Chilli Paneer is one of the popular Indo Chinese appetizer. Chilli Paneer is a tasty starter, side dish for fried rice and noodles. Chilli Paneer is a wonderful starter to a rice meal or relished as a wholesome snack. Learn to make Chilli Paneer Recipe with the help of step by step pictures and video.
Make this restaurant Chilli Paneer which is quick and easy to make. Chilli Paneer can be made semi dry or with gravy and I have shared both the versions of Chilli Paneer – Semi Dry and Gravy. Chilli Paneer serves as a great starter or appetizer or can be relished with noodles, fried rice etc.
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About Chilli Paneer
Chilli Paneer is a popular Indo-Chinese dish that combines the Chinese cuisine with a flavorful Indian twist. It is a delicious and tangy appetizer that is often served in Indian restaurants.
Chilli Paneer is a semi dry starter made by first marinating paneer cubes in a flour based batter, deep fried until golden then finally tossed in a hot sauce along with ginger, garlic, onion and capsicum. The addition of onion, bell pepper gives a nice crunch along with crispy paneer, give this a try and enjoy!
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 chili 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.
Chilli Paneer Video
Chilli Paneer Ingredients
- Paneer – Use fresh paneer that is soft. You can use homemade paneer or store bought paneer.
- Flour – Maida and corn flour is used for making the batter. You can replace maida with wheat flour too.
- Sauces – Soya sauce, Chilli Sauce and Tomato Sauce is used. You can replace Chilli sauce with Schezwan sauce too.
- Vegetables – Ginger, garlic, onion and capsicum are used. Spring onion gives a great flavor to this dish.
- Spice powders – Red Chilli Powder and Pepper Powder are used.
Chilli Paneer Semi Dry vs Chilli Paneer Gravy
- 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.
- Chilli Paneer Gravy – Chilli Paneer Gravy is best served only as a side dish.
Though both taste good in its own way, Personally I like the semi dry version but it is purely your preference and taste.
Similar Recipes
How to make Chilli Paneer Step by Step
1.Take 200 grams paneer rinse it well first.
2.Cut into small cubes.
3.Repeat to finish and set aside.
4.To a small bowl add 1 teaspoon soya sauce, 1 and 1/2 teaspoon chili sauce, 2 tablespoon tomato sauce, 1/4 teaspoon red chili powder, 1/4 teaspoon pepper powder along with 2 tablespoon water.
5.Mix well and set aside.
6.To another small bowl add 1 heaped teaspoon cornflour with 2 tablespoon water, mix it well to form a slurry and set aside.
7.In a mixing bowl – add 1/4 cup cornflour and 1/4 cup maida along with 1/2 teaspoon pepper powder, 1 teaspoon kashmiri red chilli powder and required salt to taste.
8.Mix it well and set aside.
9.Add water little by little to form a slightly thick batter.
10.The batter should be flowing but thick to coat the paneer.
11.Now add few paneer cubes to the batter. Coat each paneer with the batter. You can add all at once and mix it too.
12.Heat oil in a kadai – add the coated paneer cubes few at a time depending upon the kadai size.
13.Do not disturb for few seconds then slowly break the paneer if it sticks to each other then turn over and fry. Alternatively you can break the paneer cubes after deep frying also.
14.Flip over to fry it even on all sides.
15.Fry until it turns golden brown on all sides and is crisp.
16.Repeat to finish. Remove the paneer cubes and drain in a tissue paper. Break the pieces if it sticks to each other. Set aside.
17.To a pan add 1 tablespoon oil add 2 teaspoon garlic and 1 teaspoon ginger finely chopped. Saute until it turns golden then add 1 sliced green chilli and saute for few seconds.
18.Add 1/2 cup onion, 1/2 cup capsicum.
19.Saute for a minute. Then add required salt along with 1/2 teaspoon red chilli powder, 1/2 teaspoon pepper powder.
20.Saute for few seconds.
21.Add prepared sauce mixture.
22.Give a quick mix to the cornflour slurry as the flour might settle at the bottom. Now add prepared cornflour slurry along with 1/2 teaspoon rice vinegar.
23.Give a quick mix.
24.Cook until the sauce thickens slightly.
