Recipe of Paneer Chilli: A Delicious Indo-Chinese Treat

Chilli Paneer is a popular vegetarian dish that combines Indian flavours with Chinese cooking techniques. It features crispy fried paneer cubes tossed in a sweet, spicy, and tangy sauce. This Recipe of Paneer Chilli will guide you through making a restaurant-style Chilli Paneer at home!

What is Chilli Paneer?

Paneer Chilly is a vegetarian version of Chilli Chicken but made with paneer, an Indian cottage cheese, instead of chicken. That’s Chilli Paneer! The paneer is typically coated in a light batter or flour before being fried until golden brown. Then, it’s bathed in a flavorful sauce packed with deliciousness.

There are three main ways to enjoy Chilli Paneer:

Paneer Chilli Dry: Served as a starter or appetiser.

Paneer Chilli Gravy: Enjoyed with steamed rice or noodles.

Paneer Chilli Semi-Dry (This Recipe): This version offers the best of both worlds, with crispy paneer and a flavorful sauce, similar to what you’d find in restaurants.

Making Chilli Paneer at Home (Step-by-Step Recipe of Paneer Chilli)

Here’s how to create tasty Recipe of Paneer Chilli in under 30 minutes:

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: Makes a delicious portion for you and maybe a friend!

Ingredients for Paneer Chilli Recipe

For the Batter:

  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • ½ teaspoon ginger paste
  • ½ teaspoon garlic paste
  • ¼ teaspoon black pepper (crushed or powder)
  • ¼ teaspoon Kashmiri red chilli powder (or sweet paprika)
  • Salt to taste
  • ¼ cup water (or more, if needed)

For Frying the Paneer:

  • 3 tablespoons oil
  • 200-250 grams paneer (cut into cubes)

For the Chilli Paneer Sauce:

  • ⅓ cup chopped spring onions
  • 2-3 green chillies (sliced)
  • 2 teaspoons ginger (finely chopped)
  • 2 teaspoons garlic (finely chopped)
  • ½ cup capsicum (sliced)
  • 2 teaspoons soy sauce (naturally brewed)
  • 1 teaspoon red chilli sauce (spicy)
  • ½ teaspoon black pepper powder
  • ½ teaspoon Kashmiri red chilli powder (or sweet paprika)
  • ½ to 1 teaspoon sugar (or more, to taste)
  • Salt to taste
  • ½ to ⅔ cup water
  • 1 tablespoon cornstarch
  • 2-3 tablespoons water (to make a cornstarch slurry)
  • ¼ to ½ teaspoon rice vinegar or white vinegar (optional)
  • 2-3 tablespoons chopped spring onion greens (for garnish)

Recipe of Paneer Chilli: Instructions

1. Making the Batter

In a bowl, combine the cornstarch, flour, ginger paste, garlic paste, black pepper, red chilli powder, and salt. Add water gradually until you get a smooth batter without lumps. Coat the paneer cubes in the batter.

2. Frying the Paneer

Heat oil in a pan. Once hot, gently add the batter-coated paneer cubes. Fry them on medium heat until golden brown and crispy. Remove them from the pan and place them on paper towels to drain excess oil.

3. Making the Chilli Paneer Sauce

In the same pan (with leftover oil), stir-fry ginger, garlic, and green chillies for a few seconds. Then, add spring onions and capsicum, and cook for another 3-4 minutes.

4. Adding Flavor

Lower the heat and add the soy sauce, red chilli sauce, black pepper, and red chilli powder. Pour in water and bring it to a simmer.

5. Thicken the Sauce

In a separate bowl, mix cornstarch with water to make a slurry. Add this slurry to the simmering sauce while stirring constantly to avoid lumps. Simmer until the sauce thickens slightly.

6. Bringing it all Together

Add the fried paneer cubes to the thickened sauce and mix gently. Turn off the heat and stir in vinegar (if using) and spring onion greens. Taste and adjust seasonings as needed.

7. Serve and Enjoy!

Plate your delicious Chilli Paneer and garnish with some extra spring onion greens. Enjoy it on its own, with rice, noodles, or even roti or naan.

Paneer Chilli Recipe Tips and Variations

Paneer: For best results, use homemade paneer. If using frozen paneer, thaw it, soak it in hot water for a few minutes, and pat it dry before using.

Soy Sauce: Opt for naturally brewed soy sauce if possible. You can substitute soy sauce with tamari or Bragg’s Liquid Aminos for a gluten-free option.

Spring Onions: If you don’t have spring onions, shallots or regular onions can be used instead.

Flours: Restaurants often use a combination of cornstarch and all-purpose flour for the batter. Feel free to experiment with whole wheat flour or rice flour instead of all-purpose flour. For the cornstarch, you can use potato starch, tapioca starch, or arrowroot flour.

Spicing: Adjust the amount of spices and sauces to your preference. Like it extra spicy? Add more green chillies or red chilli powder. Want it sweeter? Increase the sugar.

Consistency: This recipe creates a slightly thickened sauce. If you prefer it thinner, add a bit more water (¼ to ⅓ cup) gradually. Be mindful not to dilute the flavors too much.

Frying the Paneer: Don’t overcook the paneer cubes! They should be golden brown and crispy, not chewy. You can pan-fry, shallow-fry, or deep-fry them, depending on your preference.

