Chilli Paneer is an amazing Indian paneer starter dish. Just like every other Indian, I love Indo-Chinese food. Deep fried goodness in a creamy sauce or coated in thick, spicy gravy – what’s not to like! I even like the calories that come with it, I am very impartial that way! This Chilli Paneer recipe is one that was born of urgency and necessity. I prefer a dry version of chilli paneer than the kind with gravy so chose to go with that. If you want to make chilli paneer with gravy, I have given options to do that below.
I make Gobi Manchurian quite often but paneer usually gets made into Palak Paneer or Paneer Butter Masala and hardly ever an Indo-Chinese recipe, that too an appetizer. But it happened on the last day in our previous apartment. I was clearing out the fridge and realised I have a few cubes of paneer left which had to be made into something real soon or they’d die. No self-respecting Indian can kill paneer, trust me!
So the paneer pieces turned into a lovely plate of dry chilli paneer recipe that gave some well-needed energy to TH and me to resume last-minute packing in full vigour.
Chilli Paneer Recipe
Ingredients
- 2 cups cubed paneer I used longer slices
- 1 bell pepper / capsicum
- 2 large onions
- 4 green chillies slit
- 1 tsp ginger garlic paste use freshly ground paste if possible
- 1 tbsp soya sauce
- 1 tsp green chilli sauce
- 1 tsp tomato paste / ketchup
- 2 tbsp + 1 tbsp oil
- 1/2 tsp sugar
- 1 tbsp cornflour + 3 tbsp water make a smooth paste
- Salt to taste
For the Marinade:
- 3 tbsp flour
- 2 tbsp corn flour / corn starch
- 1 tsp freshly ground pepper
- 1 tsp minced garlic
- A pinch of salt
- Water
Instructions
- Make a semi-thick paste with the ingredients for marinade.
- Dunk the paneer pieces in and let them soak in the marinade.
- Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the sides are brown.
- Drain and set aside.
- In the same pan, add chopped onions, green chillies, and capsicum.
- Cook until the onions turn transparent, about 2-3 mins.
- Next, turn the flame to high and add soya sauce, green chilli sauce, ginger garlic paste, sugar and tomato paste.
- Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.
- Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt (since the sauces will have salt).
- Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.
- Serve Chilli Paneer steaming hot as an appetiser
How to make dry Chilli Paneer Recipe:
For dry Chilli Paneer recipe in Hindi, Tamil, Telugu, Urdu, please use the Google Translate button on the top right of this website.
Classicc recipe! Beautiful pictures.
drooling over the picture!
Hey Nags
This is a great website.. keep up the good work!!!!!!!!!!!
that was lovely dish…
Event: Dish Name Starts with E
Regards,
Akila
Too good ! The pics too are a treat.
Pattu
http://gardenerat60.wordpress.com
i like indo Chinese food because it so crispy…
Hmm….the chili paneer looks yummy…love it anytime..
feel like preparing now,..;-)
Wow! that looks fantastic… very nice color and looks crispy too… done just right. I could eat a whole plate-full 🙂
Love Chilli Paneer, looks very tempting. I am going to try them with tofu…and I think the first line needs correction here-'Just like every other India, I love Indo-Chinese food'.