25.Add fried paneer cubes.
26.Toss well and add 1 tablespoon spring onion.
27.Toss well and switch off.
Chilli Paneer is ready! Serve hot!
Chilli Paneer Gravy Recipe
Chilli Paneer Gravy is an Indo Chinese Recipe but can be very well paired up with fried rice as well. I love the semi dry version more than the gravy kind even manchurian I like the semi dry version more.
Steps
1.To a bowl add all the ingredients listed under ‘for the marinade’.
2.Make a slightly thick batter by adding water little by little.
3.Add paneer cubes to this and coat with the batter well.
4.Heat oil in a pan and toast the paneer till slightly golden(You can deep fry them too).Drain it in a tissue and set aside.
5.Heat oil in a pan, add spring onion white part,ginger and garlic,fry till slightly browned.
6.Then add onion and capsicum saute in high flame for a minute.
7.Then add soya sauce, tomato sauce , chilli sauce, pepper powder and required salt.
8.Mix well until the veggies are coated evenly
9.Add 1 cup water and let it boil.
10.Add little water to remaining cornflour batter to form a thin cornflour slurry.
11.Let it boil well until it starts to thicken.
12.Once it starts to thicken add paneer and give a quick stir.Finally add spring onions green part and switch off.
Chilli Paneer Gravy is ready. Serve as a accompaniment with fried rice or just as a starter and am sure you will make this often.
Expert Tips
- The gravy tends to thicken if resting time is given, so switch off accordingly. If it becomes too thick then sprinkle little water, heat it up before serving.
- You may not end up using the entire maida cornflour paste so use the remaining for making the gravy.
- Add onion and capsicum cubed just sauté for a few seconds so that it stays crunchy while eating.
- You can use colored capsicum just for adding color or use just green capsicum.
- You can either toast the paneer cubes in dosa tawa or deep fry them.
- You can even use vegetable stock replacing water. Adjust water level according to the consistency.
- Using freshly ground pepper adds a great flavor to the dish.
- Do not skip spring onion as it is one of the main ingredient for Chilli Paneer.
Serving & Storage
Chilli Paneer needs no main dish as it tastes great on its own, however fried rice and noodles can be served with it. Chilli Paneer is meant to be served hot, so I would not recommend to store. The crispness will be retained only for few hours after that it will become soggy, so make and consume it fresh for best taste.
FAQS
1.Is there any replacement for maida?
Yes you can replace maida with rice flour, gives almost the same result.
2.Chilli paneer dry or Chilli paneer gravy?
It is purely based on personal preference – If you ask me I love the dry version more. But if you like more sauces then chilli paneer gravy should be your pick.
3.Can I make this recipe vegan?
Yes you can make it vegan by replacing paneer with tofu.
If you have any more questions about this Chilli Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chilli Paneer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chilli Paneer Recipe (Dry & Gravy)
Ingredients
Chilli Paneer Semi Dry
- 200 gms paneer cubed
- 1/2 cup onion chopped
- 1/2 cup capsicum chopped
- 2 teaspoon garlic chopped finely
- 1 teaspoon ginger chopped finely
- 1 no green chilli sliced
- 1 tablespoon spring onion green
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon pepper powder
- 1 tablespoon oil
- salt to taste
For the batter
- 1/4 cup maida
- 1/4 cup cornflour
- 1/4 teaspoon pepper powder
- 1 teaspoon red chilli powder
- salt as required
- water to form a paste
For the sauce
- 1 teaspoon soya sauce
- 1.5 teaspoon chilli sauce
- 2 tablespoon tomato sauce
- 1/4 teaspoon kashmiri chilli powder
- 1/4 teaspoon pepper powder
- salt to taste
Cornflour Slurry
- 1 heaped teaspoon cornflour
- 2 tablespoon water
Chilli Paneer Gravy
- 1 cup paneer
For the batter
- 2 tablespoon maida
- 2 tablespoon cornflour
- 1/4 teaspoon pepper powder
- salt to taste
- water as needed
For the sauce
- 1/2 tablespoon spring onion white
- 5 cloves garlic chopped finely
- 1/2 teaspoon ginger chopped finely
- 1/2 cup onion cubed
- 1/2 cup capsicum cubed
- 1/2 teaspoon soya sauce
- 2 tablespoon tomato sauce
- 1 teaspoon pepper powder
- 1 tablespoon spring onion green
- 1 cup water
- 1 tablespoon oil
- salt to taste
Instructions
Chilli Paneer Semi Dry
- Take 200 gms paneer rinse it well first.
