Paneer Chili
Crispy fried paneer cubes tossed in a spicy, tangy, and savory sauce with bell peppers and onions. This Indo-Chinese favorite is a crowd-pleaser, perfect as an appetizer or a main course with fried rice.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Paneer and Sauces
- b.In a mixing bowl, combine 3 tbsp corn flour, 1 tbsp maida, ginger-garlic paste, 0.5 tsp black pepper, and 0.5 tsp salt.
- c.Gradually add 60 ml (approx. 1/4 cup) of water, whisking continuously to form a smooth, lump-free batter of medium consistency.
- d.Add the paneer cubes to the batter and toss gently to ensure each piece is evenly coated. Set aside for 5 minutes.
- e.In a separate small bowl, whisk together the soy sauce, red chili sauce, tomato ketchup, vinegar, 0.25 tsp black pepper, and 0.25 tsp salt. This is your sauce mixture.
- f.In another small bowl, mix 1 tbsp of corn flour with 2 tbsp of water to make a smooth slurry. Set aside.
- 2
Step 2
- a.Fry the Paneer
- b.Heat 4 tbsp of oil in a wok or a wide, heavy-bottomed pan over medium-high heat.
- c.Once the oil is hot, carefully place the batter-coated paneer cubes one by one into the pan, leaving space between them.
- d.Shallow-fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
- e.Remove the fried paneer with a slotted spoon and place it on a plate lined with a paper towel to drain excess oil.
- 3
Step 3
- a.Stir-fry the Vegetables
- b.In the same wok, use the remaining oil (about 1-2 tbsp, drain excess if needed). Keep the heat on high.
- c.Add the chopped garlic, ginger, and slit green chilies. Sauté for 30-40 seconds until they become fragrant.
- d.Add the cubed onions and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch and vibrant color.
- 4
Step 4
- a.Combine and Finish
- b.Reduce the heat to medium. Pour the prepared sauce mixture over the vegetables and stir well to combine. Cook for 1 minute.
- c.Give the corn flour slurry a quick stir and pour it into the wok. Stir continuously for about 1 minute as the sauce thickens and becomes glossy.
- d.Add the fried paneer cubes to the wok. Gently toss everything together until the paneer is well-coated with the sauce.
- e.Cook for one final minute, then turn off the heat.
- f.Garnish with freshly chopped spring onion greens and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest paneer, ensure your oil is sufficiently hot before frying. A double-fry method (fry once, rest, then fry again briefly on high heat) can also be used for extra crunch.
- 2Indo-Chinese cooking is fast. Have all your ingredients chopped, and sauces mixed before you start cooking (mise en place).
- 3To keep vegetables crunchy, always stir-fry on high heat and avoid overcooking them.
- 4For softer paneer, you can soak the cubes in warm salted water for 15-20 minutes before coating them in batter.
- 5Adjust the amount of red chili sauce and green chilies to customize the spice level to your liking.
Adapt it for your goals.
Gravy Version
To make Paneer Chili with gravy, increase the soy sauce to 3 tbsp and add 1.5 cups of water or vegetable broth along with the sauce mixture. Thicken with a larger corn flour slurry (2 tbsp corn flour in 1/4 cup water).
Vegan OptionVegan Option
Replace paneer with 250g of extra-firm tofu. Press the tofu for 30 minutes to remove excess water before cubing and coating in batter.
Gluten Free OptionGluten-Free Option
Omit the maida and use 4 tbsp of corn flour in the batter. Use gluten-free tamari instead of soy sauce.
Add More VegetablesAdd More Vegetables
Feel free to add other quick-cooking vegetables like sliced carrots, baby corn, or broccoli florets along with the onions and capsicum.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is crucial for muscle building, tissue repair, and overall body function.
Good Source of Calcium
As a dairy product, paneer is rich in calcium and phosphorus, both of which are essential for maintaining strong bones and healthy teeth.
Packed with Vitamins
The capsicum (bell peppers) in this dish is loaded with Vitamin C, a powerful antioxidant that helps boost the immune system and protect cells from damage.
Frequently asked questions
One serving of Paneer Chili contains approximately 380-450 calories. This is an estimate and can vary based on the amount of oil used and the specific brands of sauces.