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Chilli Paneer Recipe (Dry & Gravy)

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 grand rice meal or relished as wholesome snack. Learn to make Chilli Paneer Recipe with step by step pictures and video.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

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

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

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.
Nutrition Facts
Chilli Paneer Recipe (Dry & Gravy)
Amount Per Serving (100 g)
Calories 464 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 74mg25%
Sodium 2112mg92%
Potassium 276mg8%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 5g6%
Protein 18g36%
Vitamin A 2240IU45%
Vitamin C 83mg101%
Calcium 567mg57%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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