- Cut into small cubes.
- Repeat to finish and set aside.
- To a small bowl add 1 teaspoon soya sauce, 1 and 1/2 teaspoon chilli sauce, 2 tablespoon tomato sauce, 1/4 teaspoon red chilli powder, 1/4 teaspoon pepper powder along with 2 tablespoon water.
- Mix well and set aside.
- To another small bowl add 1 heaped teaspoon cornflour with 2 tablespoon water, mix it well to form a slurry and set aside.
- In a mixing bowl – add 1/4 cup cornflour and 1/4 cup maida along with 1/2 teaspoon pepper powder, 1 teaspoon kashmiri red chilli powder and required salt to taste.
- Mix it well and set aside.
- Add water little by little to form a slightly thick batter.
- The batter should be flowing but thick to coat the paneer.
- Now add few paneer cubes to the batter. Coat each paneer with the batter. You can add all at once and mix it too.
- Heat oil in a kadai – add the coated paneer cubes few at a time depending upon the kadai size.
- Do not disturb for few seconds then slowly break the paneer if it sticks to each other then turn over and fry. Else you can break the paneer cubes after deep frying also.
- Flip over to fry it even on all sides.
- Fry until it turns golden brown on all sides and is crisp.
- Repeat to finish. Remove the idlis and drain in a tissue paper. Break the pieces if it sticks to each other. Set aside.
- To a pan add 1 tablespoon oil add 2 teaspoon garlic and 1 teaspoon ginger finely chopped. Saute until it turns golden then add 1 sliced green chilli and saute for few seconds.
- Add 1/2 cup onion, 1/2 cup capsicum.
- Saute for a minute. Then add required salt along with 1/2 teaspoon red chilli powder, 1/2 teaspoon pepper powder.
- Saute for few seconds.
- Add prepared sauce mixture.
- Add prepared cornflour slurry along with 1/2 teaspoon rice vinegar.
- Give a quick mix.
- Cook until the sauce thickens slightly.
- Add fried paneer cubes.
- Toss well and add 1 tablespoon spring onion.
- Toss well and switch off.
- Chilli Paneer is ready! Serve hot!
Chilli Paneer Gravy
- To a bowl add all the ingredients listed under 'for the marinade'.
- Make a thick batter by adding water little by little.
- Add paneer cubes to this and coat with the batter well.
- Heat oil in a pan and toast the paneer till slightly golden(You can deep fry them too).Drain it in a tissue and set aside.
- Heat oil in a pan, add spring onion white part,ginger and garlic,fry till slightly browned.
- Then add onion and capsicum saute in high flame for a minute.
- Then add soya sauce, tomato sauce , chilli sauce, pepper powder and required salt.
- Mix well until the veggies are coated evenly.
- Add 1 cup water and let it boil.
- Add little water to remaining cornflour batter to form a thin cornflour slurry.
- Let it boil well until it starts to thicken.
- Once it starts to thicken add paneer and give a quick stir.Finally add spring onions green part and switch off.
Video
Notes
- The gravy tends to thicken if resting time is given, so switch off accordingly.If it becomes too thick then add little water, heat it up before serving.
- You may not end up using the entire maida cornflour paste so use the remaining for making the gravy.
- Add onion and capsicum cubed just saute for a few seconds so that it stays crunchy while eating.
- You can use colored capsicum just for adding color or use just green capsicum.
- You can either toast the paneer cubes in dosa tawa or deep fry them.
- You can even use vegetable stock replacing water. Adjust water level according to the consistency.
- Using freshly ground pepper adds a great flavor to the dish.
- Do not skip spring onion as it is one of the main ingredient for Chilli Paneer.
Priya
Yumm, am drooling here…Wat an elegant n irresistible chilli paneer..
