Cheese   Chilli

Chilli Paneer is a popular Indo-Chinese dish that has gained immense popularity in recent years. It is a vegetarian dish made with homemade paneer (Indian cottage cheese) that is first coated in cornflour and then deep-fried until crispy. The crispy paneer cubes are then tossed in a spicy and tangy sauce made with soy sauce, tomato sauce, vinegar, and a variety of spices and vegetables like onions, bell peppers, and green chilies.

I’ve made different style homemade masala paneer earlier and it was also a mouthwatering & finger liking dish and was loved by my family as well as my blog visitors.

Chilli Paneer can be served as an appetizer or as a main course along with fried rice or noodles. It is loved for its spicy, tangy, and savory flavors that are perfect for those who enjoy bold and flavorful dishes. The dish can be customized according to one’s preference by adjusting the spice level or by adding more vegetables like carrots, mushrooms, or broccoli.

When we serve it as evening snack with beverages like almond tea, cutting chai or masala chai then the flavor and deliciousness will get doubled and I have tried it many times.

Chilli Paneer is a delicious fusion dish that is a must-try for anyone who loves Indian and Chinese cuisine. We can prepare this dish in 3 easy ways which includes dry, semi dry or gravy versions. Today, I am going to share my personal recipe which I practicised from last 10 years.

What is Chilli Paneer

Chilli paneer is a popular Indo-Chinese dish that combines the flavors of Indian cottage cheese (paneer) with a spicy and tangy sauce. It is a vegetarian dish that has gained immense popularity both in India and abroad.

To prepare chilli paneer, cubes or slices of paneer are typically marinated in a mixture of soy sauce, ginger-garlic paste, and other spices. The marinated paneer is then stir-fried with a variety of vegetables like bell peppers, onions, and green chilies. The dish gets its signature heat and tang from the addition of red chili sauce, tomato sauce, and vinegar.

The result is a delectable dish that offers a perfect balance of flavors – the softness of paneer, the crunchiness of vegetables, and the spiciness of the sauce. Chilli paneer can be served as an appetizer, a main course, or even as a filling in wraps or rolls. It pairs well with steamed rice, fried rice, or noodles, making it a versatile and satisfying dish for spice enthusiasts and paneer lovers alike.

Chilli Paneer can be served in one of three ways:

The dry version of chilli paneer is served as a starter.

The gravy version is usually served with steamed rice or noodles.

The semi-dry version can be enjoyed as either an appetizer or entrée, and in my opinion is the most authentic restaurant-style taste and flavor of the three.

This chilli paneer recipe is awesome for serving with noodles or fried rice, butter naan or tandoori roti, lacchha parantha , Garlic naan.

How to Make Chilli Paneer

Prep and Fry Paneer

• In a bowl add paneer cubes in diamond shape.

• Next add take 2 teaspoons cornstarch and 3 tablespoons all- purpose flour(maida).

• Add 1 teaspoon crushed black pepper or black pepper powder. Season with salt to taste.

• Next add 1/4 cup water or add as required. mix and coat the paneer well with the cornstarch.

• Heat oil in a fry pan or skillet. I have pan fried the paneer cubes in diamond shape. Let the oil become hot and then place the batter coated paneer cubes in the oil. Fry on medium- heat.

• Once one side is done, flip it and fry the other side. flip a couple of times and fry till the paneer cubes become crisp and golden.
• Be sure  not to overcook them as the paneer cubes can become chewy.

• Remove the fried paneer cubes and place them on kitchen paper sheet for the extra oil to be absorbed.

Make Chilli Sauce

• In the same pan, there will be some oil left, so there is no need to add any extra oil.
• Add  1small bowl finely chopped onion ,1 teaspoons finely chopped ginger and 1 teaspoons finely chopped garlic. Stir fry on medium to high heat for about 30 seconds or until fragrant.

• Then add 1/3 cup chopped spring onions (scallions). Stir fry onions for 1 to 2 minutes on medium to high heat.

• Then add 1 teaspoon rice vinegar or white vinegar. You can skip vinegar if you want, but the slight bit of tang really makes the dish taste nice.

• Then add 2 teaspoon soya sauce.

• Mix it well.
• Let the chilli sauce mixture come to a simmer on medium to medium-high heat.

• Next add 1 teaspoon red chilli sauce. The red chilli sauce has to be spicy.
• Stir and mix the sauces and red chilli powder with the remaining stir fried ingredients.
• Add ½ to ⅔ cup water.
• Mix it well.
• Let the chilli sauce mixture come to a simmer on medium to medium-high heat.

Make Chilli Paneer

• Take 1 tablespoon cornstarch in a small bowl.
• Add 2 to 3 tablespoons water for dissolving corn starch into a slurry or paste. (Cornstarch is known as cornflour in India.)
• Mix very well to get a fine and smooth paste without any small lumps.
• Lower the heat and then add the slurry or paste to the sauce.
• As soon as you add, mix the pan ingredients very well so that no lumps are formed.

