Paneer Chilli Recipe- Spicy Indo-Chinese Peppers & Green Onion

Last Updated on 2 months by Neha Deshmukh

Paneer Chilli Recipe – Spicy Indo-Chinese Peppers & Green Onion

Introduction

Okay, let’s be real – who doesn’t love a good Indo-Chinese dish? There’s just something about that sweet, spicy, and tangy flavor combination that’s utterly addictive. This Paneer Chilli recipe is a firm favourite in my house, and I’m so excited to share it with you. It’s a vibrant, flavourful dish that’s surprisingly easy to make, and it’s guaranteed to be a crowd-pleaser. I first made this for a friend’s birthday, and it disappeared in minutes!

Why You’ll Love This Recipe

This Paneer Chilli isn’t just delicious; it’s also:

• Quick & Easy: Ready in under 30 minutes – perfect for weeknight dinners.
• Customizable: Adjust the spice level to your liking.
• Flavorful: A delightful blend of sweet, sour, and spicy notes.
• Crowd-Pleasing: A guaranteed hit at parties and gatherings.

Ingredients

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

• 1 bunch green onion
• ?? red bell pepper
• 4 wax peppers or ?? green bell pepper
• 1 red onion
• 3-4 fresh green chili
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 block paneer
• 1?? teaspoon salt
• 1 teaspoon chili powder
• ?? cup corn flour
• ?? cup + 2 tablespoons oil
• 1 teaspoon sugar
• 2 tablespoons ketchup
• 1?? tablespoon soya sauce

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Paneer: Choosing the Right Type & Freshness

Paneer is the star of the show, so quality matters. I prefer using a firm, non-crumbly paneer. If you can find fresh paneer, even better! Frozen paneer works in a pinch, but make sure to thaw it completely and gently squeeze out any excess water.

Wax Peppers vs. Green Bell Peppers: Understanding the Difference

Wax peppers (also known as banana peppers) add a lovely mild sweetness. If you can’t find them, green bell peppers are a perfectly good substitute. Just remember that wax peppers are milder, so you might want to add a touch more chili powder if using green bell peppers.

The Role of Soya Sauce & Ketchup in Indo-Chinese Flavors

Don’t knock the ketchup! It adds a subtle sweetness and tang that’s characteristic of Indo-Chinese cuisine. Soy sauce provides that umami depth. I usually use a regular soy sauce, but you can experiment with dark soy sauce for a richer colour.

Spice Level Customization: Adjusting the Chili Powder

I like my Paneer Chilli with a good kick, but you can easily adjust the spice level. Start with ½ teaspoon of chili powder and add more to taste. Remember, you can always add more, but you can’t take it away!

Corn Flour: Achieving the Perfect Coating & Sauce Consistency

Corn flour is key for both coating the paneer and thickening the sauce. It creates a lovely crispy texture and prevents the sauce from becoming too watery.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your green onions, keeping the white/light green parts separate from the dark green tops. We’ll use those later for garnish.
2. Next, deseed and dice the red bell pepper, wax peppers (or green bell pepper), and red onion into bite-sized pieces.
3. Slit the green chilies lengthwise and dice the paneer into cubes.
4. Now, toss the paneer cubes with salt, chili powder, and corn flour until they’re nicely coated. This is what gives them that crispy exterior.
5. Heat about ?? cup of oil in a wok or large frying pan over medium-high heat. Shallow fry the paneer until golden brown on all sides. Don’t overcrowd the pan – work in batches if necessary. Set the fried paneer aside.
6. Mix the remaining corn flour coating with ?? cup of water and set aside. This is our sauce thickener.
7. Heat 2 tablespoons of oil in the same wok. Sauté the garlic, ginger, and red onion with a pinch of salt and sugar for about 2 minutes, until fragrant.
8. Add the diced peppers and green chilies and stir-fry for another 3 minutes, until they’re slightly softened.
9. Stir in the white parts of the green onions, ketchup, and soy sauce. Add the fried paneer and give everything a good mix.
10. Pour in the corn flour-water mixture and ?? cup of water. Cook, stirring constantly, until the sauce thickens to your desired consistency.
11. Finally, garnish with the dark green onion tops and serve immediately!

Expert Tips

A few little secrets to take your Paneer Chilli to the next level:

Achieving Crispy Paneer: Frying Techniques

Make sure the oil is hot before adding the paneer. Don’t overcrowd the pan, and avoid moving the paneer around too much while it’s frying. This allows it to develop a nice golden-brown crust.

Balancing Sweet, Sour & Spicy Flavors

Taste as you go! Adjust the amount of sugar, ketchup, and chili powder to achieve the perfect balance of flavors.

Preventing the Sauce from Becoming Too Thick or Thin

If the sauce is too thick, add a splash of water. If it’s too thin, mix a little more corn flour with water and add it to the wok.

Working with Green Chilies: Heat Levels & Preparation

Green chilies can vary in heat. Remove the seeds for a milder flavour. Always wash your hands thoroughly after handling chilies!

Variations

Let’s get creative!

Vegan Paneer Chilli (Tofu Substitution)

Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and cubed. Follow the same coating and frying instructions.

Gluten-Free Paneer Chilli (Alternative to Soy Sauce)

Use tamari or a gluten-free soy sauce alternative.

Spice Level Adjustment: Mild, Medium, Hot

• Mild: ½ teaspoon chili powder, remove seeds from green chilies.
• Medium: 1 teaspoon chili powder, leave some seeds in the green chilies.
• Hot: 1½ – 2 teaspoons chili powder, use more green chilies.

Festival Adaptations: Serving at Parties & Celebrations

This is a fantastic dish to serve at parties! You can make it ahead of time and reheat it (see storage instructions below).

Serving Suggestions

What goes well with Paneer Chilli?

• Side Dish Pairings: Fried Rice, Noodles, and More – Serve with a side of classic fried rice or Hakka noodles.
• Garnish Ideas: Sesame Seeds & Fresh Herbs – Sprinkle with sesame seeds and chopped coriander for extra flavour and visual appeal.
• Complementary Beverages – A chilled glass of lemonade or a light beer pairs perfectly with the spicy flavours.

Storage Instructions

Storing Leftover Paneer Chilli

Store leftover Paneer Chilli in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions: Maintaining Texture & Flavor

Reheat in a wok or frying pan over medium heat, adding a splash of water to prevent it from drying out.

Freezing Paneer Chilli: Best Practices

Paneer Chilli can be frozen, but the texture of the paneer may change slightly. Freeze in an airtight container for up to 1 month. Thaw completely before reheating.

FAQs

What type of paneer works best for Paneer Chilli?

A firm, non-crumbly paneer is ideal. Fresh paneer is best, but frozen works too.

Can I use a different type of chili pepper?

Absolutely! Feel free to experiment with different chili peppers to adjust the heat level.

What is the purpose of corn flour in this recipe?

Corn flour helps to coat the paneer, creating a crispy texture, and also thickens the sauce.

How can I make the sauce thicker/thinner?

Add a corn flour slurry (corn flour mixed with water) to thicken the sauce, or a splash of water to thin it.

Can this dish be made ahead of time?

Yes, you can prepare the sauce and fry the paneer ahead of time. Combine them just before serving.