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Chilli Paneer Recipe | Paneer Chilli Recipe | How To Make Chilli Paneer

Samiksha Sanket
Now make restaurant style chilli paneer at home. It is a tempting Indo-Chinese recipe made with paneer (Indian Cottage Cheese) and vegetables cooked with mixture of spicy sauces.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Indo-Chinese
Servings 4 People

Ingredients
  

Ingredients For Chilli Paneer

  • 200 gram Paneer (Indian Cottage Cheese) (chopped into medium size cubes)
  • 2 tbsp Oil
  • 1 tbsp Garlic (lahsun) (fine chopped)
  • 1 tbsp Ginger (adrak) (fine chopped)
  • 2 piece Green Chillies (hari mirch) (slit)
  • 1 piece Onion (small cubes) (layers separated) (pyaaj)
  • 1/3 cup Spring Onions (fine chopped) (green and white)
  • 1/2 cup Bell Pepper Cubes (capsicum)
  • 2 tbsp Red Chilli Sauce 
  • 1 tbsp Red Chilli Paste (optional)
  • 1 tbsp Soy Sauce
  • 1/2 tbsp Vinegar
  • 2 tbsp Tomato Sauce (optional)
  • Salt as per taste 
  • 3 tbsp Corn Flour 
  • 6 tbsp Water

Ingredients For Preparing Batter To Fry Paneer

  • 1/4 cup Corn Flour 
  • 1/4 cup All Purpose Flour (maida)
  • 1/2 tbsp Black Pepper Powder (kali mirch)
  • 1 tbsp Red Chilli Powder (lal mirch)
  • 1 tbsp Soy Sauce
  • Salt as per taste 
  • 1/2 cup Water
  • Oil for deep frying

Instructions
 

Preparation For Frying Paneer

  • Firstly, we will prepare a batter for the frying paneer. In a bowl take corn flour, now add all purpose flour, red chilli powder, salt and pepper powder. Mix everything well.
  • Add a teaspoon of soy sauce and half cup of water, whisk it to create a consistent batter. Batter shouldn’t be too thick or too thin or runny.
  • Add paneer cubes to the batter, mix it well to ensure paneer gets coated well with the batter. Do it carefully to ensure paneer doesn’t break.
  • Now, heat enough oil into a frying pan / kadai, slowly and carefully drop coated paneer in the hot oil. On a medium flame fry the paneer until it turns golden brown. Frying paneer on low flame will make paneer soggy as it will absorb too much oil.
  • Once paneer turns golden brown from all sides and frying is done, with the help of skimmer drain the excess oil and paneer in a plate on an absorbent paper. Absorbent paper will soak up excess oil.

Method Of Preparing Chilli Paneer

  • Heat oil in a wok, keep flame high throughout making paneer chilli. High flame is crucial in any Indo-Chinese dish preparation to maintain food texture.
  • In a wok now add finely chopped ginger and garlic.
  • Add chopped green chillies, sautee everything well for a few seconds.
  • Add spring onions and onions cubes; mix it well.
  • Add bell pepper cubes, sautee everything well for less for a few seconds.
  • Add red chilli sauce, soy sauce and vinegar. If you would like, you can even add a little bit of red chilli paste at this stage. Use the red chili paste either bought from the store or make it at home by soaking dry red kashmiri chillies in hot water and then grinding it. Mix everything well and cook for a few seconds.
  • Add cornflour mixture which will give restaurants style glossy look and thickness to the gravy.
  • You can prepare a cornflour mixture by mixing 1 teaspoon of cornflour in 4 teaspoon of water, add this cornflour mixture. Stir everything well.
  • If you are making chilli paneer gravy then you need to increase the portion of corn flour. In that case, you should also increase the proportion of other sauces and garlic as well.
  • Now in a fried paneer, mix everything well and saute it for a minute or so.
  • Chilli paneer is ready, garnish it with spring onions and serve it hot.

Notes

Nutritional Label
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