• Add 1/2 to 1 teaspoon sugar to taste.

• Add 1/4 teaspoon black pepper and season with  salt to taste. Be sure to taste the sauce first as soya sauce and red chilli sauce already have salt in them.

• Mix very well and simmer till the sauce has slightly thickened and the cornstarch has cooked.
• You can check the taste and you should not feel any raw floury taste coming from the cornstarch.

• Add the fresh coriander leaves.

• Add the fried paneer cubes.

• Mix paneer cubes very well with the gravy.
• Next add 1cup petals onion.

• Then add 1 cup cubed capsicum.

• Stir fry on medium to high heat for 3 to 4 minutes. The capsicum  and onion only needs to slightly cooked.

• Then add about 2 to 3 tablespoons of chopped spring onions greens. Mix very well.
• Check the taste and if you want, you can add more soy sauce, chilli sauce, salt, black pepper or sugar.

“Serve restaurant style Chilli Paneer garnished with some spring onions. You can serve it with any Chinese style stir fried rice or noodles recipe.”

Expert tips

For making Chilli Paneer include using firm paneer, marinating the paneer cubes, frying them in small batches, adjusting the spice level, adding vegetables, and garnishing with fresh herbs.
Spring Onions: If you do not have spring onions (scallions), you can use shallots or regular onions.
Flours: Normally in restaurants, both cornflour and all-purpose flour are used to make the batter. You can even use whole wheat flour or rice flour instead of all-purpose flour.
Chilli Paneer is a spicy dish, but the level of spice can be adjusted based on one’s preference.
This dish can be stored in the refrigerator for up to 2-3 days, but it’s best to make the dish fresh and enjoy it immediately.
It can be customized by adding more vegetables or adjusting the spice level to suit one’s taste.

FAQs

Q. Is Chilli Paneer a vegetarian dish?

A. Yes, Chilli Paneer is a vegetarian dish made with paneer, vegetables, and spices.

Q. Can I use tofu instead of normal paneer in Chilli Paneer?

A. Yes, you can use tofu instead of paneer in Chilli Paneer for a vegan version of the dish. However, the texture and taste of the dish may be slightly different.

Q. Is Chilli Paneer spicy?

A. Yes, Chilli Paneer is a spicy dish. The level of spice can be adjusted based on your preference.

Q. Can I make Chilli Paneer in advance?

A. Yes, you can make Chilli Paneer in advance and store it in the refrigerator for up to 2-3 days. However, the paneer cubes may not remain as crispy as when they are freshly fried.

Q. What should I serve with Chilli Paneer?

A. Chilli Paneer can be served as an appetizer or as a main course along with fried rice or noodles. You can also serve it with steamed rice or naan bread.

Q. Can I freeze Chilli Paneer?

A. It is not recommended to freeze Chilli Paneer as the paneer cubes may become soggy and lose their texture when thawed. It’s best to make the dish fresh and enjoy it immediately.

Q. Can I make this recipe vegan?

A. Absolutely! Simply swap in some pressed firm or extra firm tofu for the paneer.

Q. Can I make this dish ahead of time?

A. Since the paneer is lightly battered before frying, it is best to serve the final dish straightaway. If you happen to have leftovers, they will keep in the refrigerator for up to 1 to 2 days. Just note that the paneer will not be crispy upon reheating.

More Suggestions

Use firm paneer: Use firm and fresh paneer for best results. Softer paneer may crumble or break apart during the frying process.

Marinate paneer for at least 20 minutes: Marinating the paneer cubes in a cornflour mixture for at least 20 minutes will help the cornflour mixture adhere to the paneer and create a crispy outer layer.

Fry paneer in small batches: Fry the paneer cubes in small batches to ensure they cook evenly and stay crispy. Overcrowding the pan can cause the paneer to stick together and become soggy.

Adjust the spice level: Adjust the spice level of the Chilli Paneer to your liking. You can add more or less green chilies or red chili flakes based on your preference.

Add vegetables: Add vegetables like bell peppers, onions, and carrots to the dish to add flavor and nutrition. The vegetables also add color and texture to the dish.

Garnish with fresh herbs: Garnish the dish with fresh herbs like coriander leaves or spring onions to add freshness and flavor to the dish.

Vegan Option: To make this a vegan recipe, simply swap firm or extra-firm tofu cubes for the paneer. Just be sure to press the tofu ahead of time to remove any excess moisture prior to frying.

You should try our other Paneer recipe

Our Other Recipe

Matar Paneer

Shahi Paneer

Paneer Pakode

Please be sure to rate the recipe or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook or Pinterest .

