Chilli Paneer Recipe: In Indian restaurants, one of the most popular dishes is chilli paneer. Consider making it at home for nearly half the price. It’ll be a great place to start if you want to impress your friends, family, or a group of kids. It’s ideal for when guests arrive unexpectedly and you want to treat them to a delectable appetiser, or when you want to make Indian-Chinese (InChin) Noodles and Rice for the main course but don’t know what side to serve with it. This Chilli Paneer Recipe not only looks good, but it also steals the show. Make a sunset mist drink with it (recipe coming soon) and you’ll be the queen of the kitchen.
Chilli Paneer is a well-known recipe from Indian Chinese cuisine. There are numerous methods for making it. You can make it dry, semi-dry, or gravy. In this post, I’ll show you the semi-dry version.
A popular Indo-Chinese dish made with paneer cubes and diced capsicum The recipe is well-known for its chilli flavour, which pairs well with the creaminess of paneer and the spice of indo chinese sauce. It makes an excellent party starter or appetiser and can also be served as a side dish with indo chinese rice or noodles.
Chilli-based recipes are popular appetisers in Indo-Chinese cuisine. The chilli chicken, in particular, has a large fan base due to its tender chicken pieces in chilli sauce. The same recipe has been adapted to make a vegetarian option with paneer cubes, and paneer chilli dry is a popular example.
The same chilli sauce can be used with other ingredients such as gobi and aloo. The soft and moist paneer with chilli sauce, on the other hand, makes it lethal. In addition, in this recipe, I deep-fried the paneer cubes in a spiced batter before tossing them with chilli sauce. This makes it more crispy, tasty, and flavorful, but some people prefer to add paneer cubes without deep frying.
Chilli Paneer, a vegetarian version of Chilli Chicken, is a popular dish in Indian Chinese cuisine.
The fried paneer cubes in a typical Chilli Paneer recipe are tossed in a sweet, sour, spicy sauce. Paneer cubes can be flour-coated or batter-coated and deep-fried.
The dry version of chilli paneer is served as an appetiser or starter. With steamed rice or noodles, the gravy version is served. As an appetiser, the semi-dry version is available.This semi-dry chilli paneer recipe has a restaurant-quality taste and flavour.
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Chilli Paneer Recipe Card:
Chilli Paneer Recipe
- 1/4 cup corn flour
- 2 tbsp maida / plain flour
- 1 tsp ginger garlic paste
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp pepper powder
- 1/2 tsp salt
- 1/4 cup water
- 12 cubes paneer / cottage cheese
- oil ( for frying)
- 2 tbsp oil
- 2 clove garlic (finely chopped)
- 1 chilli (slit)
- 4 tbsp spring onion (chopped)
- 1/2 onion (petals)
- 1/2 capsicum (sliced)
- 1 tsp chilli sauce
- 2 tbsp tomato sauce
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 1/4 tsp kashmiri red chilli powder
- 1/4 tsp pepper powder
- 1/4 tsp salt
- 1 tsp corn flour
- 2 tbsp water
- First, combine 1/4 cup corn flour and 2 tbsp maida in a small bowl.
- 1 tsp ginger garlic paste, 1/2 tsp chilli powder, 1/4 tsp pepper powder, and 1/2 tsp salt are also recommended.
- Using 1/4 cup water, make a smooth, lump-free batter.
- Dip 12 cubes paneer and coat evenly.
- Deep fry in hot oil, keeping the flame on medium.
- Stir from time to time until the paneer cubes are golden brown and crisp.
- Drain and set aside the fried paneer.
- Heat 2 tbsp oil in a large kadai and sauté 2 garlic cloves, 1 chilli, and 2 tbsp spring onion.
- Also, sauté 1/2 onion and 1/2 capsicum for a minute on high heat.
- Add 1 tsp chilli sauce, 2 tbsp tomato sauce, 2 tbsp vinegar, and 2 tbsp soy sauce to taste.
- 1/4 tsp chilli powder, 1/4 tsp pepper powder, and 1/4 tsp salt
- Stir until the sauce is well combined.
- Make a corn flour slurry by combining 1 teaspoon corn flour and 2 tablespoons water.
- Pour the cornflour slurry into the wok and constantly mix.
- Cook, stirring constantly, until the sauce becomes glossy and thickens.
