Paneer Chilli Recipe – Indo-Chinese Stir-Fry with Spring Onions

Last Updated on 2 months by Neha Deshmukh

Paneer Chilli Recipe – Indo-Chinese Stir-Fry With Spring Onions

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 vibrant plate of Paneer Chilli – it’s a guaranteed crowd-pleaser! I first made this when I was craving something quick, flavourful, and a little bit different from my usual Indian cooking, and it’s been a family favourite ever since. 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. It’s packed with flavour, offering that perfect balance of sweet, sour, and spicy. Plus, it’s a fantastic way to enjoy paneer in a completely new way! It’s a dish that always disappears fast, and I’m pretty sure you’ll be making it again and again.

Ingredients

Here’s what you’ll need to whip up this delicious Paneer Chilli:

• ¼ kg paneer, cut into 1-inch cubes
• 6-7 tbsp spring onion whites, chopped
• 3-4 tbsp spring onion greens, chopped
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 tsp soya sauce
• 2 tsp vinegar
• 1 tbsp corn flour
• 5 tbsp water
• ½ tbsp sugar
• 2 green capsicums, sliced
• 1 ½ tbsp tomato sauce
• 1 tsp red chilli paste
• 2 tbsp oil
• Large pinch of black pepper powder
• ½ tsp chopped ginger
• ½ tsp chopped garlic

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this dish.

• Soya Sauce, Vinegar & Corn Flour: These three are the holy trinity of Indo-Chinese flavours! The soya sauce adds umami, the vinegar provides that lovely tang, and the corn flour is essential for thickening the sauce to that perfect glossy consistency.
• Paneer Quality: I prefer using fresh, soft paneer for this recipe. It holds its shape well during frying and absorbs the flavours beautifully. You can find good quality paneer at most Indian grocery stores. If you can’t find fresh, frozen paneer works too – just thaw it completely and gently squeeze out any excess water.
• Red Chilli Paste: Chilli paste varies a lot depending on where you are! Some are milder, some are fiery. Adjust the amount to your liking. I sometimes use a homemade paste with Kashmiri chillies for colour and flavour, but store-bought works perfectly fine too.

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 a pinch of black pepper powder, salt, ½ tsp chopped ginger, and ½ tsp chopped garlic. Add 1 tbsp of corn flour and 1 tbsp of water. Gently mix everything together and let it sit for about 10 minutes. This helps the paneer stay soft and absorb the flavours.
2. Now, heat 1 tbsp of oil in a pan over medium-high heat. Carefully add the marinated paneer and shallow fry until golden brown on all sides. Don’t overcrowd the pan – work in batches if needed. Once fried, set the paneer aside.
3. In the same pan, add the remaining 1 tbsp of oil. Add the chopped spring onion whites, ginger, and garlic. Sauté for about 30 seconds until fragrant.
4. Add the sliced capsicums and stir-fry on high flame for about 2 minutes. You want them to be slightly crisp-tender.
5. Time for the sauce! Add the red chilli paste, tomato sauce, soya sauce, vinegar, and sugar to the pan. Stir well to combine. Add the fried paneer and toss to coat everything in the sauce.
6. Pour in 5 tbsp of water and adjust the salt to your taste. Bring the sauce to a simmer.
7. Finally, mix 1 tbsp of corn flour with 2 tbsp of water to create a slurry. Pour the slurry into the pan and cook until the sauce thickens to your desired consistency. This usually takes just a minute or two.
8. Garnish with the chopped spring onion greens and coriander. Serve hot and enjoy!

Expert Tips

• Don’t overfry the paneer: You want it golden brown, not rubbery!
• High heat is your friend: Stir-frying the capsicums on high heat keeps them crisp.
• Taste as you go: Adjust the sugar, vinegar, and chilli paste to your preference.

Variations

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

• Vegan Paneer Chilli (Tofu substitution): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and cut into cubes. Follow the same marinating and frying instructions. My friend, Priya, swears by this version!
• Gluten-Free Paneer Chilli (Gluten-free soy sauce alternative): Use tamari or a gluten-free soy sauce alternative.
• Spice Level Adjustments: For a milder flavour, reduce the amount of red chilli paste. For a spicier kick, add a pinch of red chilli flakes or use a hotter chilli paste.
• Festival Adaptations: This makes a fantastic snack for Diwali or a fun addition to a Chinese New Year spread!

Serving Suggestions

Paneer Chilli is best served hot, straight from the pan! It pairs perfectly with:

• Fried rice
• Hakka noodles
• Spring rolls
• A simple side salad

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The sauce might thicken upon cooling, so you may need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

What type of paneer works best for Paneer Chilli?

Fresh, soft paneer is ideal. It stays tender and absorbs the flavours beautifully.

Can I make the sauce ahead of time?

Yes, you can! Prepare the sauce and store it in the refrigerator for up to a day. Just remember to give it a good stir before adding the paneer.

How can I adjust the sweetness of the sauce?

Add more or less sugar to suit your taste. You can also use a touch of honey or maple syrup for a different flavour profile.

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

Don’t overfry the paneer, and marinate it for at least 10 minutes. The corn flour in the marinade helps keep it soft.

Can I use a different type of chilli paste?

Absolutely! Feel free to experiment with different chilli pastes to find your favourite level of heat and flavour.