Paneer Chilli Recipe- Authentic Indo-Chinese Fried Paneer & Capsicum

Neha DeshmukhRecipe Author
Ingredients
3-Feb
Person(s)
  • 2 cups
    paneer
  • 1 count
    bell pepper
  • 2 count
    onions
  • 4 count
    green chillies
  • 1 tsp
    ginger garlic paste
  • 1 tbsp
    soya sauce
  • 1 tsp
    green chilli sauce
  • 1 tsp
    tomato paste
  • 2 tbsp
    oil
  • 1 tbsp
    oil
  • 0.5 tsp
    sugar
  • 1 tbsp
    cornflour
  • 3 tbsp
    water
  • 3 tbsp
    flour
  • 2 tbsp
    corn flour
  • 1 tsp
    pepper
  • 1 tsp
    minced garlic
  • 1 pinch
    salt
  • 1 count
    water
Directions
  • Prepare the marinade by mixing flour, cornflour, pepper, garlic, salt, and water into a thick paste. Coat paneer cubes in the marinade and let sit for 5 minutes.
  • Heat 3-4 tablespoons of oil in a pan. Shallow fry marinated paneer until golden brown. Drain and set aside.
  • In the same pan, sauté onions, green chilies, and capsicum until onions turn translucent.
  • Increase heat to high. Add soy sauce, green chili sauce, ginger-garlic paste, sugar, and tomato paste. Stir-fry for 30 seconds.
  • Reduce heat to medium-low. Add fried paneer and cornflour-water slurry. Cook for 3-4 minutes until sauce thickens.
  • Adjust salt to taste. Serve hot as an appetizer.
Nutritions
  • Calories:
    450 kcal
    25%
  • Energy:
    1882 kJ
    22%
  • Protein:
    20 g
    28%
  • Carbohydrates:
    40 mg
    40%
  • Sugar:
    10 mg
    8%
  • Salt:
    800 g
    25%
  • Fat:
    25 g
    20%

Last Updated on 2 months by Neha Deshmukh

Paneer Chilli Recipe: Authentic Indo-Chinese Fried Paneer & Capsicum

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 tangy flavour combination. And honestly, nothing beats a plate of perfectly cooked Paneer Chilli – crispy paneer tossed in a vibrant sauce. I first made this when I was craving takeout but didn’t want to leave the house, and it quickly became a family favourite! Today, I’m sharing my go-to recipe with you. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Paneer Chilli recipe is a winner for so many reasons. It’s relatively quick to make – perfect for a weeknight dinner or a last-minute get-together. It’s packed with flavour, offering that classic Indo-Chinese taste we all adore. Plus, it’s easily customizable to your spice preference. And let’s be real, who doesn’t love crispy, golden-fried paneer?

Ingredients

Here’s what you’ll need to create this deliciousness:

  • 2 cups paneer, cubed (about 200g)
  • 1 bell pepper or capsicum, chopped
  • 2 large onions, chopped
  • 4 green chillies, slit
  • 1 tsp ginger garlic paste
  • 1 tbsp soya sauce
  • 1 tsp green chilli sauce
  • 1 tsp tomato paste or ketchup
  • 2 tbsp oil + 1 tbsp oil
  • 0.5 tsp sugar
  • 1 tbsp cornflour
  • 3 tbsp water (for cornflour slurry)
  • 3 tbsp flour
  • 2 tbsp corn flour or corn starch
  • 1 tsp freshly ground pepper
  • 1 tsp minced garlic
  • A pinch of salt
  • Water as needed

Ingredient Notes

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

  • Cornflour is key: Don’t skip the cornflour in the marinade and the slurry. It’s what gives the paneer that incredible crispy texture.
  • Sauce Balance: The combination of soy sauce and green chilli sauce is what gives this dish its authentic Indo-Chinese flavour. Feel free to adjust the ratios to your liking!
  • Paneer Choice: I prefer using firm paneer for this recipe. It holds its shape really well during frying and doesn’t become too rubbery. If you’re using softer paneer, you might want to gently press it to remove excess water before marinating.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, let’s prepare the marinade. In a bowl, mix together the flour, corn flour, pepper, garlic, salt, and water to form a thick paste.
  2. Now, gently coat the paneer cubes in the marinade, making sure they’re evenly covered. Let this sit for about 5 minutes – this helps the coating adhere and get extra crispy.
  3. Heat 3-4 tablespoons of oil in a pan over medium-high heat. Carefully shallow fry the marinated paneer until it’s golden brown and crispy on all sides. Drain on paper towels and set aside.
  4. In the same pan (add another tablespoon of oil if needed), sauté the onions, green chillies, and capsicum until the onions turn translucent.
  5. Now, crank up the heat to high! Add the soy sauce, green chilli sauce, ginger-garlic paste, sugar, and tomato paste. Stir-fry for about 30 seconds – you want everything to be nicely combined and fragrant.
  6. Reduce the heat to medium-low. Add the fried paneer and the cornflour-water paste. Cook for 3-4 minutes, stirring constantly, until the sauce thickens and coats the paneer beautifully.
  7. Give it a final taste and adjust the salt as needed. Serve hot and enjoy!

Expert Tips

  • Don’t overcrowd the pan: When frying the paneer, work in batches to ensure it gets crispy all around.
  • Quick Stir-Fry: The key to a good Indo-Chinese sauce is a quick stir-fry. Don’t let the ingredients sit in the pan for too long, or they’ll lose their crunch.
  • Fresh is Best: Using fresh ginger and garlic paste really elevates the flavour of this dish.

Variations

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

  • Vegan Paneer Chilli (Tofu Substitution): My friend, who’s vegan, loves this recipe with firm or extra-firm tofu instead of paneer. Just press the tofu to remove excess water before marinating.
  • Gluten-Free Paneer Chilli (Gluten-Free Soy Sauce & Flour Blend): For a gluten-free version, use gluten-free soy sauce and a blend of rice flour and cornstarch for the marinade and slurry.
  • Spice Level Adjustments: My family likes things hot, so I often add an extra green chilli or a pinch of red chilli powder. For a milder flavour, reduce the amount of green chilli sauce or remove the seeds from the green chillies.
  • Festival Adaptations: This makes a fantastic starter for celebrations! I often serve it at Diwali parties and birthdays.

Serving Suggestions

Paneer Chilli is delicious on its own as an appetizer. But it also pairs wonderfully with fried rice or noodles. A side of fresh cucumber and carrot sticks adds a nice refreshing contrast.

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. Note that the paneer may lose some of its crispiness upon reheating.

FAQs

What type of paneer works best for this recipe?

Firm paneer is ideal, as it holds its shape well during frying.

Can I make this dish ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. Fry the paneer just before serving to maintain its crispiness.

How can I adjust the sweetness level in the sauce?

Adjust the amount of sugar to your liking. You can also add a splash of vinegar for a more balanced flavour.

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

Don’t overcook the paneer during frying. Also, avoid using very soft paneer.

Can I bake the paneer instead of frying it?

Yes, you can! Preheat your oven to 200°C (390°F) and bake the marinated paneer for about 15-20 minutes, flipping halfway through, until golden brown and crispy.

Images