Chilli paneer gravy recipe, how to make chilli paneer gravy

Chilli paneer gravy recipe: learn how to make chilli paneer gravy, one of the vegetarian highlights of Indo-Chinese cooking.

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The dry chilli paneer recipe is often served as as a starter while the gravy version makes a great side dish for fried rice or vegetable noodles.

For all paneer lovers out there, this one's for you, especially if you also love Indo-Chinese food. I am yet to meet an Indian that says no to this cuisine but over the years, I have come to realise how much hidden calories these dishes contain. Of course, when eating out once in a while calories are not in my list of things to think about (my mind is busy enough, thank you very much) but when cooking at home, I try to tone down the oil and deep frying a bit if I can. Please note this doesn't apply to poori and such.

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Coming back to chilli paneer, I love both the dry and gravy versions and recently I made this chilli paneer gravy to pair with mushroom fried rice (recipe coming soon). I must confess that cooking Indo-Chinese food consistently well is hard for me and I do have my misses here and there. While I have more or less mastered gobi manchurian by now, I have inconsistent results with other recipes which explains why they haven't shown up here yet. This chilli paneer gravy though, it's a winner!

Read on for the recipe of chilli paneer with gravy and check out all Indo-Chinese recipes if you love them like us.

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Chilli paneer gravy recipe

nags

Chilli paneer gravy recipe, a step by step Indian-Chinese recipe to prepare chilli paneer gravy at home. Perfect with fried rice or noodles.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Paneer

Cuisine Indo-Chinese

Servings 3 -4

Ingredients

  

• 1.5 cups of paneer cut into small cubes
• 2 tablespoon of cornflour
• 1 tablespoon of plain flour or maida
• 1 teaspoon of minced garlic
• ¼ teaspoon black pepper powder
• A fat pinch of salt
• 2-3 tablespoon water
• Oil as required

For the sauce:

• 3 stalks of spring onions
• 1 teaspoon of minced ginger
• 1.5 teaspoon of minced garlic
• 1 teaspoon soya sauce
• 3-4 slit green chillies adjust to taste
• ½ cup cubed green capsicum bell pepper
• 1 teaspoon cornflour cornstarch
• Salt if required

Instructions

 

• Place the cornflour, plan flour, salt, minced garlic, pepper powder, and water in a bowl.
• Mix without lumps to form a light batter.
• Add the paneer cubes to this and mix well to coat. If using frozen paneer, defrost until just cold and follow this step. If using freshly made paneer, refrigerate until a bit firm and then use, otherwise the paneer may crumble.
• Heat 2 tablespoon oil (or as required) in a pan and shallow fry the paneer pieces until light golden brown. Drain into paper towels and set aside until needed.
• In the same pan, (add more oil if required), add the sliced spring onions, ginger and garlic.
• Saute until the ginger and garlic turn fragrant.
• Now turn the flame to high and add the soya sauce.
• Let it cook on high heat for 5-6 seconds and lower heat back.
• Add the chillies and capsicum and cook for 3-4 mins until the capsicum turns a bit soft. It should still remain crunchy.
• Add 1.5 cups water to this and bring to boil.
• Meanwhile, mix the 1 teaspoon cornflour in 1 tablespoon water to form a thick mixture.
• Gently pour this into the boiling water and lower flame completely.
• Add the paneer pieces and turn off the flame.
• The gravy will thicken considerably on cooling so don't cook it further than this. Add salt only if required since you have salted the paneer pieces and the soya sauce will be highly salted too.
• Enjoy chilli paneer gravy with some
• egg fried rice or
• noodles with vegetables for a delicious meal.

INSTRUCTIONS:

1. Place the cornflour, plan flour, salt, minced garlic, pepper powder, and water in a bowl. Mix without lumps to form a light batter.

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2. Add the paneer cubes to this and mix well to coat. If using frozen paneer, defrost until just cold and follow this step. If using freshly made paneer, refrigerate until a bit firm and then use, otherwise the paneer may crumble.

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2. Heat 2 tablespoon oil (or as required) in a pan and shallow fry the paneer pieces until light golden brown. Drain into paper towels and set aside until needed.

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3. In the same pan, (add more oil if required), add the sliced spring onions, ginger and garlic. Saute until the ginger and garlic turn fragrant.

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4. Now turn the flame to high and add the soya sauce. Let it cook on high heat for 5-6 seconds and lower heat back.

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5. Add the chillies and capsicum and cook for 3-4 mins until the capsicum turns a bit soft. It should still remain crunchy mostly.

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6. Add 1.5 cups water to this and bring to boil. Meanwhile, mix the 1 teaspoon cornflour in 1 tablespoon water to form a thick mixture.

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7. Gently pour this into the boiling water and lower flame completely.

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8. Add the paneer pieces and turn off the flame. The gravy will thicken considerably on cooling so don't cook it further than this. Add salt only if required since you have salted the paneer pieces and the soya sauce will be highly salted too.

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Enjoy chilli paneer gravy with some egg fried rice or noodles with vegetables for a delicious meal.

For chilli paneer gravy recipe in Hindi, Tamil, Telugu, Marathi, Kannada, Urdu etc please use Google translate in the sidebar.