Chilli paneer recipe – A restaurant style paneer chilli dry & gravy recipe with video & step by step photos. Chilli paneer is a popular Indo Chinese starter made by seasoning fried Indian cottage cheese aka paneer in chilli sauce. We love the restaurant served Indo chinese foods. But I try to limit eating them out due to the MSG and large amount of sauces used. Most times I make them at home using the best possible ingredients and without MSG.
This recipe yields one of the best chilli paneer dry & gravy. It pairs so well with veg fried rice, schezwan fried rice & hakka noodles, & can also be served as a appetizer.
A slightly different version of this is the Paneer manchurian recipe. A dry version goes well as a starter. While a gravy version goes well as a side dish to veg fried rice, restaurant style hakka noodles or this easy veg noodles.
The recipe of chilli paneer is quite simple & easy even for beginners. Firstly paneer is coated in corn starch batter and fried until crisp.
Then a fresh chilli sauce is made by sauteing ingredients like garlic, capsicum and spring onions. Next red chili sauce, soya sauce and vinegar are added to make the sauce.
A slurry made of corn starch is added to thicken the chilli sauce. Lastly the crisp fried paneer bites are tossed in this yummy sauce.
In restaurants the entire seasoning is made in a Chinese wok on a very high flame which lends a unique smoky flavor. So it is hard to recreate the same flavors at home.
Here are some tips which will help you make the best chilli paneer at home.
Tips to make chilli paneer
- Paneer can be shallow fried, grilled or deep fried.
- Avoid over frying paneer especially on a low flame as it tends to turn hard & chewy.
- Do not use lot of chilli powder in the recipe as it totally alters the taste. Instead use a red chilli paste made of soaked red chilies.
- You can use any chilli sauce that you prefer just adjust the quantity to suit your taste.
- To make chilli paneer gravy, you can double or triple the amount of corn starch & water in the chilli paneer recipe.
- If you add more corn starch, then you will also need to add a proportionate amount of garlic, soya sauce, chilli sauce, pepper, salt, sugar and vinegar.
- 2 tsp corn starch for every 1 cup of water gives me the right consistency.
- Adding too much water to the sauce will over cook onions & capsicum making them soggy. So use additional water with caution.
- Next too much corn flour and not enough water will not yield a good tasting sauce. The corn starch turns too thick and tastes starchy.
Tips to limit refined flour
If you are a health nut like me and prefer to limit refined flour, then here are the tips I follow
- Skip all-purpose flour or maida from the recipe completely. Use wheat flour or whole wheat pastry flour to make the batter.
- Sometimes I totally skip the corn starch for the sauce and just pour 3 to 4 tbsps water. As red chilli sauce already has some starch in it, adding water thins it down and helps to coat the paneer well. I have followed the same in the step by step photo method.
- Other option is to just replace corn starch (for sauce) with arrowroot powder.
- Always choose naturally brewed or organic soya sauce.
- Check the labels before you buy the red chilli sauce. Avoid those having msg & colors.
- Use organic apple cider vinegar.
For more Paneer recipes check
Paneer tikka
Crispy paneer 65
Paneer cheese toast
Crispy paneer popcorn
Garlic paneer
Chilli paneer recipe
Chilli paneer recipe | How to make chilli paneer dry & gravy
Ingredients (1 cup = 240ml )
ingredients for chilli paneer batter
- 1 ½ to 1 ¾ cups paneer (about 200)
- ¼ teaspoon red chilli powder kashmiri (optional)
- 3 tablespoons corn flour or corn starch
- 3 tablespoons maida or plain flour (optional)
- 2 pinches pepper powder (crushed black pepper)
- 1/8 teaspoon salt (adjust to taste)
- water as needed
- 3 to 4 tablespoon oil as needed for shallow frying
Sauce for chilli paneer recipe
- 1 tablespoon soya sauce (naturally brewed or organic)
- 2 tablespoons red chilli sauce (adjust to taste)
- 2 tablespoons tomato ketchup
- ½ to 1 teaspoon vinegar (i use apple cider)
- ½ teaspoon red chili powder kashmiri or red chilli paste
- 1 tsp sugar (adjust to taste)
other ingredients for chilli paneer
- 1 tablespoon garlic finely chopped
- 2 tablespoon spring onions greens chopped
- 2 tablespoon spring onion whites chopped
- ½ cup capsicum bell pepper or cubed
- 1 medium onion cubed, layers separated
- 1 green chilies slit and deseeded
- ¼ teaspoon pepper powder (crushed black pepper)
- 1 teaspoon corn flour (2 tsps for more gravy)
- ½ cup Water (1 cup for more gravy) (adjust as needed)
How to make the recipe
Preparation for chilli paneer recipe
- Add 3 tablespoons cornflour, 3 tablespoons all-purpose flour (optional) to a mixing bowl.
- Then add in ¼ teaspoon red chilli powder, 2 pinches of crushed black pepper, 1/8 teaspoon salt and little water.
- Mix together to make a batter.
- Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of flour, then make thick batter.
- Add 200 to 250 grams of cubed paneer and gently coat the batter.
- Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.
