Paneer Chili

Name: Paneer Chili
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 250 g paneer (cut into 1-inch cubes); 1 cup oil for frying (for deep frying paneer, absorption approx 15%); 3 tbsp corn flour (for coating paneer); 1 pinch black pepper (freshly ground); 2 tbsp water (for corn flour slurry to coat paneer); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 2 pcs onion (medium, cubed into petals); 1 pcs bell pepper (large, cubed); 2 tbsp soy sauce; 1 tbsp red chili sauce (store-bought red chili sauce); 2 tbsp tomato sauce; 1 tsp vinegar (white vinegar); 1 pinch red chili powder; 1 pinch salt (for sauce, adjust sparingly); 2 pcs spring onion (finely chopped green part, for garnish)

RATING

4.6/5(178)

TASTE SCORE

9/10

Crispy-fried paneer cubes tossed with sautéed peppers and onions in a spicy, tangy Indo-Chinese sauce. This street-style favorite combines the soft bite of paneer with bold soy-chili flavors, ready in under 30 minutes and perfect as a starter or side.

PREP

10m

COOK

15m

SERVES

1 KATORI

329 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Coat the paneer cubes.
1.In a bowl, mix 3 tbsp corn flour, 1 pinch black pepper, and 2 tbsp water into a smooth, thick slurry.
2.Add paneer cubes and gently toss until each piece is evenly coated.
fry · ~6 min
Fry the paneer until golden.
1.Heat 1 cup oil in a deep pan over medium-high heat until a small drop of batter sizzles to the surface.
2.Carefully add coated paneer cubes in small batches and fry 2-3 minutes, turning occasionally, until light golden and crisp.
3.Remove with a slotted spoon and drain on paper towels.
TIPDon't overcrowd the pan — fry in batches to keep the oil temperature from dropping.
saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.
2.Add chopped garlic, ginger, and slit green chilies; sauté 30 seconds until fragrant.
3.Add cubed onion and bell pepper; toss continuously for 2-3 minutes so the vegetables stay crunchy with slightly charred edges.
TIPKeep the heat high and vegetables moving — this gives the signature smoky wok flavor without making them soft.
mix · ~3 min
Build the chili sauce.
1.Lower the heat to medium. Add soy sauce, red chili sauce, tomato sauce, vinegar, red chili powder, and 1 pinch salt to the vegetables.
2.Mix 1 tbsp corn flour with 3 tbsp water to make a smooth slurry and pour into the wok.
3.Stir continuously for 1 minute as the sauce thickens and glazes the vegetables.
TIPHave the sauce ingredients measured and ready — the cooking moves fast once the slurry hits the hot pan.
mix · ~1 min
Toss in the fried paneer.
Add the crispy fried paneer cubes to the wok. Gently toss everything together for about 30 seconds until the paneer is well-coated with the sauce and warmed through.
TIPAdd paneer at the very end and toss gently — over-mixing breaks the cubes, and leaving them too long makes them lose crispness.
garnish
Garnish with spring onion and serve hot.
Transfer to a serving bowl, scatter generously with chopped spring onion greens, and serve immediately while the paneer is still crisp outside and soft inside.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use store-bought or homemade paneer that is firm and not crumbly to ensure the cubes hold their shape during frying.
2
Fry the coated paneer in small batches to maintain a steady oil temperature and achieve an even, crisp crust.
3
Cut onions and bell peppers into large, flat pieces so they char nicely without turning mushy in the high heat.
4
Have all sauce ingredients pre-measured and ready before stir-frying, as the final cooking goes very quickly.
5
Always add the fried paneer at the very end and toss gently to keep the exterior crisp and the interior soft.
6
For extra crunch, double-coat the paneer cubes: dip in slurry, then toss in a little more dry cornstarch before frying.
7
Leftover paneer chili can be stored in an airtight container in the fridge for up to 2 days, but the paneer will soften; reheat in a dry pan to revive some crunch.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Instead of deep-frying the paneer, pan-fry or air-fry it with minimal oil (spray or brush). This reduces fat while still giving a crispy exterior, ideal for calorie-conscious cooks.

high protein

High-protein

Add 150 g of cubed, boiled chicken or tofu along with the vegetables for a heartier meal that boosts protein content without overpowering the Indo-Chinese flavors.

vegan

Vegan

Replace paneer with firm tofu (pressed and patted dry) and use a vegan-friendly red chili sauce and soy sauce. The tofu mimics paneer's texture when fried.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein from Paneer

Paneer is a high-quality dairy protein that supports muscle repair and keeps you full longer, making this dish a satisfying protein-packed starter.

✓

Loaded with Vitamin C

Bell peppers and green chilies provide a generous dose of vitamin C, which aids immune function and helps the body absorb iron from other foods.

✓

Low in Carbohydrates

With no grains or sugars in the main ingredients, this paneer chili is naturally low in carbs, making it suitable for low-carb or keto-friendly eating patterns when oil is controlled.

QUESTIONS?

Frequently asked questions

Paneer turns rubbery when fried at too-low oil temperature or for too long. Keep the oil at medium-high (around 350°F) and fry only 2-3 minutes until light golden.

PAIRS WELL WITH