Chilli Paneer Gravy
Cubes of paneer are lightly coated, pan-fried, and tossed in a glossy Indo-Chinese gravy with onion, bell pepper, ginger, garlic, soy sauce, and green chilies. It is spicy, savory, and perfect with fried rice or noodles.
For 4 servings
- prep · ~5 min
Mix the batter for the paneer.
1.Add 2 tbsp corn flour, all-purpose flour, black pepper, and 1 pinch salt to a bowl.2.Pour in 0.25 cup water and whisk to a smooth, thick batter.3.Add the paneer cubes and coat them lightly on all sides.TIPKeep the batter just thick enough to cling to the paneer. A thin batter will slide off in the pan. - fry · ~6 min
Pan-fry the paneer.
1.Heat 2 tbsp oil in a wide pan over medium heat.2.Place the coated paneer cubes in a single layer.3.Cook until lightly golden on a few sides, turning gently as needed.4.Remove the paneer to a plate.TIPDo not over-fry the paneer or it can turn chewy. - prep · ~1 min
Make the corn flour slurry.
Mix the remaining 1 tbsp corn flour with 0.25 cup water in a small bowl until smooth and lump-free.
- saute · ~5 min
Cook the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add the spring onion whites, ginger, garlic, and green chilies.3.Sauté for 30 seconds until fragrant.4.Add onion and bell pepper, then cook on high heat until slightly crisp but not soft.TIPKeep the heat high here so the vegetables stay crunchy and the gravy gets that restaurant-style flavor. - saute · ~1 min
Add the sauces.
Add soy sauce, red chili sauce, tomato ketchup, vinegar, and the remaining salt. Mix well and cook for 30 seconds so the sauces coat the vegetables.
- simmer · ~4 min
Build the gravy.
1.Pour in 1 cup water and bring it to a gentle simmer.2.Stir the corn flour slurry once more and add it slowly.3.Cook, stirring, until the sauce thickens to a glossy gravy.TIPAdd the slurry in a thin stream while stirring so the gravy stays smooth. - assemble · ~2 min
Add the paneer and finish the dish.
Add the fried paneer to the gravy and toss gently for 1 to 2 minutes so the cubes are coated and heated through without breaking.
- garnish
Garnish with spring onion greens.
- serve
Serve hot with fried rice or noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the paneer dry before dipping so the batter clings evenly and doesn't slide off in the pan.
- 2Pan-fry the paneer only until pale golden; deep browning makes it firm and less able to soak up the gravy.
- 3Keep the onion and bell pepper on high heat just until blistered at the edges so they stay crunchy in the sauce.
- 4Stir the cornflour slurry again right before pouring, because it settles fast and can thicken unevenly.
- 5Add the paneer only at the end and simmer briefly; longer cooking can make the cubes break or turn rubbery.
- 6If the gravy thickens too much as it sits, loosen it with a splash of hot water before serving.
- 7This dish is best served immediately, since the coated paneer softens and the vegetables lose crunch over time.
Adapt it for your goals.
Dry-style
Use less water and just a little slurry to make a thick, clingy sauce for serving as an appetizer instead of a full gravy.
veganVegan
Replace paneer with firm tofu and keep the same batter and sauce for a dairy-free Indo-Chinese version.
jainJain
Skip onion, garlic, and ginger; use extra bell pepper, spring onion greens if allowed, and a pinch of pepper for a Jain-friendly adaptation.
low oilLow-oil
Shallow-sear the coated paneer on a nonstick pan with minimal oil and sauté the vegetables briefly to keep the dish lighter.
Why this is on our healthy list.
Good Source of Protein
Paneer provides satisfying protein, making this gravy more filling than a vegetable-only side.
Includes Colorful Vegetables
Bell pepper, onion, green chili, and spring onion add plant compounds, texture, and freshness to the dish.
Aromatics Add More Than Flavor
Ginger and garlic bring strong savory character along with beneficial plant compounds commonly valued in home cooking.
Frequently asked questions
It was likely fried too long or simmered too much in the gravy. Cook it only until lightly golden, then add it back at the very end.