Vegan Option: Craving a vegan version? Simply replace the paneer with extra-firm tofu that’s been pressed to remove excess moisture before frying.

Serving Suggestions: Recipe of Paneer Chilli

Chilli Paneer is a versatile dish that can be enjoyed in many ways:

As an Appetizer: Serve it dry or with a light sauce for a flavorful starter.

Main Course: Pair it with rice or noodles like fried rice, Schezwan fried rice, burnt garlic fried rice, Hakka noodles, or vegetable noodles for a satisfying meal.

Side Dish: Enjoy it alongside Indian dishes like veg pulao, jeera rice, ghee rice, tandoori roti, naan, chapati, or paratha.

Chilli Paneer is a delightful vegetarian option that is easy to make at home. With its crispy paneer bathed in a flavorful sauce, this Indo-Chinese dish is sure to impress your taste buds. So, grab your ingredients, follow this recipe, and enjoy a restaurant-quality Chilli Paneer in the comfort of your own kitchen!

FAQs: Recipe of Paneer Chilli

Q. What is the difference between Dry Chilli Paneer, Chilli Paneer Gravy, and Semi-Dry Chilli Paneer Recipe?

Dry Chilli Paneer is typically served as an appetizer with minimal sauce. Chilli Paneer Gravy is a saucier version meant to be enjoyed with rice or noodles. This recipe focuses on the Semi-Dry Chilli Paneer Recipe, which offers a balance between crispy paneer and a flavorful sauce, similar to what you’d find in restaurants.

Q. Can I use store-bought paneer for the Paneer Chilli Recipe?

Absolutely! While homemade paneer is recommended for the best results, store-bought paneer works well too. If using frozen paneer, thaw it, soak it in hot water for a few minutes, and pat it dry thoroughly before using it in the recipe.

Q. What can I substitute for cornstarch in the Chilli Paneer Recipe?

If you don’t have cornstarch, you can use other thickeners like potato starch, tapioca starch, or arrowroot flour in its place. Use the same amount as cornstarch called for in the recipe.

Q. I don’t have spring onions for the Recipe of Paneer Chilli. What can I use instead?

Shallots or regular onions can be used as a substitute for spring onions in this recipe. They will add a slightly different flavor profile, but will still be delicious.

Q. How can I make the Paneer Chilli Recipe vegan?

To create a vegan version of Chilli Paneer, simply swap the paneer with extra-firm tofu. Make sure to press the tofu to remove excess moisture before frying it for the best texture.

Q. What if my Paneer Chilli Recipe sauce is too thin?

If the sauce in your Chilli Paneer recipe seems too thin, you can create a cornstarch slurry by mixing a tablespoon of cornstarch with a few tablespoons of water. Add this slurry to the simmering sauce while stirring constantly. This will help thicken the sauce to your desired consistency.

Q. How can I reheat the leftover Recipe of Paneer Chilli?

While leftovers will still be tasty, the paneer may not be as crispy when reheated. You can try reheating it in a pan with a little oil or in a microwave until warmed through.

Q. What spices are typically used in a Recipe of Paneer Chilli?

This recipe uses ginger, garlic, green chillies, black pepper, Kashmiri red chilli powder (or sweet paprika), and soy sauce to create a flavorful base for the sauce. You can adjust the amount of these spices to your preference.

Q. Can I deep fry the paneer for the Paneer chilli recipe?

Yes, you can deep fry the paneer cubes for this recipe. Just be mindful not to overcook them, as they should be golden brown and crispy, not tough. You can also pan-fry or shallow-fry them for a less oily option.

Q. What are some good side dishes to serve with Chilli Paneer Recipe?

Chilli Paneer is a versatile dish that can be enjoyed with various accompaniments. Here are some ideas:

  • Rice: Fried rice, Schezwan fried rice, burnt garlic fried rice, jeera rice, ghee rice.
  • Noodles: Hakka noodles, vegetable noodles.
  • Indian bread: Tandoori roti, naan, chapati, paratha.

Table: Nutritional Value of Chilli Paneer Ingredients (per serving)

Cornstarch1 tbsp500.1g12g0.2g1mg
All-Purpose Flour3 tbsp952.5g72g3.6g11mg
Ginger Paste½ tsp50.2g1g0.1g1mg
Garlic Paste½ tsp40.1g1g0.1g1mg
Black Pepper¼ tspnegligiblenegligiblenegligiblenegligiblenegligible
Kashmiri Red Chilli Powder¼ tspnegligiblenegligiblenegligiblenegligiblenegligible
Soy Sauce2 tsp160.5g4.8g1.8g526mg
Red Chilli Sauce1 tsp50.2g1g0.1g112mg
Spring Onions⅓ cup60.1g1.5g1g4mg
Green Chillies2-3negligiblenegligiblenegligiblenegligiblenegligible
Capsicum½ cup150.3g3.2g1.4g11mg
Sugar½ – 1 tsp12-24030-60g00
Vegetable Oil3 tbsp40545g001mg

Don’t just read, cook! ️

Now that your mouth is watering, it’s time to try making this delicious Chilli Paneer recipe yourself. Head to your kitchen and whip up a batch.

Also, if you have any questions or variations you’d like to share, leave a comment below!

We love hearing from our readers.

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