- Check if the oil is hot enough by dropping a small portion of batter.
- It must rise without browning. This is the correct temperature.
- Pick up each batter coated paneer with a spoon and gently slide them in the hot oil.
- Do not disturb them for a minute or until the batter firms up.
- Stir and fry them on a medium heat until crispy. Drain to a kitchen tissue or a steel colander.
How to make chilli paneer
- For dry chilli paneer : Stir in 1 tsp corn flour to a bowl and mix with half cup water. Stir well & set aside.
- Remove the oil from the pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.
- Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.
- Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 1 to 2 mins.
- Stir in soya sauce, red chilli sauce, tomato ketchup, sugar, vinegar and red chilli powder or paste.
- Mix the corn flour mixture and pour it to the pan. Cook till the sauce thickens.
- Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.
- If you want to thin down the sauce, just add more water to get the desired consistency.
- Add fried paneer cubes, crushed pepper (powder) to the chilli sauce and mix.
- Add the spring onion greens.
- Serve paneer chilli hot as a appetizer. You can also serve this with noodles or fried rice.
- For chilli paneer semi gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. you will need to add in 1 tablespoon more of soya sauce, 1 tbsp more of chilli sauce, half teaspoon of vinegar and little more salt & sugar.
- Next sprinkle pepper powder. If the sauce turns too thick, just add little more water.
- Add paneer and spring onions. Toss well.
- Serve chilli paneer as a appetizer or with rice or noodles.
Video
Video of chilli paneer recipe
In the video I have shown making chilli paneer that has more sauce than the one shown in step by step pictures. The recipe is the same as mentioned in the recipe card with 1 tsp cornflour and half cup water.NUTRITION
Preparation for chilli paneer recipe
1. Add 3 tbsps corn flour, 3 tbsps maida (optional), 1/8 tsp salt, 1/4 tsp red chilli powder and 1/8 tsp pepper powder to a bowl.
2. Make a thick or thin batter adding water only as needed. If you like the restaurant style flour coated paneer then make a thick batter.
3. Add 200 grams cubed paneer to the batter. Then coat them well with batter.
Alternate way: If you like, you can also marinate paneer with ½ tbsp chilli sauce, ¼ tbsp soya sauce and just add some dry flour to the paneer. It can be grilled, tawa fried, shallow fried or deep fried.
4. Heat a pan with 3 to 4 tbsps oil. Check if the oil is hot enough by adding a small portion of batter to the hot oil. It must rise up without browning. This is the correct heat.
5. Gently slide the paneer one by one. Fry them on a medium high flame. Spread them evenly while frying else they stick to each other.
5. Stir well and fry evenly until golden. You may not get the golden color if you have not used chili sauce or chilli powder.
6. Drain them on a kitchen tissue or colander.
7. Heat 1 tbsp oil in the same pan. Add garlic and saute until they smell good.
8. Switch the flame to high. Add cubed onions, spring onions greens, capsicum, sliced and deseeded chilli. Saute on a high flame till they are slightly cooked but still crunchy. While the veggies fry, go ahead to the next step.
9. For the restaurant style dry chilli paneer with glossy look – Add 1 tsp of corn flour with half cup water to a bowl. Stir well and set aside.
For a healthier version, you can even skip using corn flour like the way I did. The smooth feel of sauce and the glaze will be missing.
How to make chilli paneer recipe
10. Once the veggies are fried for a minute, pour 1 tablespoon soya sauce, 1/2 to 1 teaspoon vinegar, 1 to 2 tablespoons red chilli sauce, 2 tbsps tomato ketchup and 1/2 teaspoon chilli powder (optional) or paste.
11. Stir the corn flour mixture we made earlier with a spoon and pour it to the pan. If you are trying to reduce corn starch in your foods then just add 3 tbsps water here instead of corn flour slurry.
Red chilli sauce has some starch in it. So that will be enough to coat the paneer.
Then allow the sauces to bubble and thicken as well. Taste the sauce and add more salt & sauces if needed.
14. Next add 1/4 teaspoon pepper powder, paneer, 2 tablespoons spring onion greens and toss on a high flame for 1 to 2 minutes.
To make chilli paneer gravy, you will have to use more of soya sauce, chilli sauce as desired. Next Add 2 tsp corn flour, pinch of salt, half cup of water to a bowl. Stir well to break any lumps. You can also add a tsp tomato ketchup.
Lastly pour the mixture to the pan. Stir well. When the mixture comes to a boil and thickens, add paneer. Switch off the stove. Adjust more or less water, corn flour and salt as needed to get make more gravy.
Garnish chilli paneer with spring onions. This one is with 1 tsp corn starch and half cup water.
Rajesh says
Yummy ,& rustic
swasthi says
Thanks Rajesh
Jenny says
Absolutely delish. I upped the spices/sauce towards the end to taste, but otherwise followed your recipe (the gravy version) exactly. The consistency of the chili sauce was perfect, and paired well with the prepared paneer. I served this with your Hakka Noodle recipe, as suggested (also wonderful!). Thank you Swasthi, once again! 🙂
swasthi says
Hi Jenny,
You are welcome. Glad you liked them! Thank you!
