Chilli Paneer Recipe, Dry Chilli Paneer Recipe

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Chilli Paneer is an amazing Indian paneer starter dish. Just like every other Indian, I love Indo-Chinese food. Deep fried goodness in a creamy sauce or coated in thick, spicy gravy – what’s not to like! I even like the calories that come with it, I am very impartial that way! This Chilli Paneer recipe is one that was born of urgency and necessity. I prefer a dry version of chilli paneer than the kind with gravy so chose to go with that. If you want to make chilli paneer with gravy, I have given options to do that below.

I make Gobi Manchurian quite often but paneer usually gets made into Palak Paneer or Paneer Butter Masala and hardly ever an Indo-Chinese recipe, that too an appetizer. But it happened on the last day in our previous apartment. I was clearing out the fridge and realised I have a few cubes of paneer left which had to be made into something real soon or they’d die. No self-respecting Indian can kill paneer, trust me!

So the paneer pieces turned into a lovely plate of dry chilli paneer recipe that gave some well-needed energy to TH and me to resume last-minute packing in full vigour.

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Chilli Paneer Recipe

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Chilli Paneer Recipe, a delicious snack or appetiser made with paneer in Indian-Chinese style.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Indian

Servings 2 -3

Ingredients

  

• 2 cups cubed paneer I used longer slices
• 1 bell pepper / capsicum
• 2 large onions
• 4 green chillies slit
• 1 tsp ginger garlic paste use freshly ground paste if possible
• 1 tbsp soya sauce
• 1 tsp green chilli sauce
• 1 tsp tomato paste / ketchup
• 2 tbsp + 1 tbsp oil
• 1/2 tsp sugar
• 1 tbsp cornflour + 3 tbsp water make a smooth paste
• Salt to taste

For the Marinade:

• 3 tbsp flour
• 2 tbsp corn flour / corn starch
• 1 tsp freshly ground pepper
• 1 tsp minced garlic
• A pinch of salt
• Water

Instructions

 

• Make a semi-thick paste with the ingredients for marinade.
• Dunk the paneer pieces in and let them soak in the marinade.
• Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the sides are brown.
• Drain and set aside.
• In the same pan, add chopped onions, green chillies, and capsicum.
• Cook until the onions turn transparent, about 2-3 mins.
• Next, turn the flame to high and add soya sauce, green chilli sauce, ginger garlic paste, sugar and tomato paste.
• Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.
• Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt (since the sauces will have salt).
• Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.
• Serve Chilli Paneer steaming hot as an appetiser

How to make dry Chilli Paneer Recipe:

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