Paneer Chilli Recipe – Sesame & Soya Glazed Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Paneer Chilli Recipe – Sesame & Soya Glazed Indian Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying dish. And let me tell you, this Paneer Chilli recipe is it. It’s a delightful Indo-Chinese fusion that’s become a regular in my kitchen – seriously, I make this at least once a month! The sesame and soya glaze is just…chef’s kiss. It’s perfect as a starter, a side, or even a light meal.

Why You’ll Love This Recipe

This Paneer Chilli isn’t just delicious; it’s also incredibly easy to make. It comes together in under 30 minutes, making it ideal for busy weeknights. The combination of soft paneer, a tangy-spicy sauce, and the nutty crunch of sesame seeds is simply irresistible. Plus, it’s a fantastic way to introduce yourself to the wonderful world of Indian stir-fries!

Ingredients

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

• 230gm paneer
• 1 onion
• 1 spring onion sprig
• 2 tablespoons oil
• 2 teaspoons sesame seeds
• 3 tablespoons water
• 2 teaspoons soya sauce
• 1 teaspoon red chilli powder
• 1 teaspoon sesame oil
• 0.5 teaspoon sugar
• 0.5 teaspoon garlic (minced)

Ingredient Notes

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

Paneer: Choosing the Right Type & Freshness
Paneer is the star, so quality matters. I prefer using fresh paneer, but frozen works in a pinch – just thaw it completely and gently squeeze out any excess water. Look for paneer that feels firm but not rubbery.

Soya Sauce: Regional Variations & Sodium Content
You can use any soya sauce you like, but I find that a Chinese light soya sauce works beautifully here. Be mindful of the sodium content, and adjust accordingly!

Sesame Oil: Toasted vs. Untoasted & Flavor Profiles
Toasted sesame oil has a much more intense flavor than untoasted. A little goes a long way! I love the depth it adds, but if you’re not a fan, you can use untoasted sesame oil.

Red Chilli Powder: Spice Levels & Types (Kashmiri, Byadagi)
The amount of red chilli powder is adjustable, of course! Kashmiri chilli powder will give you color without too much heat, while Byadagi chilli powder is milder still. If you like it hot, add a pinch of cayenne pepper.

Sesame Seeds: Black vs. White & Nutritional Benefits
Both black and white sesame seeds work well. Black sesame seeds have a slightly nuttier flavor and are packed with calcium. I usually use a mix for visual appeal!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, slice the paneer into thin, rectangular slabs. This helps it absorb the sauce better. Prepare all your ingredients – chopping the onion, mincing the garlic, and getting the spring onions ready.
2. In a small bowl, whisk together the sauce ingredients: water, soya sauce, red chilli powder, sesame oil, sugar, and minced garlic. Give it a good mix!
3. Heat a small pan and toast the sesame seeds until they’re golden brown and fragrant. Keep a close eye on them – they burn easily! Set aside.
4. Heat the oil in a wok or large frying pan over medium-high heat. Sear the paneer slices on both sides until they’re lightly golden. Don’t overcrowd the pan! Then, quickly transfer the seared paneer to a bowl of hot water for a few minutes. This softens it up beautifully.
5. In the same pan, sauté the sliced onions and the white parts of the spring onion for about a minute, until they’re slightly softened.
6. Pour in the prepared sauce and bring it to a simmer. Drain the paneer and add it to the sauce. Cook for another 2-3 minutes, stirring gently, until the paneer is coated and has absorbed the sauce.
7. Finally, garnish with the toasted sesame seeds and the chopped green parts of the spring onion. Serve immediately!

Expert Tips

A few little secrets to make this recipe even better:

Achieving the Perfect Paneer Texture
The hot water trick is key! It softens the paneer without making it mushy.

Balancing Sweet, Spicy & Savory Flavors
Taste the sauce as you go and adjust the sugar and chilli powder to your liking.

Preventing Paneer from Becoming Rubbery
Don’t overcook the paneer! It’s already cooked when it’s seared, so you just want to warm it through in the sauce.

Mastering the Stir-Fry Technique
Keep things moving! Stir-frying is all about quick cooking over high heat.

Using the Right Pan for Even Cooking
A wok is ideal, but a large frying pan will work just fine. Make sure it’s wide enough to accommodate all the ingredients without overcrowding.

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.

Gluten-Free Paneer Chilli (Gluten-Free Soya Sauce)
Simply use a gluten-free soya sauce! Tamari is a great option.

Spice Level Adjustments (Mild, Medium, Hot)
Adjust the amount of red chilli powder to control the heat. A pinch of cayenne pepper will really kick things up a notch. My friend, Priya, loves to add a finely chopped green chilli for extra zing!

Festival Adaptations (Serving as an Appetizer for Diwali/Holidays)
Serve in small bowls or on skewers for a festive appetizer.

Dry vs. Gravy Paneer Chilli
For a drier version, cook the sauce down a bit more until it thickens and coats the paneer. For a gravy version, add a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) towards the end of cooking.

Serving Suggestions

This Paneer Chilli is fantastic on its own, but it also pairs well with:

• Steamed rice
• Noodles (hakka noodles are a classic!)
• Vegetable fried rice
• A simple salad

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 softness, but it will still be delicious!

FAQs

What type of paneer works best for this recipe?
Fresh paneer is ideal, but frozen works too! Just make sure to thaw it completely and squeeze out any excess water.

Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator.

How can I adjust the spice level to my preference?
Adjust the amount of red chilli powder. Start with less and add more to taste.

What is the best way to prevent the paneer from sticking to the pan?
Make sure the pan is well-oiled and hot before adding the paneer. Don’t overcrowd the pan either.

Can I use a different oil instead of sesame oil?
You can, but sesame oil adds a unique flavor. Vegetable oil or peanut oil are good substitutes.

Is this dish suitable for meal prepping?
Yes, it is! Just store the paneer and sauce separately and combine them when you’re ready to eat.