Chilli Paneer

Chilli Paneer

Chilli Paneer

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine fusion, indochinese
Servings 4 People


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


  • 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


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