Chilli Paneer Recipe with step by step photos and short video . Chilli paneer is one of the most popular Indian Chinese fusion food .
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 .
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About this recipe
Chilli Paneer is usually has 3 versions , Dry , Semi dry and Gravy . Dry version of chilli paneer is served as a appetizer or snack in restaurants . While semi dry and gravy versions of chilli paneer is served along with fried rice or noodles.
In this post , I am sharing resturant style chilli paneer recipe with semi dry consistency . Also I would share tips and details on how to make dry version and gravy version of chilli paneer in the post , so go through the post details to nail the recipe.
For quick points , you can refer notes as well.
Tips to make Resturant style Chilli Paneer
Choosing Paneer : Home made Paneer is always preferred and it is best. But if using store brought paneer , thaw and then use it.
Flours : Use both all purpose flour and corn flour for making batter , 1:1 ratio or 2:1 ratio respectively , both works fine for this recipe.
Batter : Make smooth , lump free semi thick batter such that it coats panner well. Add ¼ cup of water first , if it is not enough only then adjust by ading ½ to 1 tablespoon of water .Using soya sauce and red chilli powder in the batter , gives nice colour to paneer when fried.
Frying : Either deep fry or shallow /pan fry paneer cubes , to make semi dry or gravy version of chilli panner. But for Dry version always deep fry the batter coated paneer to achieve good results. Never cook on low heat , always fry over medium to high flame , so that paneer doesn't turns chewy . If overcooked Paneer will turn chewy , hence take measures not to over fry paneer cubes.
Spicing: This is up to your choice and can alter it as per your requirements or taste buds. I usually add Tomato Chilli sauce ( Hot and Sweet Sauce ) but you can use only red chilli sauce also.
Consistency: For chilli paneer gravy version , add little more water to make sauce . Also you need to adjust the amount of sauces and spices in order to balance the flavors after diluting . Check seasonings and add more if required.
If you are looking for more Indo chinese food , then do check these recipes
If you are a Indian octtage cheese lover ,then do check my other paneer recipes like
Watch Video
How to make Restaurant Style Chilli Paneer :
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 - 60 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
add ½ cup water.
Bring it to rolling boiling. For more lighter sauce you can add up to ¾ cup of water.
Dissolve 1 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 veg fried rice or noodles.
Recipe
Chilli Paneer Recipe
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%.
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