chili sauce, mayonnaise, hot sauce, lemon juice, salt, and pepper.

In a large heavy skillet over medium-low, heat remaining 1/4 cup oil, or more as needed to reach 1/4-inch deep. Add paneer, spacing out the pieces, and cook until browned, 7 to 10 minutes, flipping halfway through.

Transfer to a paper towel-lined plate or platter, then transfer to a medium bowl. Add scallions, jalapeño, and 3 tablespoons chili sauce (save remaining chili sauce for another use). Serve warm.

Note: Look for sweet chili sauce in the Asian or ethnic section of the supermarket.

Recipe by Chef Manish Tyagi / @chef_manishtyagi