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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
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indo Chinese
Servings 6
Calories 408 kcal

Equipments

Ingredients

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)

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. 
Keyword Paneer