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Chilli Paneer
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5 from 2 votes

Chilli Paneer Recipe

Chilli Paneer : Batter coated Paneer (Indian cottage cheese) is fried and then is tossed in a flavorful spicy sauce made with soy sauce, chili sauce and vinegar !
Course Side Dish
Cuisine Fusion, Indo-Chinese
Keyword Bachelor's Cooking, Paneer, Restaurant Style, Street Food
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 People
Calories 346kcal
Author Muktha H S

Ingredients

For Batter

  • 3 tablespoon All purpose flour
  • 2.5 -3 tablespoon Corn flour / Corn starch
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Black Pepper powder
  • ¼ teaspoon Salt
  • ½ teaspoon Ginger paste
  • ½ teaspoon Garlic Paste
  • ½ tablespoon Soya Sauce
  • ½ teaspoon Vinegar , optional
  • ¼ cup Water or as required

For Frying

  • 3 tablespoon Cooking oil
  • 200 grams Paneer / Indian Cottage Cheese

For Sauce/ Semi dry gravy

  • 1 tablespoon Garlic , chopped
  • ½ tablespoon Ginger , chopped
  • 3-4 Green chillies, slit
  • ¼ - ⅓ Cup Spring onions or onions , chopped
  • ½ cup Capsicum , sliced
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Black Pepper powder
  • ¼ teaspoon Salt or as required
  • 1 tablespoon Soya Sauce
  • ½ teaspoon Vinegar
  • 2 tablespoon Tomato Chilli Sauce / Hot and Sweet Sauce
  • ½ cup Water
  • ½ teaspoon Sugar , optional
  • 1 tablespoon Corn flour
  • 3-4 tablespoon Water , to dissolve corn flour
  • 2 -3 tablespoon Spring onions for garnishing

Instructions

To make Batter

  • In a bowl , add 3 tablespoon of All purpose flour , 2.5 tablespoon of corn flour , ¼ teaspoon of red chilli powder , ¼ teaspoon of black pepper powder , ¼ teaspoon salt , 1 teaspoon ginger garlic paste, ½ tablespoon Soya sauce and ½ teaspoon Vinegar. Mix well
  • Add ¼ cup of water part by part and whisk well to form a smooth lump free batter. Batter should be semi thick consistency, adjust water if required.
  • Add paneer cubes and gently mix well everything. Batter should coat paneer.

To Fry

  • Heat 3 tablespoon of oil in a pan and add batter coated paneer. Alternatively, you can also deep fry paneer cubes in oil
  • Fry over medium high flame, when base is slightly firm toss to flip the paneer to cook on other side. If you cannot flip, use a spoon to flip the panner to fry on other sides.
  • When both the sides are fried and looks crisp and golden in colour, remove and place on a kitchen paper towel to absorb extra oil.

To make Sauce

  • In the same pan, to the same leftover oil, add chopped garlic, ginger and slit green chillies. Saute for 30 seconds
  • Add spring onions both white and green parts and saute for 2-3 minutes.
  • Now add ½ cup sliced capsicum and saute on a high heat for 3-4 minutes.
  • Add red chilli powder, pepper powder, salt, soya sauce, vinegar, tomato chilli sauce and mix well. You can use only red chilli sauce also. But adding tomato chilli sauce adds depth of flavours to the sauce. I have used Hot and sour Maggi Tomato Sauce. Alternatively, you can also add mixture of tomato sauce and red chilli sauce.
  • Mix well everything and add ½ cup water. Bring it to rolling boiling. For more lighter sauce you can add up to ¾ cup of water.
  • Dissolve1 tablespoon of corn flour in 3 tablespoon of water and add into above sauce.
  • Keep on low flame and mix well everything till sauce starts to thicken.
  • Add ½ teaspoon of sugar and mix well everything. This is optional step, if adding tomato and chilli sauce adding sugar optional. But if you are using only red chilli sauce, then I highly recommend to add ½ to 1 teaspoon of sugar as per your taste.
  • Now add fried paneer and gently mix well everything. Cook on lower flame till it coats well and reaches the desired consistency.
  • Turn off the flame, add 2-3 tablespoon of spring onions.
  • Mix well and serve with fried rice or noodles.

Video

Notes

  • Be alert on the amount of salt you use , as soya sauce and tomato chilli sauce already has lot of salt in it. Use only small amount of salt in the recipe.
  • If making Dry chilli paneer , then deep fry the paneer cubes.
  • For chilli paneer gravy , add 1 - 1.25 cups of water and use 2 tablespoon of corn flour dissolved in ¼ cup of water . Also increases the amount of  all sauces and spices by 50%.

Nutrition

Calories: 346kcal