Chilli Paneer Recipe
Introduction
Chilli paneer is a delicious Indo-Chinese dish that combines crispy paneer cubes with a spicy, tangy sauce. It’s perfect as a flavorful appetizer or served alongside steamed rice for a satisfying meal.
Ingredients
- 4 tbsp vegetable oil
- 2 tbsp cornflour
- 2 tbsp plain flour
- ½ tsp Kashmiri chilli powder
- 226g paneer, cut into 1cm cubes
- 1 spring onion, finely sliced
- cooked rice, to serve
- 2 tsp cornflour
- 1 tbsp dark soy sauce
- 1½-2 tbsp hot chilli sauce, to taste
- 1½ tbsp ketchup
- 1 tsp rice vinegar
- 1 tsp honey
- 25g ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 green chilli, finely chopped (deseeded if preferred)
- ½ tsp Kashmiri chilli powder
- 1 red onion, roughly chopped
- 1 green pepper, deseeded and roughly chopped
Instructions
- Step 1: Heat the vegetable oil in a large non-stick pan over medium heat. In a bowl, combine 2 tbsp cornflour, plain flour, ½ tsp Kashmiri chilli powder, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, and 2 tbsp water to form a smooth paste. Add more water if needed.
- Step 2: Toss the paneer cubes in the batter to coat evenly. Carefully add the coated paneer to the hot oil and fry, stirring, until the cubes are crisp and browned on all sides. Remove with a slotted spoon and drain on kitchen paper. Set aside.
- Step 3: In a jug, whisk 2 tsp cornflour with dark soy sauce until smooth. Add hot chilli sauce, ketchup, rice vinegar, honey, and 90ml water. Whisk again and set aside.
- Step 4: Drain most of the excess oil from the pan and return to medium heat. Fry ginger, garlic, and green chilli for a few minutes until fragrant.
- Step 5: Stir in ½ tsp Kashmiri chilli powder, roughly chopped red onion, and green pepper. Increase heat to medium-high and cook until vegetables are lightly browned.
- Step 6: Pour the soy sauce mixture into the pan. Let it bubble and thicken slightly, stirring occasionally.
- Step 7: Remove from heat and add the fried paneer. Toss gently to coat all pieces well with the sauce. Add a splash of water if the sauce is too thick and season to taste.
- Step 8: Sprinkle finely sliced spring onion over the top. Serve hot with cooked rice, if desired.
Tips & Variations
- For extra crunch, double-fry the paneer cubes or use firm paneer to prevent them from breaking apart.
- Adjust the heat by varying the amount of chilli sauce or using a milder chilli if preferred.
- Add other vegetables like mushrooms or baby corn to boost the dish’s texture and flavor.
- For a vegan version, substitute paneer with firm tofu and use vegan-friendly sauces.
Storage
Store leftover chilli paneer in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of water if the sauce has thickened too much. Avoid reheating multiple times to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chilli paneer ahead of time?
Yes, you can prepare the paneer and sauce separately ahead of time and combine them just before serving to retain crispness.
What can I serve with chilli paneer?
Chilli paneer pairs well with steamed rice, fried rice, noodles, or even as a spicy appetizer with dipping sauces.
Print
Chilli Paneer Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Chilli Paneer is a popular Indo-Chinese dish featuring crispy fried paneer cubes tossed in a spicy, tangy sauce with ginger, garlic, and fresh vegetables. Perfect as a flavorful appetizer or a main served with rice.
Ingredients
Scale
For the Paneer:
- 4 tbsp vegetable oil
- 2 tbsp cornflour
- 2 tbsp plain flour
- ½ tsp Kashmiri chilli powder
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp water (plus a splash more if needed)
- 226g paneer, cut into 1cm cubes
For the Sauce:
- 2 tsp cornflour
- 1 tbsp dark soy sauce
- 1½–2 tbsp hot chilli sauce (to taste)
- 1½ tbsp ketchup
- 1 tsp rice vinegar
- 1 tsp honey
- 90ml water
For the Stir Fry:
- 25g ginger, peeled and finely grated
- 4 garlic cloves, crushed
- 1 green chilli, finely chopped (deseeded if preferred)
- ½ tsp Kashmiri chilli powder
- 1 red onion, roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 1 spring onion, finely sliced (for garnish)
Instructions
- Prepare the batter and fry the paneer: Heat vegetable oil in a large non-stick pan over medium heat. In a bowl, combine cornflour, plain flour, Kashmiri chilli powder, sea salt, black pepper, and 2 tablespoons of water to make a smooth batter. Add more water if needed. Toss paneer cubes in the batter until evenly coated. Carefully add the coated paneer to the hot oil and fry, stirring, until crisp and golden on all sides. Drain on kitchen paper and set aside.
- Make the sauce mixture: In a jug, gradually whisk the cornflour into the dark soy sauce until smooth. Add the hot chilli sauce, ketchup, rice vinegar, honey, and 90ml water, then whisk again to combine. Set this sauce mixture aside.
- Cook the aromatics and vegetables: Drain most of the oil from the pan, then return it to medium heat. Fry grated ginger, crushed garlic, and chopped green chilli in the pan for a few minutes until fragrant. Stir in Kashmiri chilli powder, chopped red onion, and green pepper. Increase heat to medium-high and fry the vegetables until lightly browned and softened.
- Combine sauce with vegetables: Pour the prepared soy and chilli sauce mixture into the pan. Allow it to bubble and cook until it thickens slightly, stirring continuously to prevent sticking.
- Coat the paneer and finish: Remove the pan from heat and stir in the fried paneer cubes, ensuring they are fully coated with the thickened sauce. Add a splash more water if the sauce is too thick. Adjust seasoning to taste.
- Garnish and serve: Sprinkle finely sliced spring onion over the dish. Serve hot with cooked rice if desired for a complete meal.
Notes
- For a milder dish, deseed the green chilli before chopping.
- You can substitute paneer with firm tofu for a different variation.
- Be careful when frying paneer to avoid breaking the cubes; gentle stirring is best.
- Adjust the amount of hot chilli sauce according to your spice preference.
- Serve immediately for the crispiest texture, as the paneer can soften if left too long in sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indo-Chinese
Keywords: Chilli Paneer, Indian Chinese, Spicy Paneer, Vegetarian Stir Fry, Indo-Chinese Recipe
