Crispy Paneer Chilli Recipe – Authentic Indian Appetizer

Last Updated on 6 months ago by Neha Deshmukh

Crispy Paneer Chilli Recipe – Authentic Indian Appetizer

Hey everyone! If you’re anything like me, you love a good Indo-Chinese snack. And honestly, nothing beats a plate of perfectly crispy, tangy, and slightly spicy Paneer Chilli. I first made this when I was craving something comforting and flavorful, and it quickly became a family favorite. It’s surprisingly easy to make at home, and so much better than takeout! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Paneer Chilli recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s packed with flavor, thanks to the blend of spices and tangy tomato sauce. Plus, the contrast between the soft paneer and the crispy coating is just chef’s kiss. It’s perfect as an appetizer, a side dish, or even a satisfying snack.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 20 paneer cubes
• 1 tsp chilli powder
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala
• 0.5 tsp salt
• 3 tbsp curd (plain yogurt)
• 1 tsp ginger garlic paste
• 3 tbsp corn flour
• Oil for frying
• 2 tbsp oil
• 1 inch ginger, finely chopped
• 5 garlic cloves, finely chopped
• 2 green chillies, slit
• 2 dried red chillies, broken into pieces
• 2 tbsp tomato sauce
• 0.5 tsp chaat masala
• Few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Garam Masala: Don’t skimp on the garam masala! It’s the heart and soul of this dish, adding that warm, aromatic flavor. I prefer a freshly ground blend for the best taste.
• Chilli Powder: You can use Kashmiri chilli powder for a vibrant color and mild heat, or regular chilli powder if you like things spicier. I usually go with Kashmiri for a beautiful red hue.
• Curry Leaves: Fresh curry leaves are essential. They add a unique, fragrant flavor that you just can’t get from dried ones. If you can find them, definitely use them! They really elevate the whole dish.
• Paneer: Use good quality, fresh paneer. If it’s too soft, it will crumble when frying. Slightly firm paneer works best.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the paneer. In a bowl, combine the paneer cubes with chilli powder, turmeric, garam masala, salt, curd, ginger garlic paste, and corn flour. Mix gently but thoroughly, making sure every piece is nicely coated. Let it sit for at least 10 minutes – this helps the flavors meld and the corn flour adhere.
2. Now, heat oil in a pan over medium heat. Carefully fry the marinated paneer cubes until they’re golden brown and crispy on all sides. This usually takes about 5-7 minutes. Drain the fried paneer on paper towels to remove excess oil and set aside.
3. In a separate pan, heat 2 tablespoons of oil. Add a pinch of hing (asafoetida – optional, but adds a lovely flavour!), then add the chopped ginger, garlic, green chillies, and dried red chillies. Sauté for a minute or two until fragrant.
4. Stir in the tomato sauce, chilli powder, salt, and chaat masala. Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Finally, add the fried paneer and a generous handful of fresh curry leaves to the sauce. Toss gently to coat the paneer evenly. Cook for just a minute or two more, allowing the flavors to combine.

And that’s it! Your Crispy Paneer Chilli is ready to be devoured.

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Fry in batches to ensure even cooking and maximum crispiness.
• For extra crispy paneer, you can double fry it. Fry once, then fry again for a shorter time just before adding it to the sauce.
• Taste the sauce and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

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

• Vegan Adaptation: Use plant-based yogurt and a paneer alternative made from tofu or soy. It works surprisingly well! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Adjust the amount of chilli powder and green chillies to control the spice level. For mild, use less chilli powder and remove the seeds from the green chillies. For hot, add more of both!
• Festival Adaptations: This is a fantastic dish to serve at parties and celebrations. It’s always a crowd-pleaser. I often make a big batch for Diwali gatherings.

Serving Suggestions

Serve the Paneer Chilli hot, garnished with a few extra curry leaves. A squeeze of fresh lemon juice adds a lovely zing. It’s delicious on its own as an appetizer, or as a side dish with rice or noodles.

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 paneer might lose a little of its crispiness, but it will still taste amazing!

FAQs

Let’s answer some common questions:

• What type of paneer works best for this recipe? Slightly firm paneer is ideal. If your paneer is too soft, you can gently press it between paper towels to remove excess moisture.
• Can I make this recipe ahead of time? You can marinate the paneer ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to fry the paneer and assemble the dish just before serving for maximum crispiness.
• How can I adjust the spice level? Use more or less chilli powder and green chillies. Removing the seeds from the green chillies will also reduce the heat.
• What is the best way to get the paneer crispy? Don’t overcrowd the pan when frying, and fry in batches. Double frying also helps!
• Can I bake the paneer instead of frying it? Yes, you can! Preheat your oven to 200°C (390°F). Toss the marinated paneer with a little oil and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. It won’t be quite as crispy as fried paneer, but it’s a healthier option.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!