Crispy Paneer Chilli Recipe – Authentic Indo-Chinese Appetizer

Last Updated on 2 months by Neha Deshmukh

Crispy Paneer Chilli Recipe – Authentic Indo-Chinese Appetizer

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of sweet, sour, and spicy. And honestly, nothing beats a plate of crispy, golden paneer tossed in a flavourful chilli sauce. I first made this recipe years ago, trying to recreate my favourite restaurant version, and it’s been a family favourite ever since! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This Crispy Paneer Chilli isn’t just delicious; it’s surprisingly easy to make at home. It’s the perfect appetizer for parties, a fantastic side dish with fried rice or noodles, or even a satisfying snack on its own. Plus, it’s a great way to get your chilli fix! You’ll love how the crispy paneer soaks up all that amazing sauce.

Ingredients

Here’s what you’ll need to create this Indo-Chinese delight:

• 250 grams paneer
• 1 large onion
• 1 large capsicum (bell pepper)
• 1 tablespoon ginger-garlic paste
• 4 green chillies
• 4 tablespoons cornflour
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 2 tablespoons oil
• 0.5 cup spring onion greens
• 0.5 teaspoon black pepper
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Paneer Selection & Quality: Using fresh, good-quality paneer is key. It should be firm but not rubbery. If your paneer feels a little dry, you can soak it in warm water for 10-15 minutes before using.

The Role of Cornflour in Achieving Crispiness: Don’t skip the cornflour! It’s what gives the paneer that beautiful, crispy coating. Make sure to coat the paneer evenly.

Understanding Soy Sauce Varieties (Light vs. Dark): Light soy sauce adds saltiness and umami, while dark soy sauce contributes colour and a slightly sweeter flavour. Using both creates a more complex sauce.

Regional Variations in Chilli Paste/Green Chilli Usage: The amount of green chillies you use is totally up to you! Some regions in India prefer a milder flavour, while others like it fiery hot. I usually go with 4, but feel free to adjust.

The Importance of Fresh Capsicum & Onions: Fresh veggies are always best. They add a lovely crunch and vibrant flavour to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the paneer into 1-inch cubes. Toss them with salt and 4 tablespoons of cornflour until they’re nicely coated.
2. Heat 2 tablespoons of oil in a pan over medium heat. Shallow-fry the coated paneer cubes in batches until they’re golden brown and crispy. Don’t overcrowd the pan! Set the fried paneer aside.
3. Now, slice the onion into petals, the capsicum into chunks, and the green chillies diagonally. Having everything prepped makes the stir-frying process so much smoother.
4. In a bowl, whisk together the light soy sauce, dark soy sauce, vinegar, sugar, and ½ cup of water. This is your flavour base!
5. In a separate small bowl, dissolve 2 tablespoons of cornflour in ½ cup of water to create a slurry. This will thicken the sauce beautifully.
6. Heat a little more oil in a wok (or a large frying pan). Sauté the ginger-garlic paste and green chillies for about a minute until fragrant.
7. Add the sliced onions and capsicum to the wok. Stir-fry for 4-5 minutes on medium heat until they’re slightly charred. That little bit of char adds so much flavour!
8. Pour the prepared sauce into the wok and bring it to a simmer.
9. Gradually add the cornflour slurry while stirring constantly. This will thicken the sauce to a lovely, glossy consistency.
10. Gently add the fried paneer cubes to the sauce and mix until they’re evenly coated.
11. Sprinkle with black pepper and spring onion greens. Give it a taste and adjust the salt if needed.
12. Serve immediately while it’s hot!

Expert Tips

Want to take your Paneer Chilli to the next level? Here are a few pro tips:

Achieving the Perfect Crispness for the Paneer: Make sure the oil is hot enough before frying the paneer. And don’t move the paneer around too much while it’s frying – let it develop a nice golden crust.

Balancing the Sweet, Sour, and Savory Flavors: Taste the sauce as you go and adjust the sugar and vinegar to your liking. It’s all about finding that perfect balance!

Wok Hei: Achieving Smokiness in Stir-Fries: If you have a gas stove, try to get a little “wok hei” – that smoky flavour that comes from high-heat stir-frying.

Preventing the Sauce from Becoming Too Thick or Too Thin: Add the cornflour slurry gradually, stirring constantly. If the sauce gets too thick, add a splash of water.

Variations

Let’s get creative!

Vegan Paneer Chilli (Tofu Substitution): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. Coat the tofu in cornflour and fry until crispy.

Gluten-Free Paneer Chilli (Gluten-Free Soy Sauce): Simply use gluten-free soy sauce instead of regular soy sauce.

Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the green chillies for a milder flavour. Add a pinch of chilli flakes or a dash of hot sauce for extra heat. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and a mild warmth.

Festival Adaptations (Chinese New Year, Diwali Appetizer): This dish is perfect for celebrations! It’s a popular appetizer during Chinese New Year and a welcome addition to a Diwali spread.

Dry vs. Gravy Chilli Paneer: For a drier version, use less slurry. For a gravy version, increase the amount of slurry and water.

Serving Suggestions

This Crispy Paneer Chilli is amazing on its own, but it also pairs beautifully with:

• Fried rice
• Hakka noodles
• Spring rolls
• Manchurian

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 crispness, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

What type of paneer works best for Chilli Paneer? Firm paneer is ideal, as it holds its shape well during frying.

Can I make the sauce ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours.

How can I adjust the sweetness of the sauce? Add more or less sugar to taste.

What is the best way to prevent the paneer from becoming rubbery? Don’t overcook the paneer when frying. And don’t add it to the sauce too early.

Can I bake the paneer instead of frying it? You can, but it won’t be as crispy. Bake at 200°C (390°F) for 15-20 minutes, flipping halfway through.

What side dishes complement Chilli Paneer perfectly? Fried rice, noodles, and spring rolls are all great choices!