Chilli Paneer

Chilli Paneer recipe | How to make Chilli Paneer Gravy

Chilli Paneer is a Spicy, sweet and sour Indo chinese recipe – a popular restaurant style recipe.

This recipe is often most commonly served in restaurants along side Indo chinese style noodle ( which is called Hakka noodles).

This recipe can be made in two ways – dry and semi gravy. the one I am sharing is semi gravy.

The beauty of this recipe comes from the glossy finish to the final dish along with the crunchiness of the vegetables and the crispy paneer.

What is Indo chinese anyway ?

Indo chinese food culture dates back 2000 years originating from ethnic the chinese who lived in Kolkata region. Ever since Indo chinese is a loved style of flavour which is a union of indian spices and chinese seasonings such as soy sauce.

Chilli Paneer

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Jist of recipe

Paneer cubes are dusted in flour and spices and shallow fried and set aside.

Onions, capsicum are flash cooked in a with a generous amount of garlic and ginger in sesame oil.

The fried paneer cubes are tossed in and the sauces – Dark soya sauce, chilli (Green and red) and ketchup is added and mixed in

Finally a corn slurry is made to bring the gravy to a nice consistency.

Serving Suggesions

I love to serve chilli paneer with indian street style fried rice or pulao. I recently shared a picture on in instagram page where I served Chilli Paneer with delicious mushroom pulao. It pairs great with plain basmati rice or Thai Jasmine rice too.

Serve it as an appetizer or as a gravy to your favorite rice. I like to sometimes make a wrap with frozen plain paratha, add some vingegared onions and green chillies to give that perfect indian street food feel.

Variations

The same recipe can be used to make chilli gobi or even potatoes can be used.

If you make non veg can follow same recipe to make Indo chinese style chilli chicken using chicken tenders.

For vegan options, extra firm tofu (drained and pressed ) can be used to replace paneer.

Chilli Paneer

Also check out other similar recipes

Sauces required
  1. Dark Soy sauce
  2. Red Chilli sauce
  3. Green Chilli sauce
  4. Ketchup
  5. Vinegar – Any natural Vinegar – I used apple cider vinegar

So there are the magic ingredients that transforms this indian dish to an Indo chinese dish. Somethings I want to share is that don’t replace dark soy sauce with light soy sauce. The taste and color changes completely. For the sauces if un available can be replaced with home made chilli powder and green chilli paste (Use in appropriate quantities)

prep work before you begin

This is one of those recipes which goes really fast once you leave the pan on the fire.

So the best thing to do is prep all the veggies before you start.

Chop the finely chop the spring onions, green chillies, ginger and garlic

Cube the green bell peppers / Capsicum.

Prepare corn slurry and keep it ready.

Keep all the sauces ready.

tips
  • If you don’t want to use maida or white four for dusting – you can replace it with whole wheat flour, but still you will have to use corn flour to make the slurry and it is something that can’t be replaced here.
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  • Garlic and Spring onions brings a lovely aroma to the final dish so be generous.
  • Using sesame oil add to the chinese flavour, how ever you can use regular oil as well.
  • I have tried this recipe many times before how ever mix matching the ingredients, there is once ingredinent that makes huge difference is vinegar. Trust me without adding a dash of vinegar it won’t give you that final Indo chinese satisfaction.
  • You can use any vinegar in the recipe, I personally don’t prefer using synthetic vinegar and I have used apple cider vinegar and works well. Other options are rice wine vinegar if you can find. It is commonly used in asian cuisine.
  • Ajinomoto is another ingredient which is frowned up on. But I like to use it in this recipe, because of one reason, we don’t make Indo chinese so often. So it doesn’t seem to bother me. Please feel free to omit if you wish to.
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storage and shelf life

This recipe can be made ahead and last in the refrigerator for up to 4 days. How ever during every re-heat process the gravy might thicken and it may turn from a semi gravy consistency to a dry consistency.

