Paneer Chilli Recipe – Crispy & Spicy Indo-Chinese Delight

Last Updated on 4 months by Neha Deshmukh

Paneer Chilli Recipe – Crispy & Spicy Indo-Chinese Delight

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 crispy Paneer Chilli. I first made this recipe years ago trying to recreate my favourite restaurant version, and after a few tweaks, I think I’ve finally nailed it! It’s become a regular at family gatherings and is always a huge hit. Let’s get cooking!

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 party appetizer. The paneer gets wonderfully crispy, and the sauce is bursting with flavour. Plus, it’s easily customizable to your spice preference. Seriously, who can resist that?

Ingredients

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

• ½ cup corn flour
• 2 tbsp maida / plain flour
• 1 tsp ginger garlic paste
• 1 tsp Kashmiri red chilli powder (more on this later!)
• ½ tsp pepper powder
• ½ tsp salt (or to taste)
• ¾ cup water (approximately, adjust for batter consistency)
• 12 paneer cubes
• 2 tbsp oil
• 2 garlic cloves, finely chopped
• 1 slit green chilli
• 4 tbsp spring onion, chopped (separate the white and green parts)
• 1 medium onion, petals separated
• 1 medium capsicum, sliced
• 1 tsp chilli sauce
• 2 tbsp tomato sauce
• 2 tbsp vinegar (I prefer white vinegar, but apple cider vinegar works too!)
• 2 tbsp soy sauce
• 1 tsp corn flour slurry (1 tsp corn flour mixed with 2 tsp water)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the dish that beautiful vibrant red colour and a lovely mild heat. It’s different from regular chilli powder, which can be overpowering.
• Maida vs. Corn Flour: The ratio of maida (all-purpose flour) to corn flour is key for that perfect crispiness. Too much maida and it’ll be soft, too much corn flour and it might crack. This ratio works beautifully!
• Vinegar: I usually use white vinegar for a classic tangy flavour, but apple cider vinegar adds a slightly fruity note that’s also delicious. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the batter. In a bowl, whisk together the corn flour, maida, ginger garlic paste, Kashmiri red chilli powder, pepper powder, and salt. Gradually add water, mixing until you get a smooth, slightly thick batter. It shouldn’t be too runny!
2. Now, gently coat each paneer cube in the batter, making sure it’s evenly covered.
3. Heat the oil in a deep frying pan or wok over medium-high heat. Carefully drop the battered paneer cubes into the hot oil and deep-fry until they’re golden brown and crispy – about 3-4 minutes. Drain on paper towels and set aside.
4. In a separate pan or wok, heat a little more oil. Add the chopped garlic and slit green chilli and sauté for about 30 seconds until fragrant.
5. Add the white parts of the spring onion, onion petals, and sliced capsicum. Sauté for another 2-3 minutes until they’re slightly softened but still crunchy.
6. Now for the sauce! Pour in the chilli sauce, tomato sauce, vinegar, and soy sauce. Give it a good stir and let it simmer for a minute.
7. Add the corn flour slurry and stir continuously until the sauce thickens to your desired consistency.
8. Finally, toss in the fried paneer cubes and coat them evenly with the sauce.
9. Garnish with the green parts of the spring onion and serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Fry in batches to ensure they get crispy.
• For extra flavour, marinate the paneer in a little ginger-garlic paste and turmeric powder for 30 minutes before battering.
• Taste the sauce and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Paneer Chilli: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Paneer Chilli: Use a gluten-free flour blend instead of maida.
• Spice Level: Adjust the amount of chilli sauce and Kashmiri red chilli powder to control the heat. My friend loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This is always a hit at New Year’s parties or any festive gathering. It’s a guaranteed crowd-pleaser.

Serving Suggestions

Paneer Chilli is fantastic on its own as an appetizer. But it also pairs beautifully with:

• Fried Rice
• Hakka Noodles
• Chow Mein
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the paneer will lose some of its crispness. You can reheat it in a pan or microwave, but it won’t be quite the same as freshly made.

FAQs

1. What type of paneer works best for Paneer Chilli – fresh or frozen?

Fresh paneer is ideal, but frozen paneer works just fine! Just make sure to thaw it completely and pat it dry before using.

2. How can I make the Paneer Chilli sauce thicker/thinner?

If the sauce is too thick, add a splash of water. If it’s too thin, add a little more corn flour slurry.

3. Can I bake the paneer instead of frying it?

You can! Toss the battered paneer with a little oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy, but it’s a healthier option.

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

Don’t overcook the paneer! Fry it quickly until golden brown. Also, avoid using very old paneer.

5. Can I prepare the sauce ahead of time?

Absolutely! You can make the sauce a day in advance and store it in the refrigerator. Just give it a good stir before adding the paneer.

6. What side dishes complement Paneer Chilli perfectly?

As I mentioned earlier, fried rice and hakka noodles are classic pairings. But a simple cucumber and tomato salad also provides a nice refreshing contrast.

Enjoy making this recipe! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out!