Paneer Chili Recipe – Authentic Indo-Chinese Stir-Fry with Soy Sauce

Last Updated on 4 months by Neha Deshmukh

Paneer Chili Recipe – Authentic Indo-Chinese Stir-Fry with Soy Sauce

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, spicy, and savory flavor combination. Today, I’m sharing my go-to recipe for Paneer Chili – it’s a guaranteed crowd-pleaser and surprisingly easy to make at home. I first made this when I was craving takeout but didn’t want to leave the house, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Paneer Chili recipe is a fantastic fusion of Indian and Chinese flavors. It’s quick, taking only about 20 minutes to cook, and requires minimal prep time (around 15 minutes). The result? Tender paneer coated in a vibrant, flavorful sauce. It’s perfect for a weeknight dinner, a party appetizer, or honestly, just when you need a little something delicious!

Ingredients

Here’s what you’ll need to whip up this amazing Paneer Chili:

• 10 oz paneer, cubed
• 3 Tbsp soy sauce
• 3 Tbsp oil
• 2 dried red chilies
• 2 Tbsp ginger, minced
• 2 Tbsp garlic, minced
• 2 green chilies, slit
• 1/2 medium onion, chopped
• 1 bell pepper, chopped
• 1 Tbsp chili sauce
• 1 Tbsp white vinegar
• 1 Tbsp corn starch
• 2 stalks green onions, chopped
• Water (for cornstarch slurry)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Paneer: I prefer using firm or extra-firm paneer for this recipe. It holds its shape better during stir-frying. You can find paneer at most Indian grocery stores, or even some well-stocked supermarkets.
• Soy Sauce – The Indo-Chinese Flavor: Soy sauce is key to that authentic Indo-Chinese taste. I usually use regular soy sauce, but you can experiment with dark soy sauce for a richer color.
• Chilies: Dried red chilies add a lovely depth of flavor and a gentle heat. Adjust the number based on your spice preference! Green chilies bring a fresh, vibrant kick.
• Regional Spice Variations: Spice levels in Indo-Chinese cuisine vary a lot! Some regions prefer a milder flavor, while others like it seriously fiery. Feel free to adjust the amount of chili sauce and green chilies to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the paneer. In a bowl, gently toss the cubed paneer with 1 tablespoon of soy sauce. Let it sit for about 10 minutes – this helps it absorb flavor and stay soft.
2. Heat the oil in a wok or large frying pan over medium-high heat. Add the marinated paneer and stir-fry until it’s lightly browned on all sides. Remove the paneer from the wok and set it aside.
3. Now, add the dried red chilies to the same oil and sauté for 10-15 seconds until fragrant. Be careful not to burn them!
4. Add the minced ginger, garlic, and slit green chilies to the wok. Sauté for about 30-40 seconds until you can really smell that wonderful aroma.
5. Toss in the chopped onions and bell pepper. Cook for about a minute, until they start to soften slightly.
6. Time for the sauce! Add the remaining 2 tablespoons of soy sauce, chili sauce, and white vinegar to the wok. Stir well to combine.
7. Add the browned paneer back into the wok and toss everything together, ensuring the paneer is nicely coated in the sauce.
8. In a small bowl, mix the corn starch with a little water to create a slurry. Pour this slurry into the wok and stir continuously until the sauce thickens and coats the paneer evenly.
9. Finally, garnish with chopped green onions and serve immediately!

Expert Tips

• Don’t overcrowd the wok when frying the paneer. Work in batches if necessary to ensure even browning.
• For a really vibrant sauce, add a tiny pinch of red food coloring (optional!).
• Make sure your wok is nice and hot before adding the ingredients – this helps create that signature stir-fry flavor.

Variations

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

• Vegan Paneer Chili (Tofu Substitution): My friend, Sarah, is vegan and loves this recipe with firm or extra-firm tofu instead of paneer. Just press the tofu to remove excess water before cubing and marinating.
• Gluten-Free Paneer Chili (Gluten-Free Soy Sauce): If you’re gluten-free, simply use a gluten-free soy sauce (tamari is a great option!).
• Spice Level Adjustments:
  • Mild: Reduce the amount of chili sauce and omit the green chilies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra green chili or a pinch of chili flakes.
• Festival Adaptations: This makes a fantastic starter for celebrations! I often serve it at Diwali parties.

Serving Suggestions

Paneer Chili is incredibly versatile! Here are a few ways to enjoy it:

• With Fried Rice: A classic pairing!
• With Noodles: Hakka noodles or chow mein are perfect.
• As an Appetizer: Serve it on its own with toothpicks for easy snacking.

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. Keep in mind that the paneer may become slightly softer upon reheating.

FAQs

Let’s answer some common questions:

What type of paneer works best for Paneer Chili?

Firm or extra-firm paneer is ideal, as it holds its shape well during stir-frying.

Can I make this dish ahead of time?

You can marinate the paneer and chop the vegetables ahead of time. However, it’s best to cook the chili just before serving for the best texture and flavor.

How can I adjust the sweetness in this recipe?

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

What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook the paneer! Marinating it beforehand helps keep it tender.

Are there any substitutions for white vinegar?

You can use rice vinegar or apple cider vinegar as a substitute for white vinegar.