Chilli Paneer is one of the popular Indo Chinese appetizer. Chilli Paneer is a tasty starter or side dish for fried rice. Chilli Paneer is a wonderful starter to a grand rice meal or relished as wholesome snack for tea time. Chilli Paneer Recipe is explained in this post with step by step pictures and video.

I have provided two variations of Chilli Paneer – one with a semi-dry consistency and the other with a gravy. This dish can be enjoyed as a delicious appetizer or paired with noodles, fried rice, and other dishes.

About Chilli Paneer

Chilli Paneer is a semi dry starter made by first marinating paneer cubes in a flour based batter, deep fried then finally tossed in a hot sauce along with ginger, garlic, onion and capsicum.

Chilli Paneer is one of most popular Indo Chinese order at restaurants. This homemade Chilli Paneer is so good that you cannot stop with just a plate. Both mitu and gugu are fond of Chilli dishes so that justifies the post here.

This Chilli Paneer Recipe is one of the most requested recipe here so thought to share it. Chinese Dishes involves flash cooking so if the ingredients are ready the dish gets ready in no time.

Dry and Gravy Chilli Paneer

Chilli Paneer Dry and Chilli Paneer Gravy Recipe here

Chilli Paneer Video

Comparison between Chilli Paneer in Semi Dry and Gravy consistency.

• Chilli Paneer Semi Gravy : This is one of the most popular and liked version the semi dry version as it serves as a great starter and as a sidedish for fried rice, noodles etc.

• Spicy Paneer in Gravy: This dish is best enjoyed as a side dish.

While both have their own appeal, personally, I prefer the semi-dry version. However, it ultimately comes down to personal preference and taste.

Explore different options for preparing fried rice dishes.
Mushroom fried rice,
Sprouts Fried Rice
Egg fried rice
Paneer Fried Rice

Here are some additional ways to make vegetable fried rice.

More paneer recipes

Chilli Paneer Ingredients

• Fresh and soft paneer is recommended. You can use either homemade or storebought paneer.

• Maida and cornflour are commonly used to create the batter mixture. Alternatively, wheat flour can be substituted for maida.

• Sauces – Soya sauce, Chilli Sauce and Tomato Sauce is used. You can replace Chilli sauce with Schezwan sauce too.

• Some commonly used vegetables in this dish are ginger, garlic, onion, and capsicum. Adding spring onion can enhance the flavor of the dish.

• Red Chilli Powder and Pepper Powder are utilized as spice powders.

Step-by-Step Guide for Making Chilli Paneer

Rinse 200 grams of paneer thoroughly.

Cut the object into tiny cubes.

Do the process again until completed and then set it aside.

In a small bowl, combine 1 teaspoon of soy sauce, 1 and 1/2 teaspoons of chili sauce, 2 tablespoons of tomato sauce, 1/4 teaspoon of red chili powder, 1/4 teaspoon of pepper powder, and 2 tablespoons of water.

Combine thoroughly and set aside.

In a separate small bowl, combine 1 heaped teaspoon of cornflour and 2 tablespoons of water. Mix thoroughly to create a slurry and set aside.

In a bowl, combine 1/4 cup of cornflour and 1/4 cup of maida with 1/2 teaspoon of pepper powder, 1 teaspoon of kashmiri red chilli powder, and the desired amount of salt.

Combine thoroughly and set aside.

Gradually pour in water until the batter reaches a slightly thick consistency.

The consistency of the batter should be thick enough to coat the paneer, yet still flow smoothly.

Next, incorporate several cubes of paneer into the batter. Make sure each piece is evenly coated. You can add all the paneer cubes at once and mix them into the batter.

Heat up some oil in a kadai and then gradually add the paneer cubes that have been coated, depending on the size of the kadai.

Wait a few seconds before breaking up the paneer, gently separating any pieces that may be stuck together. Then, flip the paneer over and continue frying. You can also break the paneer cubes after frying them in oil.

