Chilli Paneer

Crispy paneer tossed in a glossy, spicy Indo-Chinese sauce — this Chilli Paneer is the perfect balance of heat, flavor, and crunch. If you love the bold, street-style taste of Indian-Chinese fusion, this recipe is a must-try. Golden-fried paneer cubes are coated in a tangy chili-garlic sauce with peppers and onions for a flavor explosion in every bite. Whether served as an appetizer or a saucy main with fried rice or noodles, it’s comfort food that never fails to impress. Quick, restaurant-worthy, and fully vegetarian — this dish brings all the sizzle and spice of your favorite Indo-Chinese takeout, right at home.

Ingredient Spotlight

• Paneer: Soft, creamy, and protein-rich — the star of the dish. Fry it until golden for the best texture.
• Garlic & Ginger: Classic aromatics that infuse deep, savory flavor into the sauce.
• Bell Peppers & Onions: Add crunch and color that balance the richness of the paneer.
• Soy Sauce & Chili Sauce: Create that signature tangy, umami-packed flavor found in Indo-Chinese cuisine.
• Cornflour Slurry: Thickens the sauce into a glossy coating that clings beautifully to each paneer cube.

When to Serve the Recipe

Chilli Paneer is versatile enough to enjoy for any occasion:

• As a party appetizer that steals the spotlight.
• For festive dinners like Diwali or Holi.
• As a weeknight main with fried rice or noodles.
• For cozy weekends when you’re craving bold takeout-style flavors at home.

Storage Tips

Chilli Paneer tastes best fresh and hot, but here’s how to plan ahead:

• Fried Paneer: Fry in advance and refrigerate up to 2 days; reheat in the oven or air fryer before tossing in sauce.
• Sauce Base: Prepare the sauce and store separately in an airtight container for up to 3 days.
• Avoid combining early: Mix paneer with the sauce only before serving to keep the texture crisp.

Frequently Asked Questions

Can I make this without deep frying?
Yes. Shallow fry or air-fry the paneer for a lighter version that’s still crispy.

What’s the difference between Chilli Paneer dry and gravy?
Dry Chilli Paneer is served as an appetizer, while the gravy version includes extra sauce — perfect with rice or noodles.

Can I make this vegan?
Absolutely. Replace paneer with firm tofu and follow the same steps.

Why did my paneer turn chewy?
The oil may have been too hot — fry between 325°F–350°F for golden, tender results.

Share Your Creations

Did you try this recipe?
I’d love to hear what you think! Leave a rating and review below to let me know how it turned out—it truly helps others discover the recipe too.

Don’t forget to tag me on Instagram @minnecravings if you share your sweet creation! You can also follow along on Pinterest, TikTok and Facebook for more crave-worthy bites and seasonal baking inspiration.

Yield: 4

Chilli Paneer

Print

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

For the Paneer:

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• 470g paneer, cut into cubes
• 1¾ tbsp cornflour
• 1¼ tbsp all-purpose flour
• ¼ tsp salt
• ¼ tsp black pepper
• ⅛ tsp red chili powder
• 2 tbsp water, or as needed for a light batter
• Oil for shallow frying (maintain 325°F–350°F / 165°C–175°C)

For the Sauce:

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• 3 tbsp oil
• 2 tbsp garlic, finely chopped
• 2 tbsp ginger, finely chopped
• 3–4 green chilies, slit
• 2 medium onions, cubed
• 3 bell peppers, cubed (mix of colors)
• 5 tbsp soy sauce
• 3 tbsp chili sauce
• 3 tbsp tomato ketchup
• 2 tbsp vinegar
• 1 tsp black pepper
• Salt, to taste
• 1 cup water or vegetable stock
• 2 tbsp cornflour mixed with 6 tbsp water (slurry, for thickening)

Instructions

1. In a large bowl, mix cornflour, all-purpose flour, salt, pepper, and red chili powder.
2. Gradually add water to form a smooth, light batter. Toss paneer cubes in the mixture until evenly coated.
3. Heat oil in a wide pan over medium heat (325°F–350°F). Shallow fry the paneer cubes in batches for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
4. In a wok, heat oil on high flame. Add garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
5. Add onions and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.
6. Stir in soy sauce, chili sauce, ketchup, vinegar, black pepper, and salt. Mix well.
7. Pour in water or stock and bring to a gentle simmer.
8. Mix cornflour and water to make a slurry. Add to the wok and stir until the sauce thickens and turns glossy.
9. Add fried paneer cubes and toss well to coat evenly in the sauce. Stir for 1–2 minutes on high heat.
10. Garnish with chopped spring onions and sesame seeds. Serve hot with fried rice or noodles.

Notes

• For a gravy version, double the cornflour slurry for a saucier consistency.
• Add a drizzle of sesame oil before serving for extra depth.
• Adjust spice level by using fewer chilies or milder chili sauce.
• Air-frying or pan-searing also works well for a lighter version.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 733Total Fat 43gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 22gCholesterol 81mgSodium 2763mgCarbohydrates 62gFiber 8gSugar 32gProtein 33g

Nutrition information is automatically generated and may not be fully accurate.