A Paneer Chilli

A Paneer Chili recipe

paneer Chili is a popular Indo-Chinese cuisine starter or side dish made with paneer, often known as Indian cottage cheese. Make paneer chili in the style of a restaurant at home. Here is a simple Indian recipe for dry paneer chili. When dining out, paneer chilli is a fairly popular meal. Everyone enjoys eating cold paneer. However, many find it challenging to make at home. Let’s learn about the homemade recipe for dry paneer chili. Once you figure out how to make it, you’ll keep making it.

Chilli paneer is a delightful paneer starter recipe in which corn flour coated paneer is crisp fried before being tossed in a fragrant Indo Chinese freshly made chilli sauce with stir fry onions, capsicum, and spring onions.Serve this  Paneer chilli recipe to your family and friends. You may also prepare gravy with this chilli  Paneer recipe to make a complete meal that can be served with steaming or fried rice, roti paratha or naan.

Ingredients for a paneer chili recipe

  • 200 grams of Paneer ( cut into cubes )
  • 2 tablespoons plain flour
  • 2 tablespoons cornstarch powder ( cornflour )
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon chili powder
  • salt as to taste
  • water as needed

For Chilli Sauce & stir fry

  • 1 tablespoon cooking oil
  • 1-inch ginger ( finely chopped )
  • 2 green chilies ( finely chopped )
  • 1/2 teaspoon chili flakes
  • 1 medium size onion ( cut into cubes )
  • 1 small size green Capsicum ( cut into cubes )
  • 1 small size green Capsicum ( cut into cubes )
  • 2 tablespoons soya sauce
  • 2 tablespoons green chili sauce
  • 1 tablespoon chili paste or red chili powder
  • 1/2 teaspoon sugar
  • 1 tablespoon vinegar
  • 1 tablespoon cornstarch powder
  • water as needed
  • salt to taste
  • 1/4 cup green spring onions ( garnish )

Instructions for a paneer chili recipe

  1. Place the paneer in a large mixing basin and cut it into bite-size bits. Add 2 tbsp plain flour, 2 tbsp corn starch powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon pepper powder, and 1/4 teaspoon salt.
  2. Toss the flours with 3-4 tablespoons water to coat the paneer.
  3. In a heavy pan, heat the oil for deep frying.
  4. Depending on the size of your own, add the paneer cubes in batches to the hot oil. Cook on medium heat.
  5. While cooking, stir and spread the paneer to prevent it from clinging to the bottom and to each other.
  6. Stir well, then cook them in hot oil until crispy and golden. Over medium heat, it takes around 5-6 minutes to complete. Put aside after removal to a strainer.
  7. To make a paste with no lumps, combine 1 tablespoon cornflour with 1/4 cup lukewarm water. Use 1 cup water and 2 teaspoons cornflour to produce the gravy version.
  8. In a big wok or pan, heat 1 tablespoon of oil. Add 1/2 tablespoon of chilli flakes, chopped celery, chopped green chile, and minced ginger, garlic, or paste. Cook for one minute over a high heat.
  9. Include the 1/2 cup diced onions and 1/2 cup diced Capsicum. Cook at the hottest flame for two minutes.
  10. Next, whisk in the sauces: 2 tablespoons soya sauce, 1/2 teaspoon sugar, 1 tablespoon vinegar, 1 tablespoon green chilli sauce, 1 tablespoon chilli paste or 1 teaspoon red chilli powder. Mix thoroughly and heat for one to two minutes.
  11. Now incorporate the cornstrach slurry thoroughly. Mix in 1 cup of water. Cook the chilli sauce for two to three minutes, or until it is nicely thickened. The sauce needs to be extremely thick and sticky for this dry variant.
  12. Add the cooked paneer cubes and stir thoroughly once the chilli sauce has thickened.
    Serve immediately after garnishing the chilli paneer with chopped spring green onions.


  • Make sure not to overcook the paneer, since this can turn it hard and chewy when it should be soft and melt-in-your-mouth.
  • The paneer can be grilled or pan-fried rather of deep-fried.
  • Use green bell peppers instead of coloured ones if they are unavailable.
  • Change the amount of sauces to suit your taste.
  • You can dip the Paneer in the corn flour batter before cooking it. It will crisp up the paneer and make it tasty.
  • For an authentic Chinese flavour, add sesame oil when preparing Chilli Paneer.
  • To keep the vegetables crisp, cook them completely over high heat.


Calories 296kcal
Fat 22g
Carbohydrates 15g
Protein 12g
Vitamin A
Calcium 327mg


A Paneer Chili

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