Paneer Chilli Recipe- Spicy Indo-Chinese Cottage Cheese Fry

Last Updated on 4 months by Neha Deshmukh

Paneer Chilli Recipe – Spicy Indo-Chinese Cottage Cheese Fry

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 when I was craving something a little different, and it quickly became a family favourite. It’s surprisingly easy to make at home, and way better than takeout, if I do say so myself! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Paneer Chilli recipe is a winner for so many reasons. It’s quick – ready in under an hour! – and packed with flavour. The paneer gets beautifully golden and crispy, and the chilli sauce is the perfect balance of sweet, sour, and spicy. Plus, it’s a fantastic appetizer or side dish for any occasion. Seriously, who can resist?

Ingredients

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

• 2 tablespoon maida/all purpose flour (about 30g)
• 1 tablespoon corn flour (about 8g)
• To taste salt
• ?? cup water (approximately 120ml – adjust for batter consistency)
• 100 gms paneer cubes/cottage cheese
• 2 tablespoon oil (for frying)
• 1 tablespoon garlic very finely chopped (about 7g)
• 1 tablespoon ginger very finely chopped (about 7g)
• 3-4 vertically slit green chillies
• 1 onion very finely chopped
• 1 onion cut into cubes
• 1 green capsicum cut into cubes
• 1 teaspoon tomato sauce (about 5ml)
• 1 teaspoon red chilli sauce (about 5ml)
• 1 teaspoon soya sauce (about 5ml)
• 1 teaspoon vinegar
• ?? teaspoon white pepper powder (about 1/4 tsp)
• ?? cup water (approximately 60ml – for sauce)
• 1 teaspoon corn flour starch (about 4g)
• 1 teaspoon red chilli powder + water mixture
• 1 tablespoon chopped coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Maida & Corn Flour Batter: The combination of maida (all-purpose flour) and corn flour is key for that super crispy coating. The corn flour adds extra crunch!
• Chilli Sauces: Feel free to play around with the chilli sauces. I like to use a mix of regular red chilli sauce and Schezwan sauce for a bit more depth.
• Indo-Chinese Fusion: This dish is a beautiful example of the Indo-Chinese cuisine that’s so popular in India. It’s all about adapting Chinese cooking techniques and flavours to Indian tastes. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the batter. In a bowl, mix together the maida, corn flour, salt, and water. You want a smooth batter that’s not too thick and not too runny.
2. Now, gently toss the paneer cubes in the batter, making sure they’re well coated. Let them marinate for about 10 minutes – this helps the batter stick and get extra crispy.
3. Heat the oil in a deep frying pan or wok over medium-high heat. Carefully fry the marinated paneer until golden brown and crispy on all sides. Drain on tissue paper to remove excess oil.
4. In a separate pan, heat a tablespoon of oil. Add the finely chopped garlic, ginger, and green chillies. Sauté until fragrant – about a minute.
5. Add the finely chopped onion and sauté until translucent.
6. Time for the sauce! Stir in the tomato sauce, red chilli sauce, soya sauce, vinegar, salt, and white pepper. Mix well.
7. Pour in the water and corn flour starch slurry. This will thicken the sauce beautifully. Let it simmer for a minute or two, stirring constantly.
8. Add the fried paneer cubes and toss gently to coat them evenly with the sauce.
9. For an extra kick of spice and colour, mix a little red chilli powder with water and add it to the pan.
10. Finally, add the cubed onions and capsicum. Sauté for about 2 minutes, until they’re slightly softened but still crunchy.
11. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Fry in batches to ensure even cooking and maximum crispiness.
• Make sure the oil is hot enough before adding the paneer. If it’s not hot enough, the paneer will absorb too much oil and become soggy.
• Taste the sauce as you go and adjust the seasonings to your liking.

Variations

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

• Vegan: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free: Use rice flour instead of maida for the batter.
• Spice Level: Adjust the number of green chillies and the amount of red chilli powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: This is perfect for New Year’s Eve parties or any get-together. Everyone always asks for the recipe!

Serving Suggestions

Paneer Chilli is fantastic on its own as an appetizer. But it also pairs beautifully with fried rice, noodles, or even a simple salad. A side of mint chutney adds a lovely cooling contrast to the spice.

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 crispiness, but it will still be delicious!

FAQs

1. What type of paneer works best for this recipe – 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 marinating.

2. Can I make the sauce ahead of time? How should I store it?

Yes, you can! The sauce can be made a day ahead and stored in an airtight container in the refrigerator.

3. How can I adjust the sweetness/sourness of the chilli sauce?

Add a little sugar to increase the sweetness, or a squeeze of lemon juice or vinegar to increase the sourness.

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

Don’t overcook the paneer! Fry it until golden brown and crispy, but no longer. Marinating it also helps.

5. Can I bake the paneer instead of frying it? What adjustments should I make?

You can bake it! Preheat your oven to 200°C (390°F). Toss the marinated paneer with a little oil and bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. It won’t be quite as crispy as fried paneer, but it’s a healthier option.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. Happy cooking!