- 2 tbsp spring onion and fried paneer Combine thoroughly.
- Finally, serve the chilly paneer over fried rice.
- First and foremost, use soft and fresh homemade paneer.
- Also, when making chilli paneer gravy, make a little more cornflour slurry.
- Moreover, adjust the amount of chilli to your liking.
- Paneer: For this recipe, homemade paneer is preferable. If you’re using frozen paneer, soak it in hot water for a few minutes first.
- Paneer can be fried in three ways: pan-fried, shallow-fried, or deep-fried. Don’t overcook the paneer because it will become dense and lose its softness.
- If possible, use naturally fermented soy sauce. You can also substitute tamari or bragg amino liquid.
- If you don’t have spring onions (scallions), you can substitute shallots or regular onions.
- Flours: In most restaurants, the batter is made with both corn flour and all-purpose flour. You can also substitute whole wheat flour or rice flour for the all-purpose flour. Potato starch, tapioca starch, or arrowroot flour can be used in place of corn starch.
- Spicing: Adjust the amount of spices or sauces to your taste.
- Consistency: In this recipe, the gravy can be slightly thick or medium in consistency. Simply add a little more water (about 14 to 13), but not too much, as this will dilute the flavours in the water. You can always taste the seasonings and add more if necessary.
- Paneer can be used in place of tofu for a vegan option.
- Chilli paneer goes well with fried rice, schezwan fried rice, or burnt garlic fried rice. It’s also delicious as a side dish with pulao, jeera rice, or ghee rice. It goes well with tandoori roti, naan, or roomali roti. It’s also good as an appetiser snack with any Chinese dipping sauce.
- Finally, the chilli paneer recipe is delicious when served hot and spicy.
Is Chilli Paneer a Chinese dish?
Chilli Paneer, a vegetarian version of Chilli Chicken, is a popular dish in Indian Chinese cuisine. The fried paneer cubes in a typical Chilli Paneer recipe are tossed in a sweet, sour, spicy sauce.
Is paneer chilli good for losing weight?
“Paneer is loaded with healthy fats, proteins, and is very low in carbs,” says Shilpa Arora, a Macrobiotic Nutritionist and Health Practitioner. It is beneficial to both weight loss and diabetics. You can eat them raw or prepare them in a healthy way. Vegetables can be added to paneer bhurji or served as tikkas.
What can we substitute for cornflour in chilli paneer?
You can also make this chilli paneer recipe without cornflour by adding some rice flour or shallow frying it after the marination period. Deep fry the chilli paneer if you want it really crispy.
Can we substitute maida for corn flour in paneer chilli?
To reduce the calories in a dish, shallow fry paneer cubes rather than deep fry them. Continue until all sides are shallow fried. Marinating paneer cubes in a maida and cornflour paste adds flavour to this dish as they slowly absorb water from the paste.
What can I use in place of cornflour?
Cornstarch, Rice Flour, Wheat Flour, Potato Flour, and All-Purpose Flour are the best Corn Flour substitutes. Let’s take a look at how these substitutes can perfectly replace your regular Corn Flour in the kitchen.
Can we substitute rice flour for corn flour in chilli paneer?
You won’t miss the deep-fried paneer because there are plenty of textures and flavours to satisfy your taste buds. You can also make this chilli paneer recipe without cornflour by adding some rice flour or shallow frying it after the marination period.
Can we substitute besan for corn flour in chilli paneer?
A mixture of all-purpose flour or maida and rice flour (in a 3:1 ratio) can be used to give the paneer its crispiness. However, do not use maida in the gravy because it will make the gravy lumpy and thick. Instead of deep frying the paneer, shallow fry it.
How do I keep paneer soft after it has been fried?
Don’t overcook the paneer cubes, as this will cause them to become hard. To keep it soft, fry it and then immerse it in water. Instead of frying the paneer cubes, you can immerse them in boiling water for a healthier alternative. By not frying, the paneer cubes become soft and spongy, and you save a lot of calories.
What’s the deal with my rubbery paneer?
Heating removes the moisture content of the paneer, making it hard and rubbery. As a result, after frying paneer in oil or ghee, soak it in warm water for 5 to 10 minutes. Then, add the soaked paneer to your preferred gravy.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.