Chilli Paneer Recipe Card

North Indian Kitchen

Chilli paneer is a unique indian semi snack dish and is easy to make. Serve it as an appetizer and enjoy.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine Indo Chinese

Servings 6

Calories 408 kcal

Equipments

1 Pan Use Non Stick Pan

Ingredients

1x2x3x

For Batter

• 2 tablespoon Cornstarch
• 3 tablespoon All-purpose Flour
• ¼ teaspoon Black Pepper/Black Pepper powder
• Salt as required
• ¼ cup Water/add as required

For Frying Paneer

• ½ liter Oil
• 200-250 grams Paneer (cut in diamond shape)

For Chili Paneer Gravy/Sauce

• ⅓ cup Spring Onion (chopped)
• 2-3 Green Chilis (slit/sliced)
• 2 teaspoon Ginger (finely chopped)
• 2 teaspoon Garlic (finely chopped)
• ½ cup Capsicum (sliced)
• 2 teaspoon Soya sauce
• 1 teaspoon Red chili sauce
• ¼ teaspoon Black Pepper powder
• ½-1 teaspoon Sugar/add as required
• Salt as required
• ½-⅔ cup Water/add as required
• 1 tablespoon Cornstarch
• 2-3 tablespoon Water for dissolving cornstarch
• ¼-½ teaspoon Rice Vinegar/White Vinegar (optional)
• 2-3 tablespoon Spring Onion green (chopped)

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

• In a bowl add paneer cubes in diamond shape. Next add take 2 teaspoons cornstarch and 3 tablespoons all- purpose flour (maida).

  2. Add 1 teaspoon crushed black pepper or black pepper powder. Season with salt to taste.

  3. Next add 1/4 cup water or add as required.  Mix and coat the paneer well with the cornstarch.

  4. Heat oil in a fry pan or skillet. Let the oil become hot and then place the batter coated paneer cubes in the oil. Fry on medium- heat.

  5. Once one side is done, flip it and fry the other side.  Remove the fried paneer cubes and place them on kitchen paper sheet for the extra oil to be absorbed.

  6. In the same pan, there will be some oil left, so there is no need to add any extra oil.

  7. Add  1 small bowl finely chopped onion ,1 teaspoons finely chopped ginger and 1 teaspoons finely chopped garlic. Stir fry on medium to high heat for about 30 seconds or until fragrant.

  8. Then add 1/3 cup chopped spring onions (scallions). Stir fry onions for 1 to 2 minutes on medium to high heat. Now add 1 teaspoon rice vinegar or white vinegar. Then add 2 teaspoon soya sauce. Mix it well.

  9. Let the chilli sauce mixture come to a simmer on medium to medium-high heat.

  10. Next add 1 teaspoon red chilli sauce. Stir and mix the sauces.

  11. Add ½ to ⅔ cup water. Mix it well.

  12. Let the chilli sauce mixture come to a simmer on medium to medium-high heat.

  13. Take 1 tablespoon cornstarch in a small bowl.

  14. Add 2 to 3 tablespoons water for dissolving corn starch into a slurry or paste. Mix very well.

  15. Lower the heat and then add the slurry or paste to the sauce. Add 1/2 to 1 teaspoon sugar to taste.

  16. Add 1/4 teaspoon black pepper and season with  salt to taste. Mix very well and simmer till the sauce has slightly thickened and the cornstarch has cooked.

  17. Add the fresh coriander leaves. Add the fried paneer cubes.

  18. Mix paneer cubes very well with the gravy. Next add 1cup petals onion.

  19. Then add 1 cup cubed capsicum. Stir fry on medium to high heat for 3 to 4 minutes. The capsicum  and onion only needs to slightly cooked.

  20. Then add about 2 to 3 tablespoons of chopped spring onions greens. Mix very well.

  Your Chili Paneer is ready.

Video

Notes

• You can cut the paneer cubes in any shape (diamond or square) you like.
• Paneer should be tossed in spicy and tangy sauce made with soy sauce, tomato sauce, vinegar, and spices.
• You can adjust the gravy form as your convenience. 

Nutrition Facts

Chilli Paneer Recipe Card

Amount per Serving

Calories

408

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

11

g

69

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

12

g

Cholesterol

 

44

mg

15

%

Sodium

 

767

mg

33

%

Potassium

 

148

mg

4

%

Carbohydrates

 

22

g

7

%

Sugar

 

3

g

3

%

Fiber

 

3

g

13

%

Protein

 

11

g

22

%

Vitamin A

 

1090

IU

22

%

Vitamin B1

 

0.1

mg

7

%

Vitamin B2

 

0.1

mg

6

%

Vitamin B3

 

1

mg

5

%

Vitamin B6

 

0.1

mg

5

%

Vitamin C

 

39

mg

47

%

Vitamin E

 

6

mg

40

%

Vitamin K

 

34

µg

32

%

Calcium

 

346

mg

35

%

Vitamin B9 (Folate)

 

36

µg

9

%

Iron

 

1

mg

6

%

Magnesium

 

13

mg

3

%

Phosphorus

 

34

mg

3

%

Zinc

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Paneer

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