I like to serve it with rice for the first day and use left overs in a roll using homemade rotis.

pictorial recipe (step by step)
  • Take a bowl, add the paneer cubes without any water in it, add the ingredients mentioned under ‘To Fry’ in the recipe card and mix it well.
  • shallow fry the paneer cubes until all are golden and fried.
  • Transfer to a paper towel and continue to next steps

  • Heat a pan on medium flame, add sesame oil to it and once hot, add finely chopped garlic, Finely chopped Ginger, minced Green Chillies and dry red chilli.
  • Sauté for a few seconds and then add the Spring onions and regular onions and sauté for 1 minute.
  • Add cubed green capsicum and sauté on medium to high flame. Cook until capsicum and the fried paneer cubes Toss it well.

  • Add in the sauces one after the other – Dark Soy sauce, Red chilli sauce, Green Chilli sauce, tomato sauce or ketchup and mix it well.

  • Take a table spoon of vinegar and add it to the pan, Sprinkle a little ajinomoto for added flavour
  • Check for salt and add more if required. Note : If the soy sauce already has salt in you can skip it.
  • Make a corn slurry, by adding 1.5 tbsp corn flour to 1/2 cup of water and pour into the pan

  • Keep the flame on medium to high flame and allow it to come to a simmer.You’ll notice that the sauce quickly begins to thicken. Mix it in. Add more water to adjust consistency.
  • Turn off the flame and serve it with your rice or Noodles.

Chilli Paneer Chilli Paneer

Notes : If you intend to serve this dish as an appetizer you can reduce the corn slurry to 1/4 cup and simmer it a little longer until it gets dry.

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Recipe card

Chilli Paneer

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: fusion, indochinese
Keyword: east indian, indo chinese
Servings: 4 People

Ingredients

To fry

  • 300 gms Paneer cubes
  • 1 tbsp Corn flour
  • 1 tbsp Maida / Plain white flour
  • 1 tbsp Soy sauce
  • 1 tsp Black pepper
  • 1 tsp Red chilli powder
  • Oil To shallow fry

To make gravy

  • 1 tsp Sesame Oil
  • 1-2 tbsp Spring Onion
  • 3 tbsp Onion
  • 1 dry red chilli
  • 1 green chilli Finely chopped
  • 1 tbsp Chopped Garlic
  • 1 tbsp Chopped Ginger
  • 1 Large capsicum cubed
  • 1 tbsp Dark Soy sauce
  • 1 tbsp Red chilli sauce
  • 1 tbsp green chilli sauce
  • 1 tbsp Ketchup
  • 1/4 tsp Ajinomoto optional
  • 1.5 tbsp corn flour
  • 1/2 cup water
  • Salt to taste
  • 1 tsp Vinegar

Instructions

  • Take a bowl, add the paneer cubes without any water in it, add the ingredients mentioned under ‘To Fry’ and mix it well.
  • Add oil to a frying pan to shallow fry the paneer cubes.
  • Once hot, gently add paneer cubes in batches until all are golden and fried.
  • Transfer to a paper towel and continue to next steps
  • Heat a pan on medium flame, add sesame oil to it and once hot, add finely chopped garlic, Finely chopped Ginger, minced Green Chillies and dry red chilli.
  • Sauté for a few seconds and then add the Spring onions and regular onions and sauté for 1 minute.
  • Next add cubed green capsicum and sauté on medium to high flame. Cook until capsicum is slightly cooked but still is crunchy.
  • Next, add the fried paneer cubes and mix it in.
  • Add in the sauces one after the other – Dark Soy sauce, Red chilli sauce, Green Chilli sauce, tomato sauce or ketchup and mix it well.
  • Take a table spoon of vinegar and add it to the pan, Sprinkle a little ajinomoto for added flavour
  • Check for salt and add more if required. Note : If the soy sauce already has salt in you can skip it.
  • Make a corn slurry, by adding 1.5 tbsp corn flour to 1/2 cup of water and pour into the pan
  • Keep the flame on medium to high flame and allow it to come to a simmer.You’ll notice that the sauce quickly begins to thicken. Mix it in. Add more water to adjust consistency.
  • Turn off the flame and serve it with your favourite side dish

Notes

Adding ajinomoto is optional, how ever it brings a nice flavour to the final dish.
You can use pressed, firm tofu in this recipe.

Chilli Paneer

If you try this recipe, Leave a comment, rate it. Click a picture and tag #soulsomecooking on Instagram or Facebook ill be happy see it.

Rating: 4 out of 5.

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Hi, I am Divya !
Hi, I am Divya !

 I am the author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here. 

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