Delicious Chili Paneer Recipe

Name: Chili Paneer Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 250 g Paneer (- Cut into bite-sized cubes); 2 tbsp Cornflour (- For coating paneer); 2 tbsp All-purpose flour (- For coating paneer); ½ tsp Salt (- Adjust to taste); ¼ tsp Black Pepper (- For light seasoning); As needed Oil (- For frying paneer); 1 Bell Pepper (- Sliced into strips); 1 White Onion (- Cut into chunks ); 3 cloves Garlic (- Minced); 1 inch Ginger (- Minced); Chilies (- Green Finely chopped); 2 stalks Spring Onions (- Greens for garnish); 1 tbsp Sesame Oil (- For authentic flavor); 2 tbsp Soy Sauce (- Regular or light soy); 1 tbsp Tomato Ketchup (- Adds tangy-sweet base); 1 tbsp Red Chili Sauce (- For heat); 1 tsp Vinegar (- White or rice vinegar); 1 tsp Brown Sugar (- Balances flavors)

This chili paneer recipe transformed our weeknight dinners from ordinary to extraordinary. After years of trying to recreate that perfect restaurant-style flavor at home, I finally cracked the code through countless kitchen experiments and feedback from Emma, who declared this version "better than takeout." The secret lies in getting that perfect balance of crispy paneer, vibrant vegetables, and a sauce that's both tangy and slightly sweet - pure Indo-Chinese comfort food magic.

A bowl of Chili Paneer Recipe with golden paneer cubes, stir-fried onions and bell peppers in a glossy red sauce, garnished with fresh coriander leaves.

Why You'll Love This Chili Paneer Recipe

After years of testing this recipe on family and friends, I can tell you exactly why this Indo-Chinese dish becomes everyone's new obsession. Unlike many restaurant versions that can be overly greasy or too sweet, this chilli paneer dry recipe strikes the perfect balance between crispy texture and bold flavors. The paneer stays tender inside while developing a beautiful golden crust, and the sauce clings to every piece without being heavy or overwhelming.

What makes this recipe truly special is how quickly it comes together. In just 20 minutes, you can have restaurant-quality chili paneer on your table using simple ingredients you probably already have. Emma loves helping me toss the paneer in the sauce - it's become our favorite Friday night cooking project. Plus, this easy chilli paneer recipe is incredibly versatile, working perfectly as an appetizer for parties or as a main dish served over steamed rice.

Jump to:

Why You'll Love This Chili Paneer Recipe
Ingredients for Chili Paneer Recipe
How To Make Chili Paneer Recipe Step By Step
Smart Swaps for Chili Paneer Recipe
Storing Your Chili Paneer Recipe
Equipment For Chili Paneer Recipe
Chili Paneer Recipe Variations
What to Serve With Chili Paneer Recipe
Top Tip
The Recipe That Got Passed Down From My Aunt's Kitchen
FAQ
Time for Indo-Chinese Magic!
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Chili Paneer Recipe

Ingredients for Chili Paneer Recipe

The Paneer Base:

Fresh paneer cubes
Cornflour
All-purpose flour
Salt and pepper
Oil for frying

Fresh bell peppers, garlic, ginger, spring onions, soy sauce, ketchup, chili paste, spices, and sesame seeds neatly arranged on a wooden board.

The Vegetables:

Bell peppers
White onions
Fresh garlic
Fresh ginger
Green chilies
Spring onions

The Sauce Magic:

Sesame oil
Soy sauce
Tomato ketchup
Red chili sauce
Vinegar
Brown sugar

See recipe card for quantities.

A plate of cubed paneer surrounded by bowls containing cornflour, all-purpose flour, oil, spices, salt, and seasonings.

How To Make Chili Paneer Recipe Step By Step

Prep the Paneer:

Cut paneer into bite-sized cubes
Mix cornflour and all-purpose flour
Coat paneer pieces lightly
Set aside on plate

Prepare Vegetables:

Slice bell peppers into strips
Cut onions into chunks
Mince garlic and ginger
Chop green chilies finely
Slice spring onions

A cutting board with sliced red and green bell peppers, chopped onions, minced green chilies, and chopped spring onions with a knife.

Make the Sauce:

Whisk soy sauce and ketchup
Add chili sauce and vinegar
Stir in brown sugar
Mix until smooth

A small white bowl with a whisk mixing a dark red-brown sauce made of soy sauce, ketchup, chili sauce, and vinegar.

Cook It All:

Garnish with spring onion greens
Heat oil in wok over high heat
Fry paneer until golden
Remove and drain on paper
Stir-fry vegetables quickly
Add sauce and paneer back
Toss everything together

A hot wok over flame with paneer cubes, onions, and colorful bell peppers being stir-fried with spring onions.