Henna says
Chilli paneer delicious
swasthi says
Thank you Henna
DEEPAK says
Excellent recipe, no need to go to big Restaurant and spent money.
swasthi says
Thanks Deepak!
Glad you liked it!
Seema says
Quick question…when u say pepper powder, do u mean crushed black pepper?
swasthi says
Yes seema
It is crushed pepper
Lav says
Good recipe. I sprinkled the flour mixture on the wet paneer following your another recipe. Later grilled it and added to the gravy. It turned out very well. But sad I didn’t get enough to eat. Will make it again. Thank you.
Sandy says
Dear Swasthi,
We can’t go out to eat anymore. My whole family loves any food I make from here. This chilli paneer turns out to be perfect. We have made this 3 times in a row on every weekend. Thanks so much for your amazing recipes.
swasthi says
Welcome Sandy,
Thanks for trying. So glad you all loved the recipes and chilli paneer. Thanks again for following the blog.
🙂
Nyanthra says
Excellent delicious recipes.
swasthi says
Thank you
Neena says
Hi Swasthi,
I too live in Singapore. I came to know about your website from a few friends. I was so excited and tried this chilli paneer. My family loves this very much. Unbelievably delicious! Better than what we get in Singapore restaurants here. Thank you very much.
swasthi says
Hi Neena,
Glad to know you. You are welcome. Happy to know it came out good. Thank you so much.
🙂
meera says
Awesome chilli paneer recipe. My boyfriend and I craved for something special on the weekend and tried this with your fried rice. Both turned out delicious. We must say the best. Thanks for making our day.
swasthi says
Hi Meera,
You are welcome. Sorry for the delay. I missed replying your comment. Happy to know you both liked the chilli paneer. Thanks for the comment.
🙂
Moon says
Hi Swasthi
I have made your chilli paneer before many times. Can you please suggest how to grill the paneer instead of frying. Will they turn out crisp. Just want to avoid deep frying. Thank you
swasthi says
Hi Moon,
You are welcome. Yes you can grill the paneer. Instead of making the batter, just toss the paneer in salted flour,pepper and chilli powder.Sprinkle water as needed to coat the paneer with the flour. Preheat the oven to 200 C. Grease a wired rack and place it over a tray. Then place the paneer cubes on the rack. Grill for 5 to 8 mins depending on the size. Adjust the timing as needed. Hope this helps.
Ragini says
Thanks for the awesome recipe. Chilli paneer came same like in restaurants. But the color was dark. But still it was delicious 😋
swasthi says
Welcome Ragini,
Glad you all loved it. Yes the color depends on soya sauce and chilli paste. Thanks for trying.
Shamanthg says
Yum and tasteful recipe for Chapatti
Thank you
swasthi says
Hi Shamanth
You are welcome. Thanks for reading!
Piyali says
Dear Swasthi,
I tried your chilli paneer and fried rice today. Fantastic recipes. They came out very delicious. Thank you.
swasthi says
Hi Piyali
You are welcome. Thanks for trying. Glad you liked them.
Anupama says
My chilli paneer turned out aawesome…..thanks for the recipe. I had a problem with the paneer turning sticky while frying. Can you suggest something for that? How can I make this with boiled egg with the same recipe. Please suggest. My kiddos are hard core fans of boiled eggs. TIA
swasthi says
Hi Anupama,
You are welcome. Thanks for trying. Glad to know your chilli paneer turned out awesome. Yes I guess it is the nature of the refined flours to turn sticky. It happens with me as well. You can try adding a bit of rice flour. It may help. I know adding little bit of egg white to the batter fixes this problem. But many don’t prefer egg. Regarding the chilli eggs, i had once made it long time ago it turned out great but it is hard to fry them as the yolk messes up with the batter. You have to be careful while coating them in batter. YOu can try dipping each piece in the batter and frying.Hope this helps. Would love to hear if it turns out good. Thanks much for the comment.
dhanu says
and i forgot to ask , do i have to serve it as soon as prepared or can prepare before hand and heat it while serving ?i might not get enought time once guest arrive
swasthi says
Hi Dhanu,
Chilli paneer is best served immediately otherwise paneer will turn too soft. First make the sauce and set aside. The sauce will thicken when it cools down so make it slightly runny. Then keep the paneer marinade ready. When your guests come, just fry them and add to the sauce. You can also heat up the sauce and then add paneer. Another option is to fry the paneer as well and set aside. Then add it to the sauce when your guest arrive.
dhanu says
can i use lemon juice instead of vinegar? i plan to make it today but dont have vinegar
swasthi says
Yes you can use
Sid says
Could you please tell me which chilli sauce to use?
swasthi says
You can use something like maggie. Not very hot and will be good if slightly sweetened.
Swati Hardiya says
Nice method to cook. The way you have explained with pictures and simple sentences that is very good to understand. It took me few minutes to know the recipe.
swasthi says
Thanks Swati Hardiya
Dsouza says
superb n yummy… turned out so well. All appreciated. Thanks for the receipe.
Jou says
Thank you very much. My chilli paneer turned out of this world. Absolutely loving it.