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5 from 1 vote

Chilli Paneer

Chilli Paneer, how can you resist. This dish is so delicious you will want to make it over and over again
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Keyword: chilli paneer, indian dish, indo-chinese, paneer dish
Servings: 4

Ingredients

Frying the Paneer

  • 200 gram paneer cut into cubes
  • 3 tbsp cake wheat flour/all purpose flour
  • 2 tbsp cornflour
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • 1/3 cup water you may not require all of it
  • 3 tbsp vegetable oil

Sauce

  • 2 tbsp dark soy sauce
  • 3 tbsp chilli sauce
  • 2 tbsp tomato sauce
  • 1 tbsp rice vinegar or white vinegar
  • pinch of sugar

Chilli Paneer

  • 1 small onion chopped into cubes
  • 2 tbsp white parts of spring onion save the green to garnish
  • 1 green pepper chopped into cubes
  • 2 green chillies slit in halves
  • 1 large clove garlic
  • salt
  • pepper
  • 2 tbsp water

Slurry

  • 2 tbsp water
  • 2 tsp cornflour

Instructions

Frying the Paneer

  • Mix the flour, cornflour, salt, chilli powder and water together to make a batter. Depending on how thick or thin you prefer it, you may not need all of the water
  • Add the paneer cubes to the batter and gently coat the paneer
  • Heat 3 tablespoons oil in a pan and fry the paneer. Ensure that all sides are fried, they will be brown and crisp
  • Drain on a paper towel

Sauce

  • Add all the ingredients for the sauce in a bowl. Use a whisk and whisk it all together into a smooth paste. Set aside
  • For the slurry mix the cornflour and water and set aside

Chilli Paneer

  • Add the minced garlic to the same pan the paneer was fried in, using the excess oil. Fry the garlic for a minute or until fragrant
  • Add the spring onion, onion, pepper and chilli and saute on high heat for about 2 minutes
  • Lower the temperature. Stir in the sauce and the cornflour slurry and allow it to cook for a couple of minutes. Add more water if you prefer more sauce
  • Add the paneer and season with more salt if required and pepper. Garnish with the green bits of the spring onion
  • Serve hot

Notes

  1. If you don't have spring onion you can leave it out. I have made this dish with and without it and it doesn't affect the taste much
  2. You can use dark or light soy sauce although I prefer the dark soy sauce
  3. You can reduce the amount of chilli sauce and chilli if you prefer a milder dish