Smart Swaps for Chili Paneer Recipe

Paneer Alternatives:

Firm tofu → Paneer (for vegan option)
Halloumi → Paneer (different texture)
Cottage cheese cubes → Paneer (budget-friendly)

Flour Options:

Rice flour → Cornflour (gluten-free)
Potato starch → All-purpose flour
Chickpea flour → Regular flour

Sauce Swaps:

Tamari → Soy sauce (gluten-free)
Coconut aminos → Soy sauce (soy-free)
Honey → Brown sugar (natural sweetener)
Apple cider vinegar → Regular vinegar

Vegetable Changes:

Baby corn → Extra peppers
Zucchini → Bell peppers
Mushrooms → Onions

Storing Your Chili Paneer Recipe

Refrigerator Storage (2-3 days):

Cool completely before storing
Airtight container works best
Keep sauce and paneer together
Reheat gently in pan

Freezer Storage (1 month):

Not recommended for best texture
Paneer can become rubbery
Sauce separates when thawed
Better to make fresh

Reheating Tips:

Don't microwave - makes paneer tough
Use medium heat in pan
Add splash of water if needed
Toss gently to avoid breaking paneer

Equipment For Chili Paneer Recipe

Large wok or heavy-bottomed pan
Sharp chef's knife
Cutting board
Mixing bowls
Wooden spoon or spatula
Paper towels

Chili Paneer Recipe Variations

Schezwan Style:

Add Schezwan sauce to base
Extra garlic and ginger
Dried red chilies
Sesame seeds garnish

Honey Chili Version:

Replace sugar with honey
Add crushed pineapple
Extra bell pepper colors
Cashew pieces

Gravy Style:

Add chicken stock to sauce
Cornstarch slurry for thickening
Cream for richness
Serve with rice

Dry Party Style:

Less sauce, more coating
Extra crispy paneer
Julienned vegetables
Perfect finger food

What to Serve With Chili Paneer Recipe

This rich, flavorful chili paneer pairs beautifully with simple sides that balance its bold Indo-Chinese flavors. Steamed jasmine rice or vegetable fried rice are classic choices that soak up the delicious sauce perfectly. For a complete meal, try serving it alongside hakka noodles or schezwan noodles - the combination creates an restaurant-style Indo-Chinese feast that Emma and his friends absolutely devour.

For lighter options, this chilli paneer gravy works wonderfully with plain roti or naan if you want to keep it more Indian-style. Fresh cucumber salad or a simple green salad with sesame dressing helps cut through the richness. During parties, I love serving this as an appetizer with toothpicks - it disappears faster than any other dish on the table. A cold lassi or fresh lime soda makes the perfect drink pairing to cool down the spice level and cleanse the palate between bites.

Top Tip

The secret to restaurant-quality chili paneer lies in temperature control and timing. Always heat your pan until it's smoking hot before adding oil - this high heat creates that signature "wok hei" flavor that separates homemade from takeout. When coating paneer, use just enough flour mixture to create a light dusting, not a thick batter. Too much coating makes the paneer heavy and absorbs excess oil. The key moment is when you add the sauce - work quickly and toss everything together for just 30 seconds to avoid overcooking the vegetables.

For the best chilli paneer dry recipe results, never skip the final toss with fresh spring onion greens and a drizzle of sesame oil. This adds brightness and authentic flavor that makes all the difference. When cutting vegetables, keep them roughly the same size as your paneer cubes for even cooking and better presentation. Most importantly, taste and adjust the sauce before the final toss - the balance of sweet, salty, tangy, and spicy should hit all your taste buds at once.

The Recipe That Got Passed Down From My Aunt's Kitchen

My aunt lived in Delhi for twenty years before moving back home, and she brought this chili paneer recipe with her from the bustling streets of Karol Bagh. What made her version special wasn't just the technique - it was her secret ingredient that no restaurant uses. She would add a tiny spoonful of tamarind paste to the sauce, just enough to create this incredible depth of flavor that made people pause mid-bite and wonder what was different.

But her real genius was in the paneer preparation. Instead of just coating and frying, she would soak the paneer cubes in lightly salted warm water for exactly ten minutes before coating them. "The paneer needs to drink a little," she'd explain, patting each piece dry before the flour coating. This step made the paneer incredibly tender inside while still achieving that perfect golden crust. Now whenever I make this chilli paneer recipe in hindi style, I can almost hear her gentle voice guiding me through each step, reminding me that the best dishes come from patience and small, thoughtful details.

FAQ

Can you reheat Chili Paneer Recipe?

Yes, you can reheat chili paneer, but it's best done gently in a pan over medium heat rather than the microwave. Add a splash of water if the sauce has thickened too much, and toss carefully to avoid breaking the paneer. The texture won't be quite as crispy as when freshly made, but the flavors remain delicious.

Why is chilli paneer called Chili Paneer Recipe?

Chili Paneer Recipe gets its name from the prominent use of green chilies and chili sauce in the recipe, combined with paneer (Indian cottage cheese). This Indo-Chinese dish was created to blend Indian ingredients with Chinese cooking techniques, and the "chili" refers to both the spice level and the saucy preparation style typical of Chinese cuisine.

How long to air fry paneer for Chili Paneer Recipe?

For air-fried paneer in this Chili Paneer Recipe recipe, coat the cubes lightly with flour mixture and air fry at 375°F for 8-10 minutes, shaking the basket halfway through. The paneer should be golden and slightly crispy on the outside while remaining soft inside. This method uses less oil than traditional frying.

Do we put vinegar in Chili Paneer Recipe?

Yes, vinegar is essential in Chili Paneer Recipe as it provides the tangy flavor that balances the sweet and spicy elements. Typically, white vinegar or rice vinegar is used in small amounts (about 1-2 teaspoons) to create that signature Indo-Chinese taste that distinguishes this dish from regular Indian paneer preparations.

Time for Indo-Chinese Magic!

Now you have all the secrets to perfect chili paneer - from my aunt's tamarind trick to the proper paneer soaking technique. This restaurant-style dish proves that the best fusion foods happen when you respect both traditions while creating something completely new.

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