Cooking Foodie
I like Chili paneer too… but i usually dont marinate it… tht is a good tip
RAKS KITCHEN
My favorite,love your version! yummy with low fat idea too!
kaarasaaram.com
lovely chilli paneer…very good presentation..
Reva
Divya Kudua
I love anything-paneer and a starter dish is always welcome..love it!!
Ramya
Starters with paneer…yumm yumm…
Chilly paneer looks soo inviting:-)
Vidya Mohan
this is really awesome mam.. i just love paneer but my hubby is not so fond of it:-)
Prathima Rao
Awesome recipe Sharmi!!!! Im literally drooling looking at it!!!
Prathima Rao
Prats Corner
Priti
I never had chilli paneer so far..this looks so yum …
jeyashrisuresh
nice idea of skipping the deep frying method.great clicks too
Pavithra
Looks yumm yumm.. absolutely love to have that whole plate.. inga pass panu sharmi.
Nithya
The recipe is quite similar to manchurian and I am sure paneer would make it super tasty :)Love the second click 🙂
Paaka Shaale
Chilli paneer is my favourite starter recipe. You have presented it in a fabulous way 🙂
The Foodie
Awesome… so lovely pictures..tempting me to take a bite out of the pictures.
Premalatha Aravindhan
Delicious paneer,loved ur version…
Laavanya
I make something very similar with tofu/paneer.
Looks so very tempting.
Happy Cook
Wow I want to have this paneer dish.
Peggy
This looks like such a great paneer dish! I love the fiery heat!
Suja Sugathan
Delicious chilly paneer,loved your version.
Preety
my all time fav..looks great
Nostalgia
Pictures make me want to try some now.
Swathi
Chili paneer dish looks delicious. Nice recipe.
divya
chilli paneer looks fantastic. Superb!!! 🙂
Torviewtoronto
paneer look delicious wonderful
Priya (Yallapantula) Mitharwal
What a wonderful presentation. Love it.
GEETHA ACHAL
Lovely recipe…Thanks for sharing..
M D
Awesome looking paneer chilli. What a coincidence I have Gobi 65 in my drafts to be posted soon!
Prathibha
Love chili paneer..loved d 2nd pic whr a paneer bite is trying to peep out of the window…looks yummm
Angie's Recipes
Spicy paneer looks so flavourful and appetizing.
Radhika
yummy chilli paneer. very appetizing.
Tamil Home Recipes
Good post.
Plateful
Hi Sharmi, that's one mouthwatering dish and pic. Hey, just chanced upon your blog and I love it!
Cham
Very appetizing and inviting dish!
Angela
This is a beautiful vegetarian dish!
SpicyTasty
Chili paneer is so nice. My all time favorite.
Yummy Team
Fabulous clicks as always..Love it with fried rice..
MiniBinoy
wow!! been looking for a recipe like this for paneer.. thanx a lot for sharing
deepti
tried this yesterday..turned out lovely!! thanx 😀
-Deepti
Pooja Sharma
loved it…….i will try it.
Vishanika
tried wid chicken insted of paneer..came out well..also tried with fried idlis(leftover)..was really awesome…
Vishanika
Really gud… substituted wid chicken for paneer came out really well..(added worcestershire sauce too)… also wid fried idlis(which was leftover) served as a gud snack..
Nandlal Kumar
I tried exactly they way you did and believe me it was the first time I made it at home and it was not anything less that what I used to have in restraunts so far… (baring some extremely custamized ones at well known names).. Thanks for sharing this, pics were more than helpful.. 🙂 🙂
Poonam Chopra
Nice thanks for sharing about which spice i use for it..
Priyankaa Rajendran
nice thenk you 🙂
Nandu
Instead of Paneer i used Tofu & it was the best Tofu dish we had for a long time. I am happy to see the results the same as shown on your website.
sameer singh
wow (Y) thanks for sharing
Aparna Raghavan
Is there any substitute for corn flour to marinate?
SHARMILEE J
I am not sure, but try with rice flour
renuka
What is the use of celery ? its mainly for garnishing ??
SHARMILEE J
Yesit gives a nice flavour
sanasardour
yummy…..I want this now.
Googler
Tried this today and came out really good.. Thanks sharmi!!!