Paneer Chilli Recipe – Easy Indo-Chinese Stir-Fry with Ketchup & Soya

Last Updated on 2 months by Neha Deshmukh

Paneer Chilli Recipe – Easy Indo-Chinese Stir-Fry with Ketchup & Soya

Introduction

Okay, let’s be real – who doesn’t love a good Indo-Chinese dish? There’s just something about that sweet, spicy, and tangy flavour combo that hits the spot every time. And honestly, this Paneer Chilli recipe is my go-to when I’m craving something quick, satisfying, and totally delicious. I first made this when I was a student and needed something fast and flavourful, and it’s been a family favourite ever since! It’s so easy, even if you’re not a seasoned chef, you’ll be whipping up a restaurant-worthy dish in no time.

Why You’ll Love This Recipe

This Paneer Chilli isn’t just tasty; it’s a winner for so many reasons! It’s ready in under 10 minutes – seriously! The sauce is a perfect balance of sweet, spicy, and savoury, thanks to the ketchup, chilli sauce, and soya sauce. Plus, it’s super versatile. Serve it as a starter, a side dish, or even a main course with rice or noodles.

Ingredients

Here’s what you’ll need to make this magic happen:

• 250 grams Paneer, cubed
• 2 medium Onion, cubed
• 1 small Tomato, cubed
• 1 small Capsicum (bell pepper), cubed
• 2 Green chilli, slit
• 1.5 – 2 tbsp Tomato Ketchup
• 2 tsp Chilli sauce
• 0.25 – 0.5 tsp Soya sauce
• 0.25 – 0.5 tsp Pepper powder
• 0.5 tbsp Cornflour
• 1 tbsp Chopped coriander leaves
• Oil, for stir-frying
• Salt, to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Paneer: Choosing the Right Type & Freshness

Paneer is the star, so quality matters! I prefer using fresh paneer, but frozen works in a pinch. Just make sure to thaw it completely and gently pat it dry before using. Soft paneer will crumble easily, so a slightly firm variety holds its shape better during stir-frying.

Onions, Tomatoes & Capsicum: Selecting for Flavor & Texture

Use good quality, firm vegetables. Red or green capsicum both work beautifully – it’s really down to personal preference. For the tomatoes, Roma tomatoes are great because they aren’t too watery.

Green Chillies: Heat Level & Varieties

The number of green chillies depends on how spicy you like things! I usually use 2, but feel free to adjust. You can also remove the seeds for a milder heat.

Tomato Ketchup, Chilli Sauce & Soya Sauce: Brand Recommendations & Flavor Profiles

Honestly, use your favourite brands! I find that a good quality tomato ketchup makes a big difference. For chilli sauce, I like one that’s not too sweet. And when it comes to soya sauce, a dark soya sauce adds a lovely colour and depth of flavour.

Cornflour: Achieving the Perfect Sauce Consistency

Cornflour is key to getting that glossy, thick sauce. Make sure to dissolve it in cold water before adding it to the pan to avoid lumps.

Spices: Balancing Salt & Pepper

Don’t be shy with the pepper! It really complements the other flavours. Taste as you go and adjust the salt accordingly – remember that soya sauce is already salty.

Oil: Best Oils for Stir-Frying

I usually use vegetable oil or canola oil for stir-frying because they have a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a generous amount of oil in a pan or wok over medium-high heat.
2. Add the cubed onions, tomatoes, capsicum, and slit green chillies. Sauté for 1-2 minutes, until they start to soften but still have a bit of crunch.
3. Now, stir in the tomato ketchup, chilli sauce, and soya sauce. Add the pepper powder and salt. Mix everything well, ensuring the vegetables are nicely coated.
4. In a small bowl, dissolve the cornflour in ¼ cup of hot water. Give it a good whisk to make sure there are no lumps.
5. Pour the cornflour mixture into the pan and bring it to a boil. Once it starts to bubble, reduce the heat to low.
6. Gently add the paneer cubes, making sure they get coated in that delicious sauce. Cook for just 1-2 minutes, stirring gently, so the paneer heats through without becoming rubbery.
7. Finally, garnish with chopped coriander leaves. Serve immediately!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook in two batches to ensure everything cooks evenly.
• For extra crispy paneer, you can lightly pan-fry or shallow-fry the paneer cubes before adding them to the sauce.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

Vegan Paneer Chilli (Tofu Substitution)

My friend, Priya, is vegan, and she loves this recipe with firm or extra-firm tofu instead of paneer! Just press the tofu to remove excess water, cube it, and follow the recipe as usual.

Gluten-Free Paneer Chilli (Gluten-Free Soya Sauce)

If you’re gluten-free, simply use a gluten-free soya sauce. There are some great options available these days.

Spice Level Adjustment (Mild to Extra Spicy)

Adjust the amount of green chillies and chilli sauce to control the spice level. For a milder flavour, remove the seeds from the chillies and use less chilli sauce. For extra heat, add a pinch of red chilli powder!

Festival Adaptations (Serving as a Starter for Parties)

This is always a hit at parties! Serve it in small bowls or on skewers for easy snacking.

Serving Suggestions

This Paneer Chilli is incredibly versatile. Here are a few ideas:

• With roti or naan
• As a side dish with fried rice or noodles
• Served with plain steamed rice
• As a starter for a larger Indian meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The sauce might thicken upon cooling, so you may need to add a splash of water when reheating.

FAQs

What type of paneer works best for Paneer Chilli?

A slightly firm paneer is ideal, as it holds its shape well during stir-frying. Fresh paneer is best, but frozen works too!

Can I make this recipe ahead of time?

You can prep the vegetables and sauce ahead of time, but it’s best to add the paneer and finish cooking just before serving.

How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of tomato ketchup. You can also add a squeeze of lemon juice to balance the flavours.

What can I serve with Paneer Chilli besides roti, noodles, and rice?

Try it with quinoa, couscous, or even a side of roasted vegetables!

Is it possible to make this recipe without cornflour?

While cornflour helps thicken the sauce, you can try using arrowroot powder as a substitute. You might need to adjust the amount slightly.