Turn it over to ensure even frying on all sides.

Cook until it becomes a golden brown color on all sides and has a crispy texture.

To complete, repeat the process. Take out the cubes of paneer and place on a paper towel to absorb excess oil. Separate any pieces that may be stuck together. Set aside.

In a pan, pour 1 tablespoon of oil and add 2 teaspoons of finely chopped garlic and 1 teaspoon of finely chopped ginger. Cook until it turns golden, then add 1 sliced green chili and sauté for a few seconds.

Add 1/2 cup of onions and 1/2 cup of bell peppers.

Cook for one minute. Afterwards, mix in the necessary amount of salt and 1/2 teaspoon each of red chilli powder and pepper powder.

Cook briefly.

Add the prepared sauce mixture.

Stir the cornflour slurry to prevent settling, then mix in the prepared slurry and 1/2 teaspoon of rice vinegar.

Stir quickly.

Cook until the sauce becomes slightly thicker.

Add cubes of fried paneer.

Mix thoroughly and incorporate 1 tablespoon of chopped green onions.

Mix thoroughly and turn off.

The preparation of Chilli Paneer is complete! Serve it while it is still hot!

Expert Tips

• Allow the gravy to rest, as it will thicken. Turn off the heat accordingly. If it becomes too thick, add a small amount of water and reheat before serving.

• You may not need to use all of the maida cornflour paste, so you can use the extra to make the gravy.

• Saute diced onion and capsicum briefly to maintain a crunchy texture when eaten.

• You have the option to use colored capsicum solely for the purpose of adding color, or use green capsicum.

• You have the option of toasting the paneer cubes on a dosa tawa or deep frying them.

• You have the option of using vegetable stock instead of water. Modify the amount of water based on the desired thickness.

• Incorporating freshly ground pepper enhances the flavor of the dish.

• Make sure to include spring onion in your Chilli Paneer recipe, as it is a key ingredient.

Chilli Paneer Gravy Recipe

Chilli Paneer Gravy is a fusion dish that combines Indian and Chinese flavors. It can also be enjoyed alongside fried rice. Personally, I prefer the semi-dry version over the saucy one, even for manchurians.

Ingredients

• 3/4 cup paneer
• 1/2 cup capsicum cubed
• 1/2 cup onion cubed
• 5 nos garlic cloves minced finely
• 1/2 teaspoon ginger teaspoon finely chopped
• 1/2 teaspoon soya sauce
• 1 tablespoon tomato sauce
• 1 teaspoon pepper powder

• Half a tablespoon of spring onion, using only the white part.

• 1/2 tablespoon spring onion green part
• 1 cup water
• 1 tablespoon oil
• salt to taste

For the marinade:

• 1 tablespoon maida
• 1/2 tablespoon cornflour
• 1/4 teaspoon pepper powder
• salt as required

• Add water as necessary until a paste-like consistency is achieved.

Steps

Add all the items listed under ‘for the marinade’ to a bowl.

Create a dense batter by gradually adding water.

Add cubes of paneer to the mixture and ensure they are evenly coated.

Heat up oil in a pan and cook the paneer until it is lightly golden (you can also deep fry it). Place it on a tissue to drain and then set it aside.

Sauté the white part of the spring onion, ginger, and garlic in a pan with heated oil until they are lightly browned.

Next, include onions and bell peppers and cook over high heat for one minute.

Next, include soy sauce, tomato sauce, chili sauce, ground pepper, and the necessary amount of salt.

Thoroughly combine until the vegetables are evenly covered.

Add 1 cup of water and allow it to come to a boil.

10. Include a cornflour mixture – pour water into the leftover batter to create a light, thin mixture.

Allow it to boil thoroughly until it thickens.

When the mixture begins to thicken, stir in the paneer and then add the green part of the spring onions. Turn off the heat.

The Chilli Paneer Gravy is prepared and can be served as a side dish with fried rice or as an appetizer. I am certain that you will want to make this dish frequently.

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