Can We Substitute Cornflour for Cornstarch in Cooking Chilli Paneer?

The question of whether cornflour can be substituted for cornstarch often arises in the culinary world, particularly for those following different regional cuisine or kitchen practices. In the context of preparing chilli paneer, a popular Indian dish made from paneer (cottage cheese) and cooked with a spicy tomato-based sauce, the answer is not straightforward.

Understanding Cornstarch and Cornflour

First, let’s clarify the confusion surrounding cornstarch and cornflour. While they are indeed related, they have distinct uses and properties:

Cornstarch: Known as cornflour in the UK, cornstarch is a fine, starchy, and flavorless ingredient widely used as a thickener in cooking and baking. It is made from the endosperm of corn kernels, which is flour-like in texture. It is highly effective at thickening sauces and casseroles, as it forms a clear, smooth texture without altering the taste of the dish.

Cornflour: Used in the UK and often known as cornstarch in the US, cornflour is the fine powder made from ground corn kernel. However, it is important to note that in some parts of the UK, cornflour may refer to a different type of flour, so for clarity, it is best to use the term cornstarch when referring to the thickening agent.

The Substitution: Cornflour vs. Cornstarch in Chilli Paneer

When it comes to cooking chilli paneer, the traditional recipe calls for cornstarch, which helps in achieving the perfect consistency and smooth texture of the gravy. However, in an emergency or when you simply have cornflour on hand, you can use it as a substitute. Here are the key considerations:

Ratio and Usage

One of the main differences between cornstarch and cornflour is their starch content and the amount needed for thickening. Cornstarch is more potent, meaning a lesser amount is required to achieve the desired thickening effect compared to cornflour.

To substitute cornstarch with cornflour in a chilli paneer recipe, you should use a higher proportion of cornflour. A general guideline is to use about 3 parts cornflour for every 2 parts cornstarch. This means if you normally add 2 tablespoons of cornstarch, you would add approximately 3 tablespoons of cornflour.

Impact on Texture

When used as a thickener, cornflour tends to leave a grittier texture compared to cornstarch. This is due to its lower starch content and the fact that it can form a less uniform film over the water molecules. Therefore, if using cornflour as a substitute, you may need to adjust the cooking time slightly to allow the thickening effect to settle in.

Preparing Chilli Paneer with Cornflour

Here is a simple recipe to prepare chilli paneer using cornflour as a substitute for cornstarch:

Ingredients

150g paneer, cut into small cubes 1 onion, finely chopped 3 garlic cloves, minced 2-3 green chillies, finely chopped 1 can (400g) diced tomatoes, drained 2 tsp garam masala 1 tsp turmeric Salt to taste 4 tbsp cornflour 2 tbsp oil or ghee Chopped coriander for garnish (optional)

Instructions

Heat the oil or ghee in a pan over medium heat. Add the chopped onions and cook until they turn golden brown. Add the garlic and green chillies, and fry for a minute until the aroma comes through. Add the diced tomatoes and cook until they soften and form a smooth paste. Stir in the garam masala and turmeric, and cook for another minute. Season with salt. Add the cube of paneer and mix well. Cook for a few minutes until the paneer is evenly coated with the sauce. In a separate bowl, mix the cornflour with a little water to make a slurry. This helps in achieving a smooth consistency and prevents lumps from forming. Slowly add the cornflour slurry to the sauce, stirring continuously to ensure the sauce thickens evenly. If lumps form, you can sieve the mixture to smooth it out. Cook for another 2-3 minutes, or until the sauce has reached your desired consistency. Turn off the heat and serve the chilli paneer garnished with chopped coriander, if desired.

Additional Tips and Variations

While cornflour and cornstarch can be used interchangeably to a certain extent in chilli paneer, there are a few additional tips and variations you might find useful:

Temperature Control

Using cornflour as a substitute may require a bit more attention to heat management. Ensure the mixture is cooked over low to medium heat to avoid lumps and for a smoother final product.

Blending and Mixing

Using a blender to blend the cornflour with water before adding it to the sauce can help achieve a smoother consistency and prevent lumps.

Alternative Substitutions

If you prefer a smoother, less grittier texture, you might consider using tapioca starch or arrowroot powder as alternatives to cornstarch. These are more refined and will yield a clearer and smoother gravy compared to cornflour.

Conclusion: Flexibility in Cooking

While the traditional recipe for chilli paneer calls for cornstarch, understanding the properties of both cornflour and cornstarch will allow you the flexibility to choose the best option based on availability and personal preference. By adhering to the correct ratios and cooking techniques, you can achieve a delicious and perfectly thickened chilli paneer, whether using cornflour or cornstarch.