Chilli Paneer is an amazing Indian paneer starter dish. Just like every other Indian, I love Indo-Chinese food. Deep fried goodness in a creamy sauce or coated in thick, spicy gravy - what's not to like! I even like the calories that come with it, I am very impartial that way! This Chilli Paneer recipe is one that was born of urgency and necessity. I prefer a dry version of chilli paneer than the kind with gravy so chose to go with that. If you want to make chilli paneer with gravy, I have given options to do that below.
I make Gobi Manchurian quite often but paneer usually gets made into Palak Paneer or Paneer Butter Masala and hardly ever an Indo-Chinese recipe, that too an appetizer. But it happened on the last day in our previous apartment. I was clearing out the fridge and realised I have a few cubes of paneer left which had to be made into something real soon or they'd die. No self-respecting Indian can kill paneer, trust me!
So the paneer pieces turned into a lovely plate of dry chilli paneer recipe that gave some well-needed energy to TH and me to resume last-minute packing in full vigour.
Chilli Paneer Recipe
Ingredients
- 2 cups cubed paneer I used longer slices
- 1 bell pepper / capsicum
- 2 large onions
- 4 green chillies slit
- 1 teaspoon ginger garlic paste use freshly ground paste if possible
- 1 tablespoon soya sauce
- 1 teaspoon green chilli sauce
- 1 teaspoon tomato paste / ketchup
- 2 tablespoon + 1 tablespoon oil
- ½ teaspoon sugar
- 1 tablespoon cornflour + 3 tablespoon water make a smooth paste
- Salt to taste
For the Marinade:
- 3 tablespoon flour
- 2 tablespoon corn flour / corn starch
- 1 teaspoon freshly ground pepper
- 1 teaspoon minced garlic
- A pinch of salt
- Water
Instructions
- Make a semi-thick paste with the ingredients for marinade.
- Dunk the paneer pieces in and let them soak in the marinade.
- Add 3-4 tablespoon oil in a pan and shallow fry the paneer pieces, turning them over when the sides are brown.
- Drain and set aside.
- In the same pan, add chopped onions, green chillies, and capsicum.
- Cook until the onions turn transparent, about 2-3 mins.
- Next, turn the flame to high and add soya sauce, green chilli sauce, ginger garlic paste, sugar and tomato paste.
- Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.
- Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt (since the sauces will have salt).
- Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.
- Serve Chilli Paneer steaming hot as an appetiser
How to make dry Chilli Paneer Recipe:
For dry Chilli Paneer recipe in Hindi, Tamil, Telugu, Urdu, please use the Google Translate button on the top right of this website.
Swathi
Hi can you please expalin how long do i leave it to marinade and one more doubt 3tsp of flour means maida ?
Dr.Sameena Prathap
oh...lip smacking chilli paneer...:)yummmmmmmmmmmmmmmmm...:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com/
Poornima Nair
Love paneer in any form...thanks for sharing this recipe, will surely try it.
Tanvi @SinfullySpicy
I second you on the use of paneer.As far as veg chinese recipe go,I make gobi manchu usually.Love your simple recipe which is super quick too.
Nags
I think I make quite a few typos. Noticed a couple others but was too lazy to change 🙂 have made this correction though 🙂
Nags
marinating for 10-12 mins should be more than enough. and yes, flour means maida 🙂
Ria Mathew
I love Chilli Paneer. When I was living in B'lore, there was this small restaurant which sold the best Chilli Paneer I have ever tasted. So,me and my friends used to go there almost every week & gorge on them!
Yours look delectable! I have to try this!
Apu
Delicious!! Chili paneer is a delicious favourite!!
Saumya Roy
Chilli Paneer is my favourite too.I have posted my take on it on my blog.
Manasi
Oh yes! SPICY chili paneer , mouthwatering ! I love Indo-Chinese food and really miss the variety from Mumbai.
This plate